Vincent Price Stuffed Smoked Ham
Bring a touch of culinary elegance to your holiday table with Vincent Price Stuffed Smoked Ham—a show-stopping centerpiece inspired by classic flavors. This succulent bone-in smoked ham is butterflied and layered with a fragrant breadcrumb stuffing infused with sautéed onion, celery, garlic, and fresh herbs like parsley and sage. It's then folded back, secured, and coated with a luscious glaze of Dijon mustard, brown sugar, pineapple juice, and honey, ensuring every bite is both savory and sweet. Finished with a hint of spice from whole cloves and baked to golden perfection, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. Whether you’re hosting Easter brunch or a festive dinner party, this stuffed ham will impress your guests with its rich flavors, tender texture, and elegant presentation.
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Recipe Information
Ingredients
- 1 8-10 lb smoked bone-in ham
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 cups dried breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh sage, chopped
- 0.5 tsp ground black pepper
- 0.5 cup chicken stock
- 2 tbsp Dijon mustard
- 0.25 cup brown sugar
- 12 whole cloves
- 0.5 cup pineapple juice
- 2 tbsp honey
Instructions
Preheat your oven to 325°F (165°C).
Place the ham on a cutting board flat-side down. Using a sharp knife, carefully butterfly the ham by cutting horizontally through the middle, being careful not to cut all the way through. Open the ham like a book and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Remove the skillet from the heat and stir in the breadcrumbs, parsley, sage, and black pepper. Gradually add the chicken stock until the stuffing mixture is moist but not overly wet.
Spread the stuffing mixture evenly across one side of the butterflied ham. Fold the other side of the ham back over the stuffing to close it.
Secure the stuffed ham with kitchen twine or toothpicks along the edges to ensure the stuffing stays in place during cooking.
In a small bowl, mix the Dijon mustard, brown sugar, pineapple juice, and honey to create a glaze.
Transfer the stuffed ham to a roasting pan. Insert the whole cloves into the surface of the ham for added flavor. Using a brush, generously coat the outside of the ham with the glaze.
Cover the ham loosely with aluminum foil and bake in the preheated oven for 2 1/2 hours, basting with additional glaze every 30 minutes.
Remove the aluminum foil during the final 30 minutes of baking to allow the outside to caramelize beautifully. Check that the ham is heated through to an internal temperature of 145°F (63°C).
Let the ham rest for 15 minutes before slicing. Remove the kitchen twine or toothpicks and carve thick slices to serve.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 5145 mg | 224% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 19.6 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
