Chef John Folse's Stuffed Easter Ham

Main Course

Recipe courtesy of The Encyclopedia of Cajun and Creole Cooking, by Chef John Folse

Serves 6 - 8


Ingredients for Cajun Glaze:

  • 1 cup Louisiana cane syrup 
  • 1 cup Creole mustard 
  • ½ cup brown sugar 
  • 1 tbsp cracked black pepper 
  • ½ tsp cinnamon 
  • ½ tsp cloves
  • ½ tsp nutmeg 
  • ½ tsp filé powder


Ingredients for Ham: 

  • 1 (6-7 pound) boneless ham 
  • 2 yams, peeled
  • 2 Bartlett pears, peeled 
  • ¼ cup butter
  • ½ cup diced onions
  • ¼ cup diced celery
  • ¼ cup diced green bell peppers 
  • ¼ cup diced red bell peppers 
  • ¼ cup minced garlic
  • ¼ cup raisins
  • ¼ cup fig preserves
  • ½ cup chopped pecans pinch of cinnamon
  • pinch of nutmeg
  • pinch of filé powder (optional) 
  • salt and cracked black pepper to taste 
  • 6 Bartlett pear halves for garnish

Chef John Folse's Stuffed Easter Ham

Click image to enlarge



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.


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