Stuffed Ham Cruse Style - cooking recipe

Ingredients

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

Preparation

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