| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Stuffing |
1 |
Batch |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/2 |
c |
Onion, minced |
| 1/4 |
c |
Celery, minced |
| 1/2 |
t |
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 |
T |
Lemon juice |
| 1 |
c |
Cranberry sauce, whole berry |
INSTRUCTIONS
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. Origin: Appeal, Winter/91 Submitted By 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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