Ingredients for Stuffed Easter Ham
- Boneless Ham
- Red Bell Pepper
- 4 tablespoons butter
- Green Bell Pepper
- 1 lb yams, peeled and cubed
- 2 cloves garlic, minced
- Bartlett Pears
- ½ teaspoon ground cinnamon
- ½ cup raisins
- ¼ teaspoon ground nutmeg
- Fig Preserves
- Pecans
- Salt
- Onion
- Cracked Black Pepper
- 2 stalks celery, chopped
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How to Make Stuffed Easter Ham
- Preheat oven to 350°F (175°C).
- Peel and cube 1 lb yams and 2 large pears. Poach in boiling water for 10-15 minutes, until tender but not mushy. Drain well.
- In a large, heavy-bottomed sauté pan, melt 4 tablespoons of butter over medium-high heat.
- Add 1 medium onion (chopped), 2 stalks celery (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced).
- Sauté for 5-7 minutes, until vegetables are softened and slightly wilted.
- Add the cooked yams and pears, ½ cup raisins, and ¼ cup chopped figs to the pan. Sauté for another 5-7 minutes, stirring frequently, until the mixture is well combined and resembles a chutney or stuffing.
- Season with ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg. Taste and adjust seasoning as needed.
- Remove from heat and let the chutney cool completely.
- Using a sharp knife, slice the ham horizontally about halfway through. Carefully create a cavity in the center of the ham to hold the stuffing, approximately ¾ inch thick.
- Fill the cavity with the cooled yam and pear chutney. Gently replace the top section of ham and secure with toothpicks or kitchen twine.
- Garnish the top of the ham with 4 pear halves (sliced lengthwise) and generously brush with your favorite cajun glaze (about ½ cup).
- Bake for 20-30 minutes, or until the ham is heated through and the glaze is caramelized. Let rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
173 g
Sugar
100g
Fat
49g
Carbs
17g
