Glazed Ham-and-Squash Bake
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
1-1/2 pounds ham, sliced into six 1/4-inch slices
1-1/2 pounds acorn squashSTUFFING
1 can (16 ounces) apricot halves
1/2 package (8-ounce size) cornbread-stuffing mix
1/2 cup butter
1/3 cup water
1/2 cup pecan halves1/4 cup apricot preserves, melted
Preheat oven to 400 degrees. Cut each slice of ham crosswise in half. Cut squash in half; 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 label directs, using 1/3 cup each butter and water; stir in chopped apricots and the 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 ham and squash with preserves; bake 5 minutes longer.
Makes 6 servings