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This March 10, 2014 photo shows glazed sweet potato stuffed ham in Concord, N.H. (AP Photo/Matthew Mead)
We stuff Turkey Day birds, so why not Easter hams?
First Published Apr 16 2014 01:01 am • Last Updated Apr 16 2014 01:01 am

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.

At a glance

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.

Start to finish » 3 hours (20 minutes active)

Servings » 16

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; 1860 mg sodium.

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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.




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