Stuffed Baked Ham, Easter Main Dish Recipes

Ingredients:

1 (10-pound) fully cooked, half ham, chopped 1 package Frozen chopped kale; thawed 3/4 cup Packed watercress (10 ounces) 1/2 cup Packed celery leaves 1 package Frozen chopped spinach; thawed, (10 ounces) 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 large Onion; peeled, coarsely

GLAZE:

1/2 cup Honey 2 teaspoons Dry ginger 2 teaspoons Mustard 2 tablespoons Cider vinegar Watercress for garnish (optional)

Method:

Cut the rind, if any off the ham. Trim away all but about 1/4-inch of fat from the ham. Using a small sharp knife, make X shaped cuts about 2 inches deep and 1-inch apart all over the fat side of the ham. Preheat oven to 325 degrees. Squeeze as much water as possible from the thawed kale and spinach, Put them in the food processor along with the onion, watercress, celery leaves, salt and pepper. Pulse until the vegetables are finely chopped. Press the vegetable mixture into the cavities you have cut into the ham, packing it down well. Place the ham fat side up , in a shallow baking pan. Bake for 2 hours. Stir together honey, vinegar, mustard and ginger and brush part of mixture onto ham. Continue baking and basting for 30 minutes, until ham is richly glazed. Remove ham from the oven and let it rest for 20 minutes for easier carving. Carve carefully, holding the slices to keep stuffing in place. Garnish platter with watercress if you like.