12 pounds fresh ham (12-18 lbs) with pockets cut into it for stuffing
8 Italian sausage links, or more
Servings: 8
1. Put ham into a roasting pan and surround with water. Cook in oven at 400 degrees F for 2 hours. Remove.
2. Strip casings from the sausage and stuff the ham with the un-cased sausage. Add more water to pan if needed. Return ham to oven and cook for 1 hour more. When ham is done , drain off juice from the pan and put into a small pot. Place in refrigerator for 30 minutes. remove from refrigerator, skim off the grease that has formed and use for a gravy base.
8 Italian sausage links, or more
Servings: 8
1. Put ham into a roasting pan and surround with water. Cook in oven at 400 degrees F for 2 hours. Remove.
2. Strip casings from the sausage and stuff the ham with the un-cased sausage. Add more water to pan if needed. Return ham to oven and cook for 1 hour more. When ham is done , drain off juice from the pan and put into a small pot. Place in refrigerator for 30 minutes. remove from refrigerator, skim off the grease that has formed and use for a gravy base.
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