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Claudia McQuillan's Stuffed Easter Ham

Claudia McQuillan's Stuffed Easter Ham
Los Angeles Times

If there were any justice for cooks, Easter would be regarded as our national food holiday, rather than Thanksgiving. In the late fall, we're pressed for ingredients. That's not so in the spring. Take a turn around the produce section ... Read more

Total time: 1 hour | Serves 14
  • 1 (6- to 7-pound) smoked ham shank with bone in
  • 1 bunch spinach
  • 1 bunch parsley
  • Tops of 1 bunch green onions, washed and dried
  • 2 cups Cabernet Sauvignon
  • 2 cups honey

Step 1With sharp knife, trim skin from top of ham. Score ham in 2-inch intervals, cutting 2 inches into ham.

Step 2Wash and dry spinach, parsley and green onions. Remove stems from spinach and parsley. Cut green onion tops into 1-inch lengths. Combine spinach, parsley and green onion tops in food processor. Process with pulsing motion until finely chopped.

Step 3Stuff mixture into scoring on ham, fitting in as deeply as possible. Place ham in roasting pan. Mix wine and honey and pour over ham. Pat any remaining stuffing over back of ham.

Step 4Bake at 350 degrees until ham is heated through and deeply colored, 30 to 45 minutes, basting every 10 to 15 minutes. Remove from oven and place on carving board. Allow to stand 10 minutes before carving. Serve hot or at room temperature.

Note: This is one of our favorite ham recipes. It comes from Claudia McQuillan, a food writer and a really good home cook. It is the perfect party ham, since the deep scoring makes it easy to cut small slices so guests can help themselves at a buffet. McQuillan varies the stuffing, changing the wine to complement each mixture. And sometimes she bastes the ham with dry white wine and apricot jam or cherry preserves instead of honey.


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