| 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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