Ham with Cranberry Cornbread Stuffing

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.