Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Cajun Easter Ham
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- #11828
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
7 pounds 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
1 pinch ground cinnamon
1 pinch ground nutmeg
1 pinch gumbo file powder (optional)
salt and cracked black pepper, to taste
6 Bartlett pears, halved
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
1/2 teaspoon ground gumbo file powder or sassafras leaves
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 saute 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 saute until mixture is well blended and resembles a chutney or stuffing. Season with a 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.
CAJUN GLAZE: In a stainless steel mixing bowl, combine all ingredients. Blend well and brush over ham prior to baking.
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nutrition data
694 calories, 29 grams fat, 57 grams carbohydrates, 54 grams protein per serving.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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