| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Stuffing | 1 | Batch | ||
INGREDIENTS
| 1/4 | c | Butter |
| 1/2 | c | Onion; minced |
| 1/4 | c | Celery; minced |
| 1/2 | ts | Mustard, dry |
| Salt & pepper; to taste | ||
| 1/2 | c | Cranberry sauce, whole berry |
| 4 | c | Cornbread, corn muffin or johnnycake crumbs |
| 5 | lb | Ham, smoked ,boned & rolled NOT A READY TO SERVE HAM |
| 1/2 | c | Karo, light |
| 1 | tb | Lemon juice |
| 1 | c | Cranberry sauce, whole berry |
| Origin: Appeal, Winter/91 Submitted By |
INSTRUCTIONS
GLAZE In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up. Preheat oven to 350F. Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1- 1/2 hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings. **NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well. SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145958 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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