Pecan-Stuffed Ham

Oxmoor House
20 to 25 servings


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1 (12- to 14-pound) country ham
4 cups pecan halves
1 1/4 cups fine dry breadcrumbs, divided
2 teaspoons dried whole thyme, divided
2 teaspoons rubbed sage, divided
2 teaspoons ground cloves, divided
2 bay leaves, crushed
3/4 cup Madeira wine
1 large onion, chopped
1/4 cup firmly packed brown sugar


Place ham in a very large container; cover with cold water, and soak overnight. Remove ham from water, and drain . Scrub h am thoroughly with a stiff brush, and rinse well with cold water. Remove bone and 1/2 pound meat from ham.

Grind pecans and 1/2 pound ham together using coarse blade of a meat grinder. Stir in 1 cup breadcrumbs, 1 teaspoon thyme, 1 teaspoon sage, 1 teaspoon cloves, bay leaves, and wine. Stuff cavity with pecan mixture. Secure opening with skewers, and tie with string.

Place onion , remaining thyme, sage, and cloves on fat side of ham. Tie ham securely in cheesecloth. Place in a large stockpot; cover with cold water. Bring to a boil. Reduce heat; cover and simmer 3 hours . Allow ham to cool in cooking liquid. Remove ham from cooking liquid, and drain; discard cooking liquid. Remove cheesecloth and skewers. Cut skin and fat from ham; discard.

Place ham, fat side up, in a shallow roasting pan. Top with brown sugar and remaining 1/4 cup breadcrumbs. Bake ham, uncovered, at 350° for 30 minutes or until browned. Transfer to a serving platter. Cut into thin slices to serve.

Created date

February 2010