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Main Dishes
Cajun Easter Ham
Ingredients:
1 (6 to 7 pound) boneless ham
2 whole yams
2 whole Bartlett pears
1/4 cup butter
1/2 cup onions, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup garlic, diced
1/4 cup raisins
1/4 cup fig preserves
1/2 cup pecans, chopped
pinch of cinnamon
pinch of nutmeg
pinch of file’ (optional)
salt and cracked black pepper to taste
6 Bartlett pears, halved
Cajun Glaze (recipe below)
Directions:
Preheat oven to 350 degrees F. Poach yams and pears in
hot water until tender but not overcooked. Drain and chop
into 1-inch cubes. Set aside. In a heavy-bottom sauté pan
melt butter over medium- high heat. Add onions, celery,
bell peppers and garlic. Saute until vegetables are
wilted, approximately 3 to 5 minutes. Add yams, pears,
raisins and figs and continue to sauté until mixture is
well blended and resembles a chutney or stuffing. Season
with 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.
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 to 8.
Cajun Glaze:
1 cup cane syrup
1 cup Creole mustard
1/2 cup brown sugar
1 tablespoon cracked black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
˝ teaspoon ground file’ or sassafras leaves
In a stainless steel mixing bowl, combine all
ingredients. Blend well and brush over ham prior to
baking.
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