Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Bartlett Pear | 1 medium (178g) | 101 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Bell Pepper | 1 medium (119g) | 31 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (6 – 7 pound) boneless ham
- 2 whole yams
- 2 whole bartlett pears
- ¼ cup butter
- ½ cup onions, chopped
- ½ cup celery, chopped
- ¼ cup green bell pepper, chopped
- ¼ cup red bell pepper, chopped
- ¼ cup garlic, diced
- ¼ cup raisins
- ¼ cup Fig Preserves
- ½ cup pecans, chopped
- pinch of cinnamon
- pinch of nutmeg
- pinch of filé (optional)
- salt and cracked black pepper to taste
- 6 bartlett pears, halved
- =
Directions
Preheat oven to 350°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 ¾-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.