STUFFED EASTER HAM
	
	
	INGREDIENTS:
	
	1-6-7 pd boneless ham
	1/4 cup chopped red bell pepper
	1/4 cup butter
	1/4 cup chopped green bell pepper
	2 cups yams, cubed
	1/4 cup diced garlic
	2 cups Bartlett pears, cubed
	pinch of cinnamon
	1/4 cup raisins 
	pinch of nutmeg
	1/4 cup fig preserves
	pinch of file (optional)
	1/2 cup chopped pecans 
	salt to taste
	1/2 cup chopped onions
	cracked black pepper to taste
	1/2 cup chopped celery
	6 Bartlett pears, halved
	
	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 (See below). Bake 20-30 minutes. 
	
	PREP TIME: 1 Hour 
	
	SERVES: 6-8
	
	CAJUN GLAZE
	
	INGREDIENTS:
	
	1 cup cane syrup 1/2 tsp ground cinnamon 1 cup Creole mustard 1/2 tsp
	ground cloves 1/2 cup brown sugar 1/2 tsp ground nutmeg 1 tbsp cracked
	black pepper 1/2 tsp ground file (sassafras leaves - optional) 
	
	METHOD:
	
	Blend all ingredients well and pour or brush over ham prior to baking. 
	
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