Baked Ham with Cornbread-Apricot Stuffing
1 4 pound smoked boneless ham
1 8-inch square pan cornbread (homemade or mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth
Place ham on rack in shallow roasting pan. Bake in a 325ÂºF oven for about 1-1 1/2 hours or until meat thermometer registers 140ÂºF. Slice to serve.
Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium skillet, sautÃ© 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 325ÂºF for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.