Glazed Ham and Squash Bake

Yield: 6 servings

1 1/2 pound ham, sliced into 6 - 1/4 inch slices
1 1/2 pound acorn squash

Stuffing:
16 ounce can apricot halves
1/2 cup butter or margarine
1/2 package (8 ounce size) cornbread stuffing mix
1/4 cup apricot preserves, melted
1/2 cup pecan halves

Preheat oven to 400 degrees. Cut each slice of ham crosswise in half; cut
squash in half crosswise; scoop out and discard seeds. Cut each half
crosswise into 1/4 inch thick slices. In 2 quart shallow baking dish,
alternately arrange slices of ham and squash in two lengthwise rows,
leaving middle of dish clear; set aside.

Make stuffing: Drain apricots, reserving 1/4 cup juice, coarsely chop.
Make cornbread stuffing as package directs, using 1/3 cup each water and
butter; stir in apricots and pecans. Spoon stuffing mixture over center of
baking dish.

In small saucepan, melt remaining butter; stir in reserved apricot juice;
spoon sauce over ham and squash slices. Cover pan tightly with aluminum
foil. Bake 30 minutes, or until fork easily pierces squash. Remove foil;
brush squash and ham with preserves; bake 5 minutes longer.

Source: McCalls


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