Ham with cranberry cornbread stuffing

1. In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice.
2. Mixi well; add crumbs; mix very well.
3. 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.
4. bake for 30 minutes per pound or, until a meat thermometer registers to 160°F.
5. In a small saucepan, blend and warm glaze ingredients.
6. After 1- ½ 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.
7. Makes 10 servings.
8. **note** stuffing can be used for pork tenderloin or thick pork chops as well.