Easter is this weekend, and traditionally, I always cook a ham. I use a friend’s recipe, slathering the spiral sliced ham with a good maple syrup then packing it in brown sugar, wrapping it all in foil and slow roasting it until the syrup and sugar marry in complete ham happiness.
However, this year I’m trying something new, or at least, I’m trying something in addition to the old favorite. I came across this ham recipe at work one day and decided I’d try it for Easter Sunday. I’m having a big crowd over, so two hams should do the trick.
Hormel spiral-sliced ham is on sale this week at Brookshire’s, so you can plan your holiday meal to perfection.
Glazed Sweet Potato-Stuffed Ham
2 large sweet potatoes, peeled
1 (7 to 9 lb) Hormel spiral-cut ham
1 (10 oz) jar apricot preserves
1 tsp 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; 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.
Nutritional Information: Calories Per Serving: 400, Calories from Fat: 200 Fat: 23 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 110 mg, Carbohydrates: 19 g, Fiber: 1 g, Sugar: 11 g, Protein: 31 g, Sodium: 1860 mg.
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