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