Baked Ham with Cornbread-Apricot Stuffing
Source: National Pork Producers Council
Servings : 8

1 (4 pound) smoked boneless ham
1 (8-inch) square pan cornbread (homemade or
mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth

Place ham on rack in shallow roasting pan. Bake in a 325F oven for about 1 to 1 1/2 hours or until meat thermometer registers 140F. Slice to serve.

Meanwhile, crumble cooked cornbread, place in large mixing bowl.

In medium skillet, saute 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 325F for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.