Ham with Cranberry Cornbread Stuffing

A boned, rolled smoked ham unrolled, packed with cranberry cornbread stuffing, tied back up, and baked until the glaze turns sticky and caramelized. This is holiday cooking that looks impressive but follows a straightforward process.

The stuffing gets its character from whole berry cranberry sauce mixed into cornbread crumbs with sauteed onion, celery, and a hit of dry mustard. That mustard is doing quiet work, cutting through the sweetness of the cranberries and adding a warm sharpness that complements the smoky ham.

Glazing in stages during the last stretch of baking builds up layers of shiny, lacquered cranberry-corn syrup coating. One pass gives you color. Three or four passes give you that glossy, crackly shell that’s impossible to resist picking at.

The stuffing also works beautifully with pork tenderloin or thick-cut pork chops if you want the same flavor combination in a smaller, weeknight-friendly format.

Chef Tips

• Tie the ham securely after stuffing so it holds its shape during the long bake. Kitchen twine at 2-inch intervals does the job.
• Use a meat thermometer and pull at 160°F (71°C). Smoked ham is already cooked, so you’re really just heating through and melting the glaze.
• Let the ham rest for 15 to 20 minutes after baking before slicing. The juices redistribute and the stuffing firms up for cleaner cuts.
• Warm the glaze in a small saucepan so it brushes on smoothly. Cold glaze clumps and won’t spread evenly.

Variations

• Bourbon glaze: Add a splash of bourbon to the cranberry glaze for a smoky-sweet depth that pairs naturally with the ham.
• Pecan cornbread stuffing: Fold chopped toasted pecans into the stuffing for a nutty crunch that contrasts with the soft cranberries.