Stuffing for Ham with Hawaiian Bread & Bacon

• 1 tablespoon brown sugar
• 1 tablespoon grainy mustard
• 2 teaspoons yellow mustard seed
• 2 teaspoons celery seed
• 1 to 2 teaspoons celery salt
• 1 to 2 teaspoons black pepper
• 1/2 tablespoon onion powder
• 1 heaping tablespoon Better Than Bouillon Ham Base

🥚 Binders

• 2 eggs
• 2 tablespoons thinly sliced chives

👩‍🍳 Instructions

1. Prep the bread:
   Tear or cube the Hawaiian bread into bite-sized pieces and let them air dry for a few hours or overnight. Alternatively, bake on a sheet at 300°F (150°C) for 10–15 minutes to slightly dry out. This helps prevent sogginess in the final dish.
2. Cook the bacon:
   In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Sauté the vegetables:
   In the bacon fat, melt the stick of butter and add diced onion and chopped celery (including leaves). Cook over medium heat for 8–10 minutes until softened and lightly caramelized.
4. Add seasonings and liquids:
   Stir in the brown sugar, mustard, mustard seeds, celery seed, celery salt, pepper, onion powder, and ham base. Cook for another 2 minutes, stirring constantly. Add water and bring to a low simmer. Stir in heavy cream, remove from heat, and let cool slightly.
5. Combine and mix:
   In a large mixing bowl, combine the dried bread cubes with the cooked bacon. Pour the warm vegetable and broth mixture over the bread and toss gently until well combined.
6. Add eggs and chives:
   Beat the eggs and pour them over the mixture. Add chopped chives. Stir until everything is evenly coated and the mixture holds together slightly when pressed.