6-8 lb. boneless ham, fully cooked
2 1/2 c. chopped onion
1/4 lb. butter
1 1/2 c. packaged cornbread stuffing mix
3/4 c. chopped fresh parsley
2 1/2 c. coarsely chopped pecans
3 tsp. prepared mustard
3 eggs, slightly beaten
3/4 c. honey
3 tbsp. frozen orange juice concentrate, thawed

A tunnel is cut through the center of the ham.

Cut all skin and fat from ham. Make tunnel, beginning on one end and working toward the back. Save center for other use.

Filling: In a large skillet, saute onion in butter until soft. Remove to bowl and add cornbread stuffing mix. Add parsley, pecans, mustard, and eggs; toss lightly.

Stuff cavity of ham with 2/3 of the stuffing. Pack it in lightly. Score top of ham in diamond pattern, cutting about 1/4 inch deep.

Place ham on rack in a 325 degree oven and bake for 1 1/2 hours. While ham is baking, make a glaze by mixing the honey and orange juice in a small bowl. After baking for 1 1/2 hours, pour glaze over ham and bake 20 more minutes. Remove from oven and spread the remaining stuffing mix over the top of ham and return to oven for 20 minutes.