Ingredients
- 1 x smoked ham shank with bone in 6 to 7 lbs.
- 1 bn spinach
- 1 bn parsley
- 1 bn green onions tops only
- 2 c. Cabernet Sauvignon
- 2 c. honey
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Claudia Mcquillan's Stuffed Easter Ham
Servings: 12
Directions
- With sharp knife, trim skin from top of ham. Score ham in 2-inch intervals, cutting 2 inches into ham.
- Wash and dry spinach, parsley and green onions. Remove stems from spinach and parsley. Cut green onion tops into 1-inch lengths. Combine spinach, parsley and green onion tops in food processor. Process with pulsing motion till finely minced.
- Stuff mix into scoring on ham, fitting in as deeply as possible. Place ham in roasting pan. Mix wine and honey and pour over ham. Pat any remaining stuffing over back of ham.
- Bake at 350 degrees till ham is heated through and deeply colored, 30 to 45 min, basting every 10 to 15 min. Remove from oven and place on carving board. Allow to stand 10 min before carving. Serve warm or possibly at room temperature.
- This recipe yields 14 servings.
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