Vincent Price Stuffed Smoked Ham Recipes

TWICE SMOKED HAM WITH BROWN SUGAR HONEY GLAZE

Steps:

• Preheat your smoker to 225 degrees f.
• Place the ham, cut side down, directly on the grill grates.
• Close the lid and smoke the ham for 1.5 hours.
• Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.
• When the ham is almost done cooking, prepare the glaze. In a small saucepan, combine all of the glaze ingredients. Cook over medium heat, stirring frequently with a whisk, just until the glaze comes to a boil. Remove from the heat immediately.
• Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto it's side and brush liberally with the brown sugar honey glaze.
• Place the glazed ham into your oven on High broil. Cook for 2-3 minutes, or until the glaze is bubbling and caramelized.
• Serve immediately with the drippings from the cast iron skillet on the side, if desired.

VINCENT PRICE STUFFED SMOKED HAM

Steps:

• In a saucepan, combine the mixed dried fruit and boiling water to cover; simmer for 10 minutes then let cool, drain, and chop.
• Preheat oven to 400 degrees F.
• In a bowl mix the reconstituted fruit with the pineapple chunks (don't throw that juice away), white raisins, and chopped pecans.
• With a long, sharp, thin knife, cut an "x" about 1 1/2 to 2 inches across into the ham lengthwise so that it goes all the way through both ends of the meat.
• Stuff the fruit mixture into the cavity you've created in the ham, then fasten the ham tight with skewers or twine.
• Stud the ham with the whole cloves (make a small slice in the meat for each clove) then rub with the brown sugar, patting it onto the ham to adhere.
• Place the ham in a roasting pan, then carefully pour over (try not to dislodge the brown sugar too much): the sherry, orange juice, the reserved pineapple juice, and the 1 cup water.
• Cover the roaster with the lid or foil and bake at 400 degrees F for 45 minutes.
• Remove the ham from the oven, reduce the temperature to 325 degrees F., and decorate the ham with the pineapple slices, canned apricot halves, and candied cherries, fastening them with wooden picks, then spread or drizzle ham with the honey and return to oven.
• Bake for an additional 75 minutes, basting frequently.
• Transfer the ham to a serving platter.
• Skim the fat from the liquid in the roasting pan, then place pan on stove burner on medium low and stir in the currant jelly and the port.
• Bring to a boil then strain the mixture into a sauce dish.
• Serve ham and sauce, and enjoy!
• Note: the ham can be refrigerated after it has been prepared and garnished and then reheated later or the next day if necessary - bring it to serving temperature by baking it at 350 degrees F for 1 1/4 hour (but don't forget to prepare the sauce from the roasting pan juices ahead, too).

SMOKED HAM STUFFED PEROGIES

Steps:

• In a medium bowl, add filling ingredients and combine well. Set aside.
• In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)
• Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.
• Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.
• Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.
• Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
• Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.
• Remove to a platter and serve with sour cream.