We stuff Turkey Day birds, so why not Easter hams?
Published: Wednesday, April 16, 2014 at 6:01 a.m.
Last Modified: Tuesday, April 15, 2014 at 7:55 p.m.
At Thanksgiving, we stuff turkeys. At Easter we stuff...? Hams!
It's not a crazy as it sounds. And it's much easier than you think. We created a delicious and beautiful baked ham that is stuffed with layer upon layer of sweet potato slices.
The trick is to use a spiral-cut ham. All those slices are the perfect place to insert a bit of flavor and color to your ham. Simply start at one slice, use your fingers to gently peel apart the layers, then insert thin slices of sweet potato.
And if sweet potatoes aren't your thing, the same approach would work with butternut squash or Yukon Gold potatoes. Just be certain to slice the vegetables as thinly as possible. A mandoline is your best bet.
GLAZED SWEET POTATO-STUFFED HAM
2 large sweet potatoes, peeled
7- to 9-pound spiral-cut ham
10-ounce jar apricot preserves
1 teaspoon ground black pepper
Heat the oven to 350 F.
Using a mandoline, slice the sweet potatoes very thinly. Place the ham, cut side down, in a roasting pan.
Carefully separating the layers of the ham, insert slices of sweet potato into each layer. Repeat this until every layer of the ham has been filled.
In a small bowl, stir together the apricot preserves and the black pepper, then spread the mixture all over the surface of the ham. Bake for 2 to 3 hours, or until the ham is heated to 160 F at the center and the potatoes are tender. Allow the ham to rest for 15 minutes before slicing.
Makes 16 servings.
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