Ham Stuffed with Prunes and Apples

Ham Stuffed with Prunes and Apples Sarah Anne Ward Studio Photo by Sarah Anne Ward / Food Styling by Jamie Kimm / Prop Styling by Maeve Sheridan

Courtesy Angel Cardona, chef at Coast Guard House Restaurant, Narragansett, RI 

Chef Angel Cardona at Coast Guard House Restaurant, a seafront landmark in Narragansett, Rhode Island,¬†serves this sort of hearty winter fare family-style.¬†See a butcher¬†to get a fresh ham, not¬†the brined, spiral cut or ‚Äúcity‚ÄĚ ham variety. If you‚Äôre having trouble finding it, pork shoulder makes a better substitute than any sort of cured ham.¬†

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
¬ľ cup applesauce
1¬ľ cups chicken stock
1 cup cherry preserves
¬Ĺ cup apple juice
1/3 cup tawny Port


Heat¬†oven to 325ňöF.¬†¬†¬†

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 145ňöF 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‚Äď12.¬†¬†¬†

Pair It

Elisa Wybraniec, wine director at Coast Guard House, pairs this classic sweet and salty holiday dish with Taylor Fladgate’s 20 Year Old Tawny Port.  

‚ÄúThe Port provides¬†a backdrop of fresh and dried fruit flavors and lingering spice along with a richness that will stand up to the bold flavors of this celebratory meal,‚Ä̬†she says.¬†

Published on December 6, 2021