Stuffed ham is sweet choice for Easter


At Thanksgiving, we stuff turkeys. At Easter we stuff ...? Hams!

It’s not as crazy as it sounds. And it’s easy. 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. Simply start at one slice, use your fingers to gently peel apart the layers, then insert thin slices of sweet potato. The same approach would work with butternut squash or Yukon Gold potatoes.

Glazed Sweet Potato-Stuffed Ham

Time: 3 hours (20 minutes active)

Servings: 16

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. 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.

Nutrition information per serving: 400 calories; 200 calories from fat (50 percent of total calories); 23 g fat (7 g saturated; 0 g trans fats); 110 mg cholesterol; 19 g carbohydrate; 1 g fiber; 11 g sugar; 31 g protein; 1,860 mg sodium.