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 at 325 degrees F for about 1 1/2 hours or until meat thermometer registers 140 degrees F. Slice to serve.

Meanwhile, crumble baked cornbread. Place in large mixing bowl.

In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans; toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325 degrees F for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.

Yields 8 servings.