Stuffed Easter 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. Here is a favorite recipe from my own family. It is normally seen on our table at Easter time.


  • 1 (6-7 pound) 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
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of filé (optional)
  • salt and cracked black pepper to taste
  • 6 Bartlett pears, halved

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 fig preserves 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


  • 1 cup cane syrup
  • 1 cup Creole mustard
  • 1/2 cup brown sugar
  • 1 tbsp cracked black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground filé or sassafras leaves

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

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