Ham with cranberry cornbread stuffing

Yield: 1 Batch

Measure Ingredient
¼ cup Butter
½ cup Onion; minced
¼ cup Celery; minced
½ teaspoon Mustard, dry
\N \N Salt & pepper; to taste
½ cup Cranberry sauce, whole berry
4 cups Cornbread, corn muffin or johnnycake crumbs
5 pounds Ham, smoked ,boned & rolled NOT A READY TO SERVE HAM
½ cup Karo, light
1 tablespoon Lemon juice
1 cup Cranberry sauce, whole berry
\N \N Origin: Appeal, Winter/91

GLAZE

In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice.

Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up.

Preheat oven to 350F.

Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients.

After 1- ½ hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings.

**NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well.

Submitted By SAM WARING <SAM.WARING@...> On MON, 20 NOV 1995 145958 GMT

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