Stuffed Baked Ham

Combine first 7 ingredients in a bowl; stir until well blended. Gradually add water, stirring just until all ingredients are moistened. Set aside.

Slice skin from ham. Score fat on ham in a diamond design, making 2-inch cuts about 2 inces apart. Press breadcrumb mixture into the cuts. Brush ham with egg; sprinkle with 1/4 cup breadcrumbs and the 3 tablespoons sugar.

Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 325° for 2 to 2 1/2 hours, or until meat thermometer registers 140 degrees. Let rest for 10 minutes before slicing.
Serves 16.

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