1 (14 to 15 lb.) fresh ham
1 pkg. corn bread mix
1/4 loaf of white bread, dried and broken pieces
6 tbsp. butter
1 1/2 c. chopped celery
1 c. chopped onion
1 1/2 c. orange juice
1 egg beaten
Seasoned salt
3/4 c. light corn syrup, or honey
2 tsp. soy sauce

Have butcher bone ham, leaving pocket for stuffing. Have the corn bread baked, crumble into large bowl, along with dried bread. Add the melted butter, celery and onion. Add 3/4 c. of orange juice, egg and one teaspoon of salt. Sprinkle ham inside and out with seasoned salt.

Stuff pocket with dressing:

Cover opening with foil. Bake uncovered, at 325 degrees for 2 hours. Combine remaining orange juice, corn syrup or honey and soy sauce. Brush ham with sauce. Reduce oven temperature to 300 degrees; bake for 3 1/2 more hours, basting with sauce. Let stand for 10 minutes, remove foil. Serve.