Honeyed Ham with Pears and Cranberries

Discussion in 'Food and nutrition' started by spain522000, Jan 18, 2006.

  1. spain522000

    spain522000 Guest

    Honeyed Ham with Pears and Cranberries

    1 fully cooked, smoked, bone-in-ham (about 10 pounds),
    trimmed of excess fat and skin.
    Whole cloves, for ham (about 45)
    2 cups apples cider
    1 1/2 cups honey
    1 cinnamon stick
    5 Bosc pears, quartered and cored.
    3 cups fresh or frozen cranberries
    1/2 cup packed light brown sugar
    1/2 teaspoon ground ginger

    Preheat oven to 350 degrees. Score ham all over in a diamond
    pattern; insert cloves into diamonds. Place the ham in a large
    roasting pan. Pour cider and 1 cup honey over the ham. Bake
    1 hour, basting with pan juices halfway through.
    Add cinnamon and pears to pan. Bake 45 minutes, basting twice.
    Sprinkle cranberries over pears; bake until pears are tender
    and cranberries begin to burst, 30 to 40 minutes. Remove from
    oven. Using a slotted spoon; transfer fruit to a shallow bowl;
    cover with foil, and set aside.

    Ladle juices from pan into a medium saucepan. Stir in remaining
    1/2 cup honey, the sugar, and ginger. Bring to a gentle boil
    over medium heat. Cook until mixture is syrupy and has reduced
    by half, about 20 minutes. Pour glaze over ham; bake 15 minutes.
    Remove from oven; brush ham with glaze from pan. Let rest 15
    minutes. Transfer to a cutting board, and carve. Pour pan
    juices over pears and cranberries in bowl; serve with ham.

    Recipe Submitted By June
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