Stuffed Easter Ham

Description

Contributed by Delma at Catsrecipes Y-Group

• 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 (optional)
• salt and cracked black pepper to taste
• 6 bartlett pears, halved

Cajun glaze

• 1 cup 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 or sassafras leaves

Procedures

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.

Cajun glaze

1. In a stainless steel mixing bowl, combine all ingredients.
2. Blend well and brush over ham prior to baking.