Sugarcane Baked Ham with Spiced Apples and Pears

Total Time:
1 hr 55 min
Prep:
20 min
Inactive:
5 min
Cook:
1 hr 30 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 12 sugarcane swizzle sticks, each cut into about 3 inch pieces
  • 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
  • 1 cup firmly packed light brown sugar
  • 1 cup pure cane syrup (recommended: Steen's)
  • 1/2 cup dark molasses
  • 1/2 cup dark corn syrup
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dry mustard
  • 1/4 cup water
  • 1 1/2 pounds (about 4) Granny Smith apples
  • 1 1/2 pounds (about 4) Bartlett pears
  • 2 dozen medium buttermilk biscuits
Directions
  • Preheat the oven to 350 degrees F.

  • Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically to keep it together, like wrapping a gift. Place on a wire rack in the baking pan.

  • In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. 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. Serve the biscuits on the side.


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