Stuffed Easter Ham

Stuffed Easter Ham Recipe from USA with Yams, Pears and Pecans

Region / culture: USA | Servings: 8

Introduction

Stuffed Easter Ham is a delicious and festive dish that is perfect for celebrating Easter with family and friends. This recipe features a boneless ham filled with a flavorful stuffing made with yams, pears, raisins, and pecans, all topped with a sweet and savory Cajun glaze. The combination of flavors and textures in this dish is sure to impress your guests and make for a memorable meal.

History

The tradition of serving ham on Easter dates back to ancient times when it was a symbol of celebration and abundance. In many cultures, ham was considered a luxury item and was often reserved for special occasions like Easter. Over time, different variations of stuffed ham recipes have emerged, each with its own unique twist on the classic dish. This Stuffed Easter Ham recipe combines traditional flavors with a Cajun-inspired glaze for a modern twist on a timeless favorite.

Ingredients

1 (6 – 7 lb (3.18 kg)) boneless ham
2 whole yams
2 whole bartlett pears
0.25 cup butter
0.5 cup onions, chopped
0.5 cup celery, chopped
0.25 cup green bell pepper, chopped
0.25 cup red bell pepper, chopped
0.25 cup garlic, diced
0.25 cup raisins
0.25 cup fig preserves
0.5 cup pecans, chopped
pinch of cinnamon
pinch of nutmeg
pinch of filé (optional)
salt and cracked black pepper to taste
6 bartlett pears, halved

Cajun glaze

1 cup cane syrup
1 cup creole mustard
0.5 cup brown sugar
1 tbsp cracked black pepper
0.5 tsp ground cinnamon
0.5 tsp ground cloves
0.5 tsp ground nutmeg
0.5 tsp ground filé or sassafras leaves

How to prepare

Preheat the oven to 350°F (177°C).
Poach the yams and pears in hot water until tender but not overcooked.
Drain and chop them into 1 inch cubes. Set aside.
In a heavy-bottom sauté pan, melt the butter over medium-high heat.
Add the onions, celery, bell peppers, and garlic.
Sauté until the vegetables are wilted, approximately 3 to 5 minutes.
Add the yams, pears, raisins, and fig preserves. Continue to sauté until the mixture is well blended and resembles a chutney or stuffing.
Season with a pinch of cinnamon, nutmeg, and filé.
Remove from heat and allow it to cool.
Slice the ham horizontally across the middle and fill the center of the ham with the stuffing mixture, about 0.75 inch.
Top with the upper section of the ham and secure it in place with skewers.
Garnish the top of the ham with pear halves and glaze the ham with Cajun glaze.
Bake for 20 – 30 minutes.

Cajun glaze

In a stainless steel mixing bowl, combine all the ingredients.
Blend well and brush the mixture over the ham prior to baking.

Variations

Substitute the yams and pears with apples, sweet potatoes, or butternut squash for a different flavor profile.
Add dried cranberries or apricots to the stuffing mixture for a touch of sweetness.
Experiment with different glazes such as honey mustard, maple bourbon, or pineapple ginger for a unique twist on the dish.

Cooking Tips & Tricks

Make sure to poach the yams and pears until they are tender but not overcooked to ensure they maintain their texture in the stuffing.

- Allow the stuffing mixture to cool before filling the ham to prevent it from becoming soggy.

- Secure the top of the ham with skewers to keep the stuffing in place while baking.

- Brush the ham with the Cajun glaze before baking to add a flavorful and glossy finish to the dish.

Serving Suggestions

Serve the Stuffed Easter Ham with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal. Pair it with a glass of white wine or sparkling cider for a festive touch.

Cooking Techniques

Poaching the yams and pears before adding them to the stuffing helps to soften them and enhance their natural flavors.

- Sautéing the vegetables and fruits in butter before combining them with the other ingredients helps to develop their flavors and create a rich and aromatic stuffing mixture.

Ingredient Substitutions

If you don't have cane syrup, you can substitute it with honey or maple syrup in the Cajun glaze.

- Feel free to use your favorite type of nuts in place of pecans, such as walnuts, almonds, or pistachios.

- Use any type of preserves or jam that you have on hand in the stuffing mixture, such as fig, apricot, or cherry.

Make Ahead Tips

You can prepare the stuffing mixture and glaze ahead of time and store them in the refrigerator until you are ready to assemble and bake the ham. This can help save time on the day of your Easter celebration and make the cooking process more efficient.

Presentation Ideas

Garnish the Stuffed Easter Ham with fresh herbs, such as parsley or thyme, for a pop of color and added flavor. Arrange the pear halves on top of the ham in a decorative pattern to create an eye-catching presentation that will impress your guests.

Pairing Recommendations

This Stuffed Easter Ham pairs well with a variety of side dishes and beverages. Consider serving it with a glass of sparkling wine, a crisp salad, or roasted vegetables for a well-rounded and delicious meal.

Storage and Reheating Instructions

Store any leftover Stuffed Easter Ham in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the ham in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Easter Ham contains approximately 450 calories, making it a satisfying and hearty meal option for Easter dinner.

Carbohydrates

The Stuffed Easter Ham recipe contains carbohydrates from ingredients such as yams, pears, raisins, and preserves. Carbohydrates provide energy to the body and are an essential part of a balanced diet.

Fats

The recipe includes fats from butter, pecans, and the Cajun glaze. Fats are important for providing energy, supporting cell growth, and aiding in the absorption of fat-soluble vitamins.

Proteins

The ham in this recipe is a good source of protein, which is essential for building and repairing tissues in the body. Additionally, pecans and raisins also contribute small amounts of protein to the dish.

Vitamins and minerals

Yams and pears are rich in vitamins and minerals such as vitamin C, vitamin A, potassium, and fiber. These nutrients are important for supporting overall health and well-being.

Alergens

This recipe contains nuts (pecans) and dairy (butter), which may be allergens for some individuals. Be sure to check for any food allergies or sensitivities before preparing this dish.

Summary

Overall, the Stuffed Easter Ham recipe is a well-rounded dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and nutritious option for celebrating Easter with loved ones.

Summary

Stuffed Easter Ham is a flavorful and festive dish that is perfect for celebrating Easter with family and friends. This recipe features a delicious combination of sweet and savory flavors, with a Cajun-inspired glaze adding a unique twist to the classic dish. Whether you're hosting a holiday gathering or simply looking for a special meal to enjoy with loved ones, this Stuffed Easter Ham is sure to impress and delight all who taste it.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Stuffed Easter Ham. It was many years ago, when I was just a young girl growing up in a small town in the countryside. Easter was always a special time for my family, filled with traditions and delicious food. My mother would spend days preparing a feast for us to enjoy, and it was during one of these preparations that I first learned how to make this mouth-watering dish.

It all started with a visit from our neighbor, Mrs. Jenkins. She was an elderly woman with a love for cooking and a treasure trove of recipes passed down through generations. She had a kind heart and would often share her culinary secrets with us. On this particular day, she came over to our house with a platter of her famous Stuffed Easter Ham.

The aroma of the ham filled our kitchen as Mrs. Jenkins explained how she had learned to make it from her own grandmother, who had brought the recipe with her from the Old Country. She showed us how to carefully butterfly the ham, stuff it with a savory mixture of breadcrumbs, herbs, and spices, and then roast it to perfection. It was a labor of love, but the end result was worth every minute spent in the kitchen.

As I watched Mrs. Jenkins work her magic, I knew that I had to learn how to make this dish for myself. I begged her to teach me her recipe, and she smiled and agreed. Over the next few hours, she guided me through each step, patiently answering my questions and offering tips along the way. By the time we were finished, I had a new skill to add to my culinary repertoire.

From that day on, Stuffed Easter Ham became a staple at our family gatherings. I would proudly present the dish to my loved ones, knowing that I had learned it from a dear friend who had shared her knowledge with me. The ham became a symbol of tradition and connection, a link to the past that brought us together in celebration.

Years passed, and Mrs. Jenkins eventually moved away, leaving behind a legacy of delicious recipes and warm memories. I continued to make the Stuffed Easter Ham every year, passing down the recipe to my own children and grandchildren. It became a cherished part of our Easter tradition, a reminder of the joy and love that food can bring to a family.

As I look back on that fateful day when Mrs. Jenkins first shared her recipe with me, I am filled with gratitude for the gift she gave me. Not just the recipe itself, but the knowledge that food has the power to connect us, to bring us closer together in times of celebration and joy. And so, as I prepare to make the Stuffed Easter Ham once again this year, I will do so with a heart full of love and a spirit of gratitude for the lessons learned from a dear friend.