"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Stuffed Ham Recipe

  Tried it? Rate this Recipe:


This recipe for Stuffed Ham, by , is from Jane's Family Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Taylor
Added: Tuesday, January 27, 2009


corn (preferred)ham or mash,
head of cabbage
kale (frozen, if necessary)
spring onions
2 celery stalks
salt to taste
celery seed
mustard seed
crushed red pepper
cheese cloth

Prepare: Chop and add all ingredients 2 days before stuffing ham. All spices are to your taste. Mother prefers to boil her ham, but you can bake it, with foil on the top, at 350 degrees, make sure to put water in the bottom of the ban. Do not let the water run dry. Check size of ham for baking hours.

(Approximately: 16lbs. ham will take 4 hrs to cook)

After 2 days cut deep slits about 2 inches apart all over the top of the ham, insert stuffing into the slits until all of the stuffing mix is gone, wrap the ham in cheese cloth, boil in a deep pot, let ham cool before storing in the refrigerator for 2 days.

Personal Notes:
Personal Notes:
"Your cooking time does not start until your pot starts boiling."
"I've never seen a ham cooked on top."




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!