Cured Ham
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Gigi's Glazed Stuffed Ham

"Carve a ham as if you were shaving the face of a friend."
~ Henri Charpentier

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Gigi’s Glazed Stuffed Ham

A 12-pound fully cooked ham
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1/2 cup (1 stick) butter
6 cups soft breadcrumbs
3/4 cup milk
1 egg, beaten
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup brown sugar
1/2 cup dark corn syrup
1/2 cup orange juice
1/4 cup Grand Marnier

Remove the skin from the ham and place it fat-side-up on a rack in a
shallow roasting pan. Bake the ham for 2 1/2 hours at 325 degrees F.
In a medium-size skillet, melt the butter over moderate heat.  Add the chopped onion, celery, garlic and parsley, and sauté them, stirring, until
they are tender.
Place the breadcrumbs in a large mixing bowl. Add the sautéed vege-
tables, milk, egg, sage, thyme, salt, and pepper and stir until the mixture
is well combined.
Score the ham in a diamond design, spacing the cuts about 1 1/2 inches
apart and making them 1 1/2 inches deep. Press the stuffing into the cuts.
In a medium saucepan combine the brown sugar, corn syrup, and orange juice. Cook the mixture over moderate heat, stirring constantly, until the
sugar is completely dissolved. Stir in the Grand Marnier. Brush the ham
with the glaze, and reserve the remaining glaze in the saucepan.
Insert a meat thermometer into the ham, making certain that the end of
the thermometer does not touch fat or bone. Bake the ham an additional
40 minutes at 325 degrees F., or until the thermometer registers 140
degrees F., brushing the ham frequently with the glaze.  Serves 24.
 

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