Top Review by hayleyosm
I served this for Easter and everyone raved--said they'd never had such a delicious ham. The kids loved it. The chutney was very good and the glaze was exceptional. I made the chutney and spread it in the bottom of the roasting pan, then added a deboned ham topped with the glaze. Thanks, Dorothy!
- 1 (6 lb) boneless ham
- 1⁄4 cup red bell pepper, chopped
- 1⁄4 cup butter
- 1⁄4 cup green bell pepper, chopped
- 2 cups yams, cubed
- 1⁄4 cup garlic, diced
- 2 cups bartlett pears, cubed
- 1 pinch cinnamon
- 1⁄4 cup raisins
- 1 pinch nutmeg
- 1⁄4 cup fig preserves
- 1⁄2 cup pecans, chopped
- 1⁄2 cup onion, chopped
- cracked black pepper, to taste
- 1⁄2 cup celery, chopped
- 6 bartlett pears, halved
Directions See How It's Made
- Preheat oven to 350°F.
- Poach yams and pears in hot water until tender but not overcooked.
- In a heavy bottom sauté pan, melt butter over medium high heat.
- Add onions, celery, bell pepper and garlic.
- Sauté until veggies are wilted (approximately three to five minutes).
- Add yams, pears, raisins and figs and continue to sauté until mixture is well blended and resembles a chutney or stuffing.
- Season wit a pinch of cinnamon, nutmeg.
- Remove and allow to cool.
- Slice ham horizontally across the middle, and fill the centre of ham with stuffing mixture about 3/4 inch thick.
- Top with upper section of ham and secure in place with skewers.
- Garnish top of ham with pear halves and glaze with Cajun glaze (Recipe #22867). Bake 20 to 30 minutes.