Baked Ham With Cornbread Apricot Stuffing
4 lbs. smoked boneless ham
8 inch square pan cornbread (homemade or mix)
1/2 C. chopped celery
2 T. chopped onion
2 T. butter
1/2 C. apricot preserves
1/2 C. chopped pecans
1/2 C. beef broth
Place ham on rack in shallow roasting pan. Bake in a 325ºF oven for about 1-1
1/2 hours or until meat thermometer registers 140ºF. Slice to serve.
Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium
skillet, sauté celery and onion in butter until onion is tender; stir in
preserves and pecans and toss with corn bread. Turn into a greased 2-quart
casserole. Drizzle broth over stuffing. Bake at 325ºF for 30-45 minutes, until
heated through and lightly browned. Serve with smoked ham.
Yield: 8 servings.
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