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
-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
Yields
1 Batch