Fresh Ham with Tuscan Bread Stuffing

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This receipe is amazing. We cooked it on the green egg slow cooker. My family raved all day and night about it. Couple of things. I used olive tapanade and I grilled the outside of the ham, then stuffed it and rolled it prior to cooking it. A new favorite!!!

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Yes, it isn't easy but after you done the first time the second time it is much easier. My husband keep asking me to do it all the time. I usually make around the holidays. It become a family tradition--- and my family can not wait to have it!

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This was an amazing amount of fun to make but a HUGE mess! I wound up covered in olive oil while rolling it. Because of how thick parts of the ham can get, I would say the cooking time is about 40 minutes a pound. Very tasty, very impressive looking. Make the stock the night before, no sense in making yourself insane!

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I made this recipe to serve to my family for the first Christmas I ever hosted. Everyone absolutely loved it! It is a little labor intensive but the broth can definitely be done the day before, or even more in advance if you can get your hands on ham bone. The stuffing was really good and I wished I had even more - I did have some extra and baked it separate in the oven like the recipe said. Rolling and tying the ham required 2 hands but was more messy than difficult. I placed a piece of tin foil over the ham about 1 - 1 1/2 hours before the end of cooking as the top was getting slightly burned (although that part was tasty too! This recipe may become a tradition in my home for Christmas.

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This is not an easy recipe but most of the work is done hours in advance so it does work well for entertaining. Almost a classic Porchetta, but more moist and elegant. I sliced it into 1? pieces and arranged them on a plate with 4-6 inch evergreens around the edge of the plate with fresh uncooked cranberries for garnish. The table looked like a Dickensian Feast! We have two professional chefs in the family so the pressure was on ? what a huge success. An incredibly festive and sophisticated layering of flavors. Do not over cook it and it will knock your socks off. Tyler, you rock with flavors!

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I made this for Easter Dinner. The recipe was not too difficult, but the dish was a lot of work, and I didn't think it was all that spectacular. The meat did come out moist, and the stuffing was ok. Overall it was ok. I wonder if this would work in a slow cooker?

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DELICIOUS RECIPE!!!!!

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I served this work intensive ham to our family for Christmas and it was worth every minute of cooking. Everyone loved it!