Stuffed Ham With Raisin Sauce

• 1 boneless fully cooked ham (6 to 7 pounds)
• 1 large onion, chopped
• 1/4 cup butter, cubed
• 2 cups corn bread stuffing mix
• 1-1/2 cups chopped pecans, toasted
• 1/2 cup minced fresh parsley
• 1/4 cup egg substitute
• 2 tablespoons prepared mustard
• 1/2 cup honey
• 2 tablespoons orange juice concentrate
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground mustard
• 1/2 cup raisins
• 1-1/2 cups water
• 1/4 cup cider vinegar

1. Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside.
2. Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham.
3. In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan.
4. Bake, uncovered, at 325u0b0 for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140u0b0.
5. For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.

ham, onion, butter, corn bread, pecans, parsley, egg substitute, mustard, honey, orange juice concentrate, brown sugar, flour, ground mustard, raisins, water, cider vinegar

Taken from www.tasteofhome.com/recipes/stuffed-ham-with-raisin-sauce/ (may not work)