Soak ham in water to cover 24 hours; drain and pat dry. Remove center portion of ham with a sharp knife, leaving a 1 1/2-inch border. Reserve center portion for another use, or chop and substitute for oysters in stuffing, if desired.
Spoon 4 cups unbaked Grits Stuffing into ham cavity; tie ham at 1-inch intervals with kitchen string. Wrap ham in cheesecloth, and place, small end down, in a large roasting pan. Add cider to pan.
Spoon remaining stuffing into a lightly greased 2-quart shallow baking dish.
Bake ham at 325° for 1 hour, basting ham every 20 minutes with pan drippings; place dish of stuffing into oven, and bake ham and stuffing 30 minutes or until stuffing is lightly browned and a meat thermometer inserted in ham registers 140°. Remove dish of stuffing, and keep warm.
Remove cheese cloth from ham, and return ham to roasting pan; baste ham with pan drippings.
Broil 8 inches from heat (with electric oven door partially open) until browned. Serve with baked stuffing.
The Inn at Blackberry Farm, Walland, Tennessee
Chef John Fleer
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