Wednesday, December 30, 2009
Stuffed Ham Roast
With all your effort to make New Year's Eve perfect don't forget to give a little time to make New Year's Day special, a perfect opportunity to connect with your loved ones. I mentioned my plans earlier this week, spend the day with The Hub relazing and sipping on Vietnamese Pho soup. Last weekend I made a more traditional New Years Day dinner so I could give you some more traditional ideas for your meal.
This roast is a little more elegant than the standard simply because of the stuffing. It's all very easy so you can spend your time with your family or guests.
I used a ham cut for the roast. This was not a cured ham but rather the cut that is used to make the cured ham. If you aren't able to find this roast pick up any other type of roast as long as it is deboned or you can debone it relatively easily. If you choose a loin cut reduce the cooking time by 30 minutes.
Stuffed Ham Roast
5 pound ham roast
1 cup chicken broth
7 cloves of garlic
1 tbsp dried thyme
1 tbsp kosher salt
1 tsp ground black pepper
1 tsp oregano
1/2 tsp crushed red pepper
2 tbsp olive oil
1 pound swiss chard
1 1/2 cup dry stuffing mix (prefer Pepperidge Farms Herb Seasonedd Bread Crumbs)
2 tbsp butter
1 tsp dried sage
2 celery ribs - diced
1/4 cup diced red onion
If your roast has a bone - debone the roast. Once you have a roast without a bone, you will need to butterfly the roast. Don't worry! This is easy! Give the roast a slice down the middle halfway through the roast. You will basically cut each side in half horizontally being stopping before you cut all the way through the meat. Turning your knife sideways with the edge of the blade to the left so that it is parallel to the counter. Cut through the roast to open it up on the left side being careful to stop about an inch before you cut through the meat. Do the same to the right side. Now you should be able to open up the roast so there is double the surface area and it is laying flat on your cutting board.
Mince the garlic cloves. Lie the roast on a saran wrap. Mix all the marinade ingredients in a small bowl. Spread 1/2 the mixture over each side of the pork.
Wrap the saran wrap around the pork and let marinade in the coating for about 3 hours in the refrigerator.
Melt the butter for the stuffing in a saucepan. Once melted add the celery, onions, and sage. Saute for about 3 minutes. Add the stuffing mix stirring until combined. Place in a bowl in the refrigerator until you are ready to stuff the roast.
Wilt the swiss chard greens and set aside to cool in the refridgerator.
Heat oven to 375 degrees.
About 3 hours after marinating the roast in the garlic coating remove from the refridgerator. Spread the butterflyed roast out so it lies flat. Place the wilted greens on half of the roast. Place the stuffing mix on top of the greens. Pull the other half of the roast on top of the stuffing side the pork. Place in a roasting pan with the chicken broth on the bottom of the roasting pan so the pan is not dry. Cover the pan with tin foil to seal in moisture
Cook the roast in a 375 degree oven for 1 1/2 hour. After one hour of cooking remove the tin foil to allow the roast to brown. Once the roast has finished cooking remove from the oven and cover with the tin foil to seal in the heat.
Let rest for 10 minutes to allow the juices to redistribute. Slice and serve the roast. Serve with your favorite side dishes.