Baked Ham with Cornbread Apricot Stuffing RecipeOrigin: America Period: Traditional |
Ingredients:
1 smoked boneless ham (about 2kg) 
Baked Ham with Cornbread Apricot Stuffing Preparation:Method:Place the ham on a rack in a shallow roasting tin, setting it fat side uppermost. Place in an oven pre-heated to 160°C and roast for about 90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 60°C. Remove from the oven, allow to rest, lightly covered with foil, for 10 minutes then carve and serve. In the meanwhile, crumble the cornbread into a large mixing bowl. Melt the butter in a medium frying pan and use to fry the onion and celery until the onion is tender (about 5 minutes). Stir in the pecan nuts and preserves then toss to combine with the cornbread. Turn into a greased 2l casserole and drizzle the beef stock over the top. Bake in the oven with the ham for about 40 minutes, or until lightly browned and heated through. Serve to accompany the sliced ham. |
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