In a skillet, cook sausage over medium heat until no longer pink; drain. Add the celery, onion and apple; cook over low heat until celery is tender, stirring occasionally. 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; cover and refrigerate. Remove from refrigerator after the ham has baked for 1-3/4 hours.
Place ham on a rack in a shallow roasting pan; cover loosely with foil. Bake at 325° for 2-1/4 hours. In a saucepan, heat jelly and mustard until jelly is melted. Brush some over ham; return ham to oven. Bake, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Place reserved stuffing in the oven and bake covered.
For pears, mix water and lemon juice. Dip pears in water mixture; drain. Place cut side up in a greased 13-in. x 9-in. baking dish. 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. Bake stuffing along with pears 30 minutes longer. Baste pears occasionally.