Stuffed Ham Cruse Style

• 1 (8 lb.) canned ham
• 4 slices dry bread, toasted and rolled fine
• 2 c. crumbled corn bread (with stock from ham)
• 1/2 c. dry mustard
• 1/2 c. brown sugar
• 1 tsp. celery seed
• 1 tsp. ground cinnamon
• 1/4 tsp. black pepper
• 1/2 c. bourbon (cider optional)
• 2 Tbsp. sweet pickles
• big dash of Worcestershire sauce
• 3 hard-boiled egg yolks and whites of 2
• 1 small onion

1. Mix all ingredients together except ham into a paste (if thinning is necessary, use sweed pickle juice or bourbon).
2. Put the yolks of the eggs and the whites of 2 through grinder before mixing into the paste.
3. Slit ham lengthwise, a deep gash down the center, then slice on either side of center gash.
4. Force the stuffing into the openings and pack tightly.
5. Cover the top and sides with the remaining stuffing.
6. Pat on smoothly.

ham, bread, corn bread, dry mustard, brown sugar, celery, ground cinnamon, black pepper, bourbon, sweet pickles, worcestershire sauce, egg yolks, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921048 (may not work)