This is another recipe originally found in COLD WEATHER COOKING (1990) by Sarah Leah Chase. I have manipulated this recipe several times over the years to a whole new recipe, but loved the name so have always kept it.
The original recipe called for a bone-in ham. I have by passed that for convenience, BUT I always keep a Honey Baked Ham bone in the freezer for recipes like this and Split Pea Soup. I usually make them back to back for that reason so nothing is wasted also.
WHY THIS RECIPE WORKS: It is sweet and savory ALL at the same time, makes enough for the perfect family Sunday dinner with plenty of leftovers too. The extra dressing freezes well too.
HUMPTY DUMPTY HAM
4-5 pound ham
1 cup coarsely chopped dried apricots
1/2 cup Marsala wine (original recipe called for Madeira, but I use what I ALWAYS have on hand)
3/4 cup salted butter
1 large yellow onion, chopped
1 large shallot, chopped
1/2 cup golden raisins
6 large mushrooms, cleaned and chopped
4 ribs celery, chopped
4 cups stuffing (I usually make my own out of stale sourdough), but the original recipe called for Pepperidge Farm corn bread stuffing
2 cups chopped pecans (original recipe called for 2 1/2 cups)
1 large can crushed pineapple (NOT the one in heavy syrup and DO NOT DRAIN)
1 tablespoon creamy horseradish**
2 tablespoons sour cream**
1 large egg
1 teaspoon ground cloves
2 teaspoons ground coriander
Zest of 1 large Orange
1/2 cup Fresh Orange Juice
1/2 cup ham broth
1 cup cream Sherry
1 cup pineapple juice
3/4 cup honey
Honey Baked Ham bone
- In a large dutch oven cover ham bone with water, season with salt and pepper and simmer over a medium heat for 2 hours until ham is falling off the bone.
- Strain broth into a large bowl to cool.
- Pick through ham pieces saving the best for your Split Pea Soup and save for later.
- Make a crater in the center of each half of ham and set aside.***
- In a small sauce pan bring the wine, raisins, apricots and mushrooms to a SLOW boil and simmer for 10 minutes. Remove from heat to cool.
- Over medium high heat, melt the butter in a LARGE skillet.
- Add onions, shallots and celery, sautéing until they soften.
- Transfer onion mixture to a LARGE mixing bowl.
- Add stuffing, pecans and pineapple blended loosely.
- Stir in apricots and any residual wine.
- Whisk together the horseradish, sour cream and egg. Then blend in cloves, coriander and orange zest. Fold into stuffing until well blended.
- Preheat oven to 400°.
- Stuff each side of ham with the stuffing mixture and then either tie the ham pieces together with kitchen string or us baking bands.
- Bake any leftover stuffing in a baking dish at the same time.
- Place ham in roasting pan.
- Whisk together the pineapple juice, orange juice, ham broth and cream sherry. Pour around the ham.
- Cover with foil and bake 1 hour.
- Reduce heat to 325° and uncover the ham.
- Whisk together 1 cup of the pan juices with the honey.
- Spoon half of the honey mixture over the ham ad bake another hour, basting often with the glaze.
- Let ham rest 10 minutes before slicing.
- Slice serve and enjoy!
**Original recipe called for 3 tablespoons Dijon mustard, but I am deathly allergic and have had to make substitutions.
***I often just halve the ham and make a thick layer of stuffing between the two halves and close with baking bands.
NOTE: If you are FORTUNATE enough to have a really cool butcher, they will USUALLY bone a bone in ham for you. Be sure and save the bone for soup at a later time.