Ham With Corn Bread Stuffing
|Corn bread mix package||2|
|Celery||1 1⁄2 Cup (24 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Teaspoon|
|Mandarin oranges||1 Ounce, drained|
Bone ham; leave pocket for stuffing.
Prepare and bake corn bread mix according to package direc- tions.
Cool; crumble into large bowl.
Melt margarine in skillet; saute celery and onion.
Add to bread crumbs; stir in 3/4 cup orange juice, egg and 1 tea- spoon seasoned salt.
Sprinkle ham inside and out with seasoned salt.
Stuff pocket with dressing; cover opening with foil.
Place in baking pan.
Bake at 325 degrees for 2 hours.
Combine remaining orange juice, corn syrup and soy sauce.
Score ham; brush with sauce.
Reduce oven temperature to 300 degrees; bake ham for 3 hours and 30 minutes to 4 hours longer, basting frequently with sauce.
Let ham stand for 10 minutes; remove foil.
Place on platter; garnish with oranges.