Stuffed Easter Ham

Recipe Description

* Serves: 6 - 8

Ingredients

  • 1 (6 - 7 pound) boneless ham
  • 2 whole yams
  • 2 whole bartlett pears
  • ¼ cup butter
  • ½ cup onions, chopped
  • ½ cup celery, chopped
  • ¼ cup green bell pepper, chopped
  • ¼ cup red bell pepper, chopped
  • ¼ cup garlic, diced
  • ¼ cup raisins
  • ¼ cup Fig Preserves
  • ½ cup pecans, chopped
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of filé powder|filé (optional)
  • salt and cracked black pepper to taste
  • 6 bartlett pears, halved
  • ==
  • 1 cup golden syrup|cane syrup
  • 1 cup Creole mustard
  • ½ cup brown sugar
  • 1 tbsp cracked black pepper
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground filé powder|filé or sassafras leaves

Directions

  1. Preheat oven to 350 °F.
  2. Poach yams and pears in hot water until tender but not overcooked.
  3. Drain and chop into 1-inch cubes. Set aside.
  4. In a heavy-bottom sauté pan melt butter over medium-high heat.
  5. Add onions, celery, bell peppers and garlic.
  6. Sauté until vegetables are wilted, approximately 3 to 5 minutes.
  7. Add yams, pears, raisins and fig preserves and continue to sauté until mixture is well blended and resembles a chutney or stuffing.
  8. Season with a pinch of cinnamon, nutmeg and filé.
  9. Remove and allow to cool.
  10. Slice ham horizontally across the middle and fill the center of ham with stuffing mixture about ¾-inch.
  11. Top with upper section of ham and secure in place with skewers.
  12. Garnish top of ham with pear halves and glaze ham with Cajun glaze.
  13. Bake 20 - 30 minutes.
  14. ==
  15. In a stainless steel mixing bowl, combine all ingredients.
  16. Blend well and brush over ham prior to baking.
This article uses material from the "Stuffed Easter Ham" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License