Stuffed Easter Ham

• 1 (6 lb) boneless ham
• 14 cup red bell pepper, chopped
• 14 cup butter
• 14 cup green bell pepper, chopped
• 2 cups yams, cubed
• 14 cup garlic, diced
• 2 cups bartlett pears, cubed
• 1 pinch cinnamon
• 14 cup raisins
• 1 pinch nutmeg
• 14 cup fig preserves
• 12 cup pecans, chopped
• salt
• 12 cup onion, chopped
• cracked black pepper, to taste
• 12 cup celery, chopped
• 6 bartlett pears, halved

1. Preheat oven to 350F.
2. Poach yams and pears in hot water until tender but not overcooked.
3. In a heavy bottom saute pan, melt butter over medium high heat.
4. Add onions, celery, bell pepper and garlic.
5. Saute until veggies are wilted (approximately three to five minutes).
6. Add yams, pears, raisins and figs and continue to saute until mixture is well blended and resembles a chutney or stuffing.
7. Season wit a pinch of cinnamon, nutmeg.
8. Remove and allow to cool.
9. Slice ham horizontally across the middle, and fill the centre of ham with stuffing mixture about 3/4 inch thick.
10. Top with upper section of ham and secure in place with skewers.
11. Garnish top of ham with pear halves and glaze with Cajun glaze (Recipe #22867).
12. Bake 20 to 30 minutes.

boneless ham, red bell pepper, butter, green bell pepper, yams, garlic, bartlett pears, cinnamon, raisins, nutmeg, preserves, pecans, salt, onion, cracked black pepper, celery, bartlett

Taken from www.food.com/recipe/stuffed-easter-ham-22866 (may not work)