Ham With Cranberry Cornbread Stuffing

-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.