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 325�F oven for about 1-1
1/2 hours or until meat thermometer registers 140�F. Slice to serve.
Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium
skillet, saut� 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 325�F for 30-45 minutes, until
heated through and lightly browned. Serve with smoked ham.
Yield: 8 servings.
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