Baked Ham with Cornbread-Apricot Stuffing
|Smoked boneless ham||4 Pound|
|8 inch square pan cornbread mix||1|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
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.