HAM WITH CRANBERRY CORNBREAD STUFFING

      Title: HAM WITH CRANBERRY CORNBREAD STUFFING
  Categories: Stuffing
       Yield: 1 Batch
  
     1/4 c  Butter
     1/2 c  Onion; minced
     1/4 c  Celery; minced
     1/2 ts Mustard, dry
            Salt & pepper; to taste
     1/2 c  Cranberry sauce, whole berry
       4 c  Cornbread, corn muffin or
            -johnnycake crumbs
       5 lb Ham, smoked ,boned & rolled
            -NOT A READY TO SERVE HAM
 
 MMMMM---------------------------GLAZE--------------------------------
     1/2 c  Karo, light
       1 tb Lemon juice
       1 c  Cranberry sauce, whole berry
  
   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.
   
                                      Origin:  Appeal, Winter/91
   Submitted By SAM WARING  On
   MON, 20 NOV 1995 145958 GMT
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