Recipe courtesy of Walmart

Glazed Spiral Ham with Spice Roasted Pears

Chef Roble and Raheem Devaughn create a delicious 'remixed' holiday ham.
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  • Total: 2 hr 45 min
  • Prep: 20 min
  • Cook: 2 hr 25 min
  • Yield: 10 servings
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1 Spiral Ham, about 10 pounds

6 pears, semi firm, washed, cut in half, cored (To avoid fruit from turning brown, cut just before taking the ham out to glaze)

For the Glaze:

2 cups pear juice (not from canned pears)

1/2 cup honey

1 tablespoon Dijon mustard

1/4 cup apple cider vinegar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

2 tablespoons unsalted butter


  1. Take out the ham from the refrigerator. Remove all packaging and allow to sit at room temperature for at least a half an hour. Preheat the oven to 325°F. Place two long piece of foil in a roasting pan in a crisscross pattern. Lay ham, cut side down in the middle of the foil and wrap. If needed, add more foil to fully cover the ham. Heat the ham covered for one and a half hours to two hours or until an internal thermometer reads 140°F. In a small pot, add all ingredients for the glaze over medium heat. Allow to simmer, whisking often to avoid sticking. Reduced until it turns into a consistency similar to maple syrup. After the ham comes up to temperature, remove the ham from the oven and increase heat to 400°F. Fold back the foil, brush the glaze all over the ham, add pears around the base of the ham and drizzle with a little glaze. When the oven reaches temperature, return the ham uncovered. After 15 minutes, add another coat of glaze and cook for another 15-25 minutes. The ham should look glossy and caramelized.