Home › The Waldorf Kitchen › Baked Stuffed Ham

Baked Stuffed Ham

Boil the ham until it can easily be skinned, remove the skin, and gash the ham to the bone; fill up the cuts with a forcemeat of sifted breadcrumbs, a very little thyme, finely chopped parsley, a seasoning of salt and pepper, and enough butter to mix these ingredients to a paste. Brush over the ham with the well-beaten yolks of eggs, dust it with sifted breadcrumbs, and bake slowly until quite done. Or if a hot boiled ham be served up, and only a small portion of it used, the spaces where the slices have been taken from may be filled with forcemeat, brushed over with beaten egg, sprinkled with breadcrumbs, and put into an oven until browned, the ham being already sufficiently cooked.