Baked Stuffed Ham Recipes

STUFFED HAM ROLLS

Steps:

• In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.

HOMEMADE HAM & CHEESE POCKETS

Steps:

• In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)* for 1 hour or until doubled in size.
• Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
• Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You'll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don't have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
• Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

RALEY'S MARKET STUFFED HAM

Steps:

• Trim excess fat from ham.
• Preheat oven to 400 degrees F.
• Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.
• Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1- to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.
• When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.
• When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.

BAKED STUFFED HAM

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in large nonstick skillet over medium-high heat.
• Add onion and garlic,cook until soft (about 5 minutes).
• Add chard and green onions,cook until chard begins to wilt (about 5 minutes).
• Add mustard seeds,salt and red pepper,mix well.
• Cook until chard is completely wilted and tender (about another 5 minutes).
• Reomve from heat and add parmesan,mix well.
• Put large sheet of aluminum foil in roasting pan.
• Set ham on foil and stuff filling between each slice of ham.
• Wrap foil around ham and bake until hot,about 1 hour.

BROCCOLI HAM & CHEDDAR CHICKEN ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Finely chop the broccoli florets, and then transfer to a large bowl.
• Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
• In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
• Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
• Season both sides of the chicken liberally with the spice mix.
• Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
• Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
• Repeat with the remaining chicken breasts.
• Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
• Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
• Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
• Fold over the flaps of ham to completely seal the mixture.
• Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
• Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
• Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
• Slice into 1-inch (2-cm) slices, and serve!
• Enjoy!