6-8 lb. boneless cooked ham

STUFFING:

2 1/2 c. onions, chopped
1 stick butter
1 1/2 c. cornbread stuffing mix
3/4 c. parsley, chopped
2 1/2 c. pecans, chopped
3 tsp. Dijon mustard
3 eggs

TOPPING:

3/4 c. honey
3 tbsp. orange juice concentrate
1 tsp. ground cloves
1/2 c. stuffing mix

Remove any rind or skin. Cut 2 inch hole lengthwise through ham with thin sharp knife. Saute onion in butter. Add rest of stuffing ingredients. Stuff hole in ham. Refrigerate if you want up to 24 hours. Make sure meat is room temperature.

Preheat oven to 325 degrees. Bake 1 1/2 hours. Mix honey and orange juice and cloves. Spread over ham. Sprinkle stuffing mix over topping. Bake 30 minutes more. Serves 20.