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Ham With Cranberry Cornbread Stuffing




Source of Recipe


Internet


List of Ingredients




1/4 cup butter
1/2 cup onion, minced
1/4 cup celery, minced
1/2 tsp mustard, dry
salt and pepper, to taste
1/2 cup cranberry sauce, whole berry
4 cups cornbread, corn muffin or johnnycake crumbs
5 lb ham, smoked, boned and rolled, NOT A READY TO SERVE HAM

Glaze:

1/2 cup Karo, light
1 tbs lemon juice
1 cup cranberry sauce, whole berry


Recipe



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- 1/2 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.