Recipe of the Week

Recipe of the Week
Roasted Stuffed Fresh Ham with Sour Cream Pan Gravy



  • 1 12-pound bone in fresh ham (serves 16)
  • 1 cup apple juice


  • 2 large garlic cloves, peeled
  • 2 cups coarse soft bread crumbs
  • 1 small onion, coarsely chopped
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tsp salt
  • 1 tsp fennel seeds
  • 1/2 tsp black pepper
  • 1 tsp caraway seeds
  • 1 tsp sage
  • 1 cup finely chopped spinach
  • 1 tsp dried thyme
  • 1/2 cup chopped parsley
  • 1 tsp dried marjoram

Place the garlic, onion, salt, pepper, sage, thyme, and marjoram in the food processor and process to form a thick paste, Transfer to a large mixing bowl, add the remaining ingredients, and toss to mix.
Preheat oven to 350 degrees. Using a sharp knife, cut the skin from the ham and remove all but a 1/8 inch layer of fat. Diagonally cut 1 1/2 inch deep gashes into the ham about 2 inches apart.
Using your fingers, push the stuffing tightly into the gashes. Place the ham on a rack in shallow open roasting pan and cover loosely with foil. Roast for 1 hour.
Remove the foil and pour the apple juice over the ham. Insert meat thermometer into the butt end of the ham. Continue roasting, basting with the pan juices until temperature reaches 180 degrees, about 4 hours. Remove ham to carving platter and allow to stand 1/2 hour before carving; make the gravy.


  • 1/4 cup flour
  • 1/4 cup water
  • 1/2 cup pan juices, skimmed of fat
  • 1 cup apple juice
  • 2 cups sour cream
  • salt and pepper

Mix the flour and water together until smooth. Place the pan juices in a saucepan over medium heat and gradually stir in the flour mixture. Stirring constantly, gradually add the apple juice and simmer the gravy for 5 minutes, until thick and smooth.

Immediately before serving stir in the sour cream and heat through, but do not allow to reach boiling. If the gravy is too thick, stir in additional skimmed pan juices. Season with salt and pepper.

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