Stuffed ham? You bet

The Associated PressApril 16, 2014 

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.

Stuffing ham not your thing? Here’s another idea — fiddle with the glaze this year.

We decided to ditch the orange marmalade, brown sugar, pineapple-cherry, and various clove-spiked glazing options. Instead, we took our inspiration from an Asian pantry staple — hoisin sauce. It comes ready-made by the jar, usually in the Asian food section of most any grocery store.

From there, we stirred in a few extras to jazz it up, then used it as a simple glaze. In keeping with the theme, we served the ham with a light slaw made from Napa cabbage and snow peas dressed with a light vinaigrette. While our ham was on the large size, if you don’t need one quite so big, you can always use any extra glaze as a sauce alongside the ham.

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