Stuffed Easter Ham

Stuffed Easter Ham SERVES: 6-8 1 (6-7 pound) boneless ham 2 whole yams 2 whole Bartlett pears 1/4 cup butter 1/2 cup onions, chopped 1/2 cup celery, chopped 1/4 cup green bell pepper, chopped 1/4 cup red bell pepper, chopped 1/4 cup garlic, diced 1/4 cup raisins 1/4 cup fig preserves 1/2 cup pecans, chopped pinch of cinnamon pinch of nutmeg pinch of fil� (optional) salt and cracked black pepper to taste 6 Bartlett pears, halved Preheat oven to 350 degrees 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 saut� pan melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Saut� until vegetables are wilted, approximately 3 to 5 minutes. Add yams, pears, raisins and fig preserves and continue to saut� until mixture is well blended and resembles a chutney or stuffing. Season with a pinch of cinnamon, nutmeg and fil�. Remove and allow to cool. Slice ham horizontally across the middle and fill the center of ham with stuffing mixture about 3/4-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 1 cup cane syrup 1 cup Creole mustard 1/2 cup brown sugar 1 tbsp cracked black pepper 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp ground fil� or sassafras leaves In a stainless steel mixing bowl, combine all ingredients. Blend well and brush over ham prior to baking.

Delma

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 * Catsrecipes Y-Group