Stuffed Easter Ham

Recipe Ingredients

1		Pd boneless ham - up to 6-7
1/4 cup	36g / 1.3oz	Chopped red bell pepper
1/4 cup	49g / 1.7oz	Butter
1/4 cup	36g / 1.3oz	Chopped green bell pepper
2 cups	474ml	Yams - cubed
1/4 cup	36g / 1.3oz	Diced garlic
2 cups	474ml	Bartlett pears - cubed
1		Cinnamon
1/4 cup	40g / 1.4oz	Raisins
1		Nutmeg
1/4 cup	59ml	Fig preserves
1		File - (optional)
1/2 cup	73g / 2.6oz	Chopped pecans
		Salt to taste
1/2 cup	31g / 1.1oz	Chopped onions
		Cracked black pepper to taste
1/2 cup	55g / 1.9oz	Chopped celery
6		Bartlett pears - halved

Recipe Instructions

Preheat oven to 350F. Poach yams and pears in hot water until tender but not overcooked. In a heavy bottom Saute pan melt butter over medium high heat.

Add onions, celery, bell pepper and garlic. Saute until vegetables are wilted, approximately three to five minutes.

Add yams, pears, raisins and figs and continue to Saute 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.