Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 03/05/2008 Do you have a receipe for a boned, stuffed (bread stuffing) fresh ham? I would like to make it for Easter. I made it years ago and don't have the receipe anymore. Thanks so much! LIH11@JCALH2@POWERC.NET
Back to Crown Roast of Pork with Chestnut and Fruit Stuffing with Patti LaBelle All Reviews for Crown Roast of Pork with Chestnut and Fruit Stuffing with Patti LaBelle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 18
Ingredients Ingredient Checklist Two 8 or 9-chop racks of pork from rib-shop section, chine, excess fat, and feather bones removed Coarse salt and freshly ground pepper 1 1/2 tablespoons olive oil Grated zest of 1 lemon 2 large cloves garlic, finely chopped 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh sage %%component_recipe_title%%
Gallery Read the full recipe after the video.
Recipe Summary Servings: 18
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 18
Recipe Summary
Servings: 18
Servings: 18
18
Ingredients
Ingredients
- Two 8 or 9-chop racks of pork from rib-shop section, chine, excess fat, and feather bones removed Coarse salt and freshly ground pepper 1 1/2 tablespoons olive oil Grated zest of 1 lemon 2 large cloves garlic, finely chopped 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh sage %%component_recipe_title%%
Directions
Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib-chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat-side of each rack faces outwards. Season with salt and pepper. Let stand at room temperature for 30 minutes.
In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan. Fill center cavity with stuffing; cover stuffing with parchment paper. (Extra stuffing can be baked in a buttered baking dish at 375 degrees.until browned and heated through.)
Roast for 15 minutes; reduce heat to 375 degrees.and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 150 degrees. about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked allover.)
Remove from oven; let stand 20 minutes. Transfer to a serving platter.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/05/2008 Do you have a receipe for a boned, stuffed (bread stuffing) fresh ham? I would like to make it for Easter. I made it years ago and don't have the receipe anymore. Thanks so much! LIH11@JCALH2@POWERC.NET
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/05/2008 Do you have a receipe for a boned, stuffed (bread stuffing) fresh ham? I would like to make it for Easter. I made it years ago and don't have the receipe anymore. Thanks so much! LIH11@JCALH2@POWERC.NET
Martha Stewart Member
Rating: Unrated 03/05/2008
Do you have a receipe for a boned, stuffed (bread stuffing) fresh ham? I would like to make it for Easter. I made it years ago and don’t have the receipe anymore. Thanks so much! LIH11@JCALH2@POWERC.NET
Rating: Unrated
All Reviews for Crown Roast of Pork with Chestnut and Fruit Stuffing with Patti LaBelle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crown Roast of Pork with Chestnut and Fruit Stuffing with Patti LaBelle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
