Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pd boneless ham -- up to 6-7
     1/4  cup           chopped red bell pepper
     1/4  cup           butter
     1/4  cup           chopped green bell pepper
   2      cups          yams -- cubed
     1/4  cup           diced garlic
   2      cups          Bartlett pears -- cubed
   1      pinch         cinnamon
     1/4  cup           raisins
   1      pinch         nutmeg
     1/4  cup           fig preserves
   1      pinch         file -- (optional)
     1/2  cup           chopped pecans
                        salt to taste
     1/2  cup           chopped onions
                        cracked black pepper to taste
     1/2  cup           chopped celery
   6                    Bartlett pears -- halved

Preparation:

Preheat oven to 350F. Poach yams and pears in hot water until tender but not overcooked. In a heavy bottom Sauté pan melt butter over medium high heat. Add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add yams, pears, raisins and figs and continue to Sauté until mixture is well blended and resembles a chutney or stuffing. Season with a pinch of cinnamon, nutmeg and file. Remove and allow to cool. Slice ham horizontally across the middle and fill the center of ham with stuffing mixture about 3/4 inch thick resembling a sandwich. Top with upper section of ham and secure in place with skewers. Garnish top of ham with pear halves and glaze ham with Cajun glaze. Bake 20-30 minutes. Source: Chef John Folse