Traverse City Record-Eagle

Food

April 3, 2014

We stuff birds, so why not hams?

ALISON LADMAN

Associated Press

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.

Glazed sweet potato-stuffed ham

Start to finish: 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 degrees.

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 degrees. at the center and the potatoes are tender. Allow the ham to rest for 15 minutes before slicing.

Nutrition information: 400 calories; 200 calories from fat (50 percent of total calories); 23 g fat (7 g saturated; 0 g trans); 110 mg cholesterol; 19 g carbs; 1 g fiber; 11 g sugar; 31 g protein; 1860 mg sodium.

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