Ham with cranberry cornbread stuffing
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ½ | cup | Onion; minced |
| ¼ | cup | Celery; minced |
| ½ | teaspoon | Mustard, dry |
| 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 |
| Origin: Appeal, Winter/91 | ||
Directions
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