Servings: 8
Prep Time: 30 min
Cook Time: 90 to 100 min
10 pound; whole smoked cooked ham, bone in
2 tablespoons; whole cloves
1/2 cup; apricot preserves
Stuffing
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
3/4 cup; crushed pineapple, undrained
1/2 cup; chopped toasted almonds
1/2 cup; melted butter or margarine
1/4 cup; minced celery
Preheat the oven to 350°F. Lightly spray a shallow roasting pan with nonstick cooking spray and set aside.
Strip the rind from the ham. Rinse the ham, dry, and use a sharp knife to cut it into large 2" diamonds, cutting all the way to the bone.
To make the stuffing, in a large bowl, combine all of the stuffing ingredients until well mixed. Stuff the mixture into the ham pockets.
Transfer the ham to the prepared roasting pan. Insert a whole clove in the center of each diamond, and brush the ham with the apricot preserves.
Cover the ham with aluminum foil and bake for 1 hour. Uncover and continue cooking for 30 to 40 minutes or until the stuffing is crisp and the temperature of the ham reaches at least 140°F. Remove and discard the cloves before slicing and serving.