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Stuffed Easter Ham

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Description Edit

Contributed by Delma at Catsrecipes Y-Group

  • Serves: 6 – 8

Ingredients Edit

Cajun glaze Edit

Directions Edit

  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 Edit

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

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