1 fresh ham, 8-9 lbs, boned
salt
pepper
rosemary
Sprinkle the inside cavity with salt, pepper and rosemary, then fill with the following stuffing:
1/4 pork liver, ground
1/4 lb bacon, ground
1 cup toasted bread, diced
1 egg
2 garlic cloves, crushed
1 tbsp sage
1 1/2 tsp rosemary
1 tsp oregano
salt
pepper
Preheat oven at 425 F.
Oil the skin lightly and sprinkle with salt, pepper and
rosemary.
Place ham in a low pan and roast in oven at 425 F for 30 minutes.
Then reduce heat to 325 F and roast for about 3 more hours
(25 minutes per pound).
Serve in a hot dish.
It can be eaten cold, as sandwiches.