In a skillet, brown and crumble sausage. Drain. Add the celery, onion and apple cook over low heat, stirring occasionally, until celery is tender. Remove from heat stir in crumbs, mincemeat, parsley and thyme. Mix well. On top of ham, cut two full-length wedges, about 1 in. wide and 3/4 in. deep, 3 in. apart. Spoon about 1/2 cup of the stuffing into each wedge. Place remaining stuffing in a greased 1-1/2-qt. covered baking dish refrigerate. Place ham in a roasting pan and cover loosely with a foil tent. Bake at 325° for 2-1/4 hours. In a saucepan, heat jelly and mustard until jelly melts. Brush some over ham return ham to the oven, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Also place covered baking dish of stuffing in the oven at this time. For pears, mix water and lemon juice. Dip pear halves and drain. Place with cut sides up in a greased 13-in. x 9-in. x 2-in. baking pan. Mix chutney and apple juice pour over pears. Drizzle with butter. Remove ham from oven cover with foil and let stand 30 minutes before slicing. While continuing to bake stuffing, bake pears, uncovered, for 30 minutes, basting occasionally.
© Copyright Reiman Publications, 1993-1997
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