Ham with Cranberry Cornbread Stuffing
Yield
10 srevingsPrep
20 minCook
120 minReady
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ½ | cup |
onions
minced |
|
| ¼ | cup |
celery
minced |
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ½ | cup |
cranberry sauce
whole berry |
|
| 4 | cups |
cornbread
corn muffin or johnnycake crumbs |
* |
| 5 | pounds |
smoked ham
boned, rolled |
|
| Glaze | |||
| ½ | cup |
corn syrup, white (karo)
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
cranberry sauce
whole berry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 118 | ml |
onions
minced |
|
| 59 | ml |
celery
minced |
|
| 2.5 | ml |
dry mustard
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 118 | ml |
cranberry sauce
whole berry |
|
| 946 | ml |
cornbread
corn muffin or johnnycake crumbs |
* |
| 2.3 | kg |
smoked ham
boned, rolled |
|
| Glaze | |||
| 118 | ml |
corn syrup, white (karo)
|
*
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
cranberry sauce
whole berry |
|
Directions
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 350℉ (180℃).
Bake for 30 minutes per pound or, until a meat thermometer registers to 160 degrees F.
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.
NOTE: Stuffing can be used for pork tenderloin or thick pork chops as well.
