Stuffed Easter Ham

Course : Cajun
Serves: 6
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6 medium Bartlett pears -- halved
1/2 cup chopped celery
1/2 teaspoon cracked black pepper to taste
1/2 cup chopped onions
1 teaspoon salt to taste
1/2 cup chopped pecans
1 dash file -- (optional)
1/4 cup fig preserves
1 dash nutmeg
1/4 cup raisins
1 dash cinnamon
2 cups Bartlett pears -- cubed
1/4 cup diced garlic
2 cups yams -- cubed
1/4 cup chopped green bell pepper
1/4 cup butter
1/4 cup chopped red bell pepper
7 pound pd boneless ham -- up to 6-7

Preparation / Directions:

Preheat oven to 350F. Poach yams and pears in hot water until tender but not overcooked. In a heavy bottom Sauté pan melt butter over medium high heat. Add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add yams, pears, raisins and figs and continue to Sauté until mixture is well blended and resembles a chutney or stuffing. Season with a pinch of cinnamon, nutmeg and file. Remove and allow to cool. Slice ham horizontally across the middle and fill the center of ham with stuffing mixture about 3/4 inch thick resembling a sandwich. 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. Source: Chef John Folse

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