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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 325F / 160°C. | 2. Cut a deep pocket in the cavity of the ham. | 3. Combine prunes, onion, apple and applesauce. | 4. Stuff ham with apple mixture, overlap and secure ends. | 5. Score the fat and place fat side up in a shallow roasting pan. | 6. Pour consomme over the ham. | 7. Roast for 30 - 35mins per pound, basting often. | 8. When cooked transfer to a dish and keep warm, retain the juices. | 9. Remove the fat from the pan juices and discard. | 10. Bring the juices to a boil on the hob and cook for 5 minutes. | 11. Add redcurrant jelly, orange juice, port and salt and simmer for 10 -15 minutes. | 12. Serve the gravy with the ham. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	1			-	-	-	-
prune	20		pitted chopped	4914.0	1301.04	40.716	9.36
onion	1	cup	chopped	64.0	14.944	1.76	0.16
apple	1 1/2	cups	chopped	97.5	25.8938	0.4875	0.3188
applesauce	1/4	cup		25.62	6.8747	0.1037	0.061
beef consomme	10 1/2	ounces		32.7437	0.9525	7.5013	0.0
red currant jelly	1	cup		-	-	-	-
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
port wine	1/3	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.