Prep 15 mins
Cook 1 hr
A nice change from the usual pineapple and maple. this is a very good taste, especially with Cajun Glaze (good with ham).
- 2721.55 g boneless ham
- 59.14 ml red bell pepper, chopped
- 59.14 ml butter
- 59.14 ml green bell pepper, chopped
- 473.18 ml yams, cubed
- 59.14 ml garlic, diced
- 473.18 ml bartlett pears, cubed
- 0.25 ml cinnamon
- 59.14 ml raisins
- 0.25 ml nutmeg
- 59.14 ml fig preserves
- 118.29 ml pecans, chopped
- 118.29 ml onion, chopped
- cracked black pepper, to taste
- 118.29 ml celery, chopped
- 6 bartlett pears, halved
- 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.
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!
I just fixed this for Easter Dinner and our son who really didn't like Ham loved this. It was a refreshing change from the everyday ham with pineapples. It's a keeper recipe! The glaze was great but I couldn't find all the ingredients needed so I had to fudge it a bit.