Chef John Folse's Stuffed Easter Ham
Recipe courtesy of The Encyclopedia of Cajun and Creole Cooking, by Chef John Folse
Serves 6 - 8
Ingredients for Cajun Glaze:
Ingredients for Ham:
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Method for Cajun Glaze:
In a stainless steel mixing bowl, combine all ingredients. Blend well then set aside.
Method for Ham:
Preheat oven to 350°F. Poach yams and pears in hot water until tender but not overcooked. Drain and chop into 1/2-inch cubes then set aside. In a heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Fold in yams, pears, raisins, preserves and pecans. Sauté until mixture is well blended and resembles a chutney or stuffing. Season with cinnamon, nutmeg, filé, salt and pepper. Remove and allow to cool. Slice ham horizontally across middle. Spread a ¾-inch layer of stuffing on bottom half of ham. Top with upper section and secure in place with skewers. Garnish top of ham with pear halves. Brush ham and pears with Cajun Glaze. Bake 30-40 minutes and serve.