* Exported from MasterCook * Stuffed Easter Ham Recipe By : Chef John Folse Serving Size : 6 Preparation Time :1:00 Categories : Holidays Pork/Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6-7 pound ham -- boneless 1/4 cup red bell pepper -- chopped 1/4 cup butter 1/4 cup green bell pepper -- chopped 2 cups yams -- cubed 1/4 cup garlic -- diced 2 cups Bartlett pears -- cubed pinch cinnamon 1/4 cup raisins pinch nutmeg 1/4 cup fig preserves pinch file -- optional 1/2 cup pecans -- chopped salt -- to taste 1/2 cup onions -- chopped cracked black pepper -- to taste 1/2 cup celery -- chopped 6 Bartlett pears -- halved --------CAJUN GLAZE-------- 1 cup cane syrup 1/2 teaspoon ground cinnamon 1 cup Creole mustard 1/2 teaspoon ground cloves 1/2 cup brown sugar 1/2 teaspoon ground nutmeg 1 tablespoon cracked black pepper 1/2 teaspoon ground file [sassafras leaves] -- COMMENT: Other than wild game, smoked ham is the most common meat used as a centerpiece on the holiday table in South Louisiana. Often "secret" glazes or stuffings are used by the bayou families to create that special masterpiece. Here is a favorite recipe from my own family and is normally seen on our table at Easter time. METHOD: Preheat oven to 350 degrees F. 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. Serves 6-8. METHOD FOR CAJUN GLAZE: Blend all ingredients well and pour, or brush, over ham prior to baking. - - - - - - - - - - - - - - - - - -