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Cajun Style Stuffed Ham
Other than wild game, smoked ham is the most common meat used as a centerpiece on the holiday table in South Louisiana. Often "secret" glazes or stuffings are used by the bayou families to create that special masterpiece.
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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 peppers and garlic. Saute until vegetables are wilted, approximately three to five minutes. Add yams, pears, raisins, figs and pecans. Continue to saute until mixture is well blended and resembles a chutney or stuffing. Season with cinnamon, nutmeg and sassafras.
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. Bake 20-30 minutes.
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