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Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Ham with Cranberry Cornbread Stuffing Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

1/4 c Butter

1/2 c Onion -- minced

1/4 c Celery -- minced

1/2 ts Mustard, dry

Salt & pepper -- to taste 1/2 c Cranberry sauce, whole berry

4 c Cornbread, corn muffin or

-johnnycake crumbs 5 lb Ham, smoked ,boned & rolled

-NOT A READY TO SERVE HAM -----GLAZE----- 1/2 c Karo, light

1 tb Lemon juice

1 c Cranberry sauce, whole berry

In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up. Preheat oven to 350F. Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1- 1/2 hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings. **NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well. Origin: Appeal, Winter/91 Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145958 GMT

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<h1>Ham with Cranberry Cornbread Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 c Butter <P>1/2 c Onion -- minced <P>1/4 c Celery -- minced <P>1/2 ts Mustard, dry <P>Salt & pepper -- to taste 1/2 c Cranberry sauce, whole berry <P>4 c Cornbread, corn muffin or <P>-johnnycake crumbs 5 lb Ham, smoked ,boned & rolled <P>-NOT A READY TO SERVE HAM -----GLAZE----- 1/2 c Karo, light <P>1 tb Lemon juice <P>1 c Cranberry sauce, whole berry <P><P>In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up. Preheat oven to 350F. Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1- 1/2 hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings. **NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well. Origin: Appeal, Winter/91 Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145958 GMT <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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