Here is my recipe for the ham that will feature in so many meals this week. Plus the tasty homemade stuffing I served with it. No pictures this time, because I didn't know I would be blogging about it until AFTER it was eaten.
Honey Mustard Ham
10 pound butt end ham (raised here on the farm)
1/4 cup mustard
1/4 cup honey
1/2 teaspoon chili powder
1/2 teaspoon black pepper
Place ham in large roasting pan. Mix honey, mustard, and seasonings together and spread all over ham. Add 1/2 cup of water to the pan and cover tightly with foil. Cook at 250° F for 5 1/2 hours. Uncover and cook another 30 minutes.
We ate some of this ham tonight, with homemade bread stuffing, steamed broccoli, mashed potatoes, gravy, and rolls. Ian said it was like Thanksgiving in October. It really was, and just like a holiday, my favorite part was the stuffing.
Old Fashioned Bread Stuffing
10 cups day old bread, cut into cubes
1 onion, chopped
4 stalks celery, leaves included, chopped
2 cloves minced garlic
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 stick butter (Please use real butter!)
1-2 cups chicken broth
Dry bread cubes out in a low oven until crisp but not brown (I did it on the top rack while the ham was cooking)
Put bread cubes in a large bowl
Melt butter to skillet on medium heat on stove top
Add onions and celery, cook until the veggies start to wilt about 5 minutes
Add garlic and cook until fragrant
Pour veggies and butter over bread cubes, add pepper and poultry seasoning, toss to combine
Add enough chicken broth to moisten stuffing, less broth if you're stuffing a bird with it, more broth if you're cooking it in a buttered casserole dish.
Stuff into turkey just before roasting or bake in a buttered casserole dish at 350° F for 30 minutes covered and 15 minutes uncovered.
