Cajun Easter Ham Recipe

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 sauté pan melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Add yams, pears, raisins and figs and continue to sauté until mixture is well blended and resembles a chutney or stuffing. Season with a pinch of cinnamon, nutmeg and filé. 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.