Sugar Baked Ham With Spiced Apples And Pears

Ingredients

• 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
• Spiced Glaze
• 1 1/2 pounds (about 4 ) Granny Smith apples
• 1 1/2 pounds (about 4) Bartlett pears

Directions

Preheat the oven to 350 F. Line a shallow baking pan with parchment or waxed paper. Tie the ham using kitchen twine at two-inch intervals horizontally and vertically to keep it together. Place on a wire rack in the baking pan. Brush the entire ham with the glaze, coating it evenly.
Wash, core and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks.
Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

Spiced Glaze
1 cup firmly packed light brown sugar
1 cup Steen's 100% pure cane syrup
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon dried cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water

Combine the sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, all-spice, and cinnamon in a medium-size bowl and mix well. In another bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well.

Use immediately or store in an airtight container in the refrigerator until ready to use. Will keep for 2 weeks. Makes 2 1/2 cups

Submitted 6/13/05.
Source: Emeril Lagasse
Submitted By: Marlen
matchlessm@aol.com
Sugar Baked Ham With Spiced Apples And Pears