Stuffed Ham Supreme
|Saltine crackers||1 Pound|
|Minced celery||1⁄2 Cup (8 tbs)|
|Mustard seed||1 Tablespoon|
|Dry mustard||2 Tablespoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||9 Ounce|
|Hot sauce||1⁄2 Teaspoon|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Boneless cooked ham||12 Pound|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
Combine fine cracker crumbs and bread in large bowl; add onions, suet, sugar, celery, mustard seed, dry mustard, parsley and relish.
Stir in eggs, hot sauce and vinegar.
Place ham in large roasting pan.
Make lengthwise cut through top center of ham half- way; spread halves apart.
Fill cut with part of crumb mixture; pat remaining crumb mixture over top of ham.
Bake, uncovered, in 350-degree oven for 1 hour.
Brush crust with melted apricot preserves.
Bake for 15 minutes longer.
Refrigerate ham for 2 days before serving.