When making this recipe, try going to a butcher to get a fresh ham, not the brined, spiral cut or “city” ham variety. If you’re having trouble finding it, pork shoulder makes a better substitute than any sort of cured ham.
Ingredients
- 1 fresh ham, 7-8 pounds, deboned
- 1 tablespoon plus 1 teaspoon fine sea salt
- 1 tablespoon fresh-ground pepper
- 20 pitted prunes, chopped
- 1 medium onion, medium diced
- 3 medium apples, peeled and medium diced
- ¼ cup applesauce
- 1¼ cups chicken stock
- 1 cup cherry preserves
- ½ cup apple juice
- 1/3 cup tawny Port
Directions
Heat oven to 325˚F.
Cut deep pocket in center of ham. Season with 1 tablespoon salt and pepper inside and out.
In large bowl, combine prunes, onion, apples and applesauce.
Stuff into ham. Close ham around stuffing by overlapping edges and securing with cooking twine. Score fat with sharp knife and place ham fat side up in shallow roasting pan. Pour chicken stock over top.
Roast approximately 4 hours, basting often, until an internal temperature of 145˚F is reached. When cooked, transfer ham to dish and keep warm.
Strain off and discard fat from pan juices. Transfer pan juices to small sauté pan. Place over burner on high heat, and bring to boil for about 5 minutes. Reduce heat and add cherry preserves, apple juice, Port and remaining 1 teaspoon salt. Simmer for 15 minutes.
Slice ham and arrange on serving platter. Pour hot sauce over ham slices. Serves 8–12.
