Stuffed Baked Ham
from German Cooking by Marianna Olszewska Heberle

This distinctive way to prepare baked ham will prove to be a hit at any party or social gathering you host. And it's simple to do.

3 lbs. lean boneless ham
1/2 lb bulk breakfast or pork sausage
1 small onion, finely chopped
1 egg
1/2 cup soft bread crumbs
2 Tbsp. finely chopped fresh parsley
1 tsp. finely chopped fresh leaf marjoram
1 tsp. finely chopped thyme
1/2 tsp. salt
1/4 tps. fresh ground black pepper
1 Tbsp. olive oil
1 tsp. ground sweet paprika

With a sharp knife, cut two pockets in ham, from top of ham down, perpendicular to one another, without cutting through bottom and sides of ham. Cut about 3/4 inch of ham from each pocket. Using a meat grinder or food processor fitted with the metal blade, process ham that was removed from the pockets with sausage. Do not puree or process too fine.

Preheat oven to 350F (175C).

In a large bowl combine ham and sausage mixture, onion, egg, bread crumbs, parsley, marjoram, thyme, salt and pepper. Stuff ham pockets with ham and sausage mixture. Rub ham with oil and sprinkle with paprika. Place stuffed ham in a baking dish. Cover ham with foil and bake 1 hour. Remove foil; bake 20 more minutes or until top of ham browns and stuffing is cooked. Serve sliced, hot or cold.

6 - 8 servings