Thursday, November 22, 2007

Baked Ham with Cornbread Apricot Stuffing

Baked Ham with Cornbread Apricot Stuffing

One 4 pound smoked boneless ham
One 8-inch square pan cornbread (homemade or mix)
1/2 cup of chopped celery
2 tablespoons of chopped onion
2 tablespoons of butter
1/2 cup of apricot preserves
1/2 cup of chopped pecans
1/2 cup of beef broth

Place ham on rack in shallow roasting pan. Bake in a 325ºF. oven for about 1-1 1/2 hours or until meat thermometer registers 140ºF. Slice to serve. Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium skillet, sauté celery and onion in butter until onion is tender; stir in preserves and pecans and toss with corn bread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325ºF. for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.

Happy Thanksgiving everyone! I wanted to share this recipe in case you are looking for last minute Thanksgiving stuffing ideas. I think the combination of apricot, and cornbread makes this stuffing an interesting idea! Serving with the baked ham makes for a wonderful meal!

We hope everyone has a safe and happy holiday!

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