Baked Ham With Cornbread Apricot Stuffing

Wednesday, August 25, 2010

4-5 pound smoked boneless ham

1 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
1) In a shallow roasting pan, place the ham on a rack. Bake at 325F for about 2 hours. Make sure your meat thermometer shows 140F before you serve. Slice up for serving and cover with foil to keep nice and hot.

2) Crumble the cooked cornbread and put it in a large mixing bowl. In a skillet saute the celery and onion in the butter until the onion is tender and slightly transparent. Stir in the apricot preserves and the pecans and toss along with the cornbread.

3) Put it all into a greased 2 quart casserole and drizzle the broth over the stuffing. Bake at 325F for 30-45 minutes until heated through and lightly browned. Serve with the ham.


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