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Contributed by Delma at Catsrecipes Y-Group
- Serves: 6 – 8
- 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 Edit
- 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
- Preheat oven to 350 °F.
- Poach yams and pears in hot water until tender but not overcooked.
- Drain and chop into 1-inch cubes. Set aside.
- In a heavy-bottom sauté pan melt butter over medium-high heat.
- Add onions, celery, bell peppers and garlic.
- Sauté until vegetables are wilted, approximately 3 to 5 minutes.
- Add yams, pears, raisins and fig preserves and continue to sauté until mixture is well blended and resembles a chutney or stuffing.
- Season with a pinch of cinnamon, nutmeg and filé.
- Remove and allow to cool.
- Slice ham horizontally across the middle and fill the center of ham with stuffing mixture about ¾-inch.
- Top with upper section of ham and secure in place with skewers.
- Garnish top of ham with pear halves and glaze ham with Cajun glaze.
- Bake 20 – 30 minutes.
Cajun glaze Edit
- In a stainless steel mixing bowl, combine all ingredients.
- Blend well and brush over ham prior to baking.