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Stuffed Easter Ham


  • 1 canned ham (5 lb.)
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 6 Tbsp. butter
  • 4 1/2 cup soft bread cubes
  • 1 1/2 cup chopped peeled apples
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  • 1/3 cup raisins
  • 1 cup chicken broth
  • 2 Tbsp. minced fresh parsley
  • 1/2 tsp. ground cinnamon
  • 1 jar pineapple preserves (10oz.)


Cut ham into twenty 3/8 inch slices using electric or sharp knife. Place ham slices upright in original shape in foil-lined shallow roasting pan. Saute' onion and celery in butter in skillet until tender. Saute' onion and celery in butter in skillet until tender; do not brown. Combine sauteed vegetables, bread crumbs, apples, raisins, chicken broth, parsley and cinnamon in bowl; mix lightly.

Place stuffing between ham slices, leaving 2 ham slices between stuffing layers. Tie ham securely with string. Cover loosely with foil. Bake at 350 degrees F for 1 hour. Melt pineapple preserves in small saucepan over low heat. Remove foil. Bake for 1 hour longer, basting several times with melted preserves. 12 servings.


By Robin from Washington, IA

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