Cornbread Stuffing Muffins with Ham and Sage

Name: Cornbread Stuffing Muffins with Ham and Sage
Ingredients: 10 cups 1/2-inch cubes Cornbread for Dressing; 4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices); 1/2 cup (1 stick) butter; 2 cups thinly sliced leeks (white and pale green parts only; about 3); 2 cups chopped celery; 1 1/4 cups finely chopped smoked ham (about 7 ounces); 1/4 cup chopped fresh parsley; 4 teaspoons chopped fresh thyme; 4 teaspoons dried rubbed sage; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 4 large eggs, beaten to blend; 2 cups low-salt chicken broth