Baked Ham with Cornbread Apricot Stuffing

  • 1 - 4 lbs smoked boneless ham
  • 1 (8-inch square) pan cornbread (homemade or mix)
  • 1/2 cup chopped celery
  • 2 Tbsp chopped onion
  • 2 Tbsp butter
  • 1/2 cup apricot preserves
  • 1/2 cup chopped pecans
  • 1/2 cup beef broth image placeholder

Place ham on rack in shallow roasting pan. Bake at 325° F for about 1 1/2 hours or until meat thermometer registers 140° F. Slice to serve.

Meanwhile, crumble baked cornbread. Place in large mixing bowl.

In medium skillet, sauté celery and onion in butter until onion is tender; stir in preserves and pecans; toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325° F for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.

Servings: 8
Submitted by: Recipe Group Member