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

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.

Cajun glaze

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