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Sugarcane Baked Ham With Spiced Apples And
Pears
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2 Sugarcane swizzle sticks; each cut into about 3 inch pieces
Hickory smoked ham; spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
Cup Firmly packed light brown sugar
Cup Steen's 100 percent Pure Cane Syrup
/2 Cup Dark molasses
/2 Cup Dark corn syrup
/8 Teaspoon Freshly grated nutmeg
/4 Teaspoon Ground cloves
/8 Teaspoon Ground allspice
/2 Teaspoon Ground cinnamon
Teaspoon Dry mustard
/4 Cup Water
−1/2 Pound Granny Smith apples; (about 4)
−1/2 Pound Bartlett pears; (about 4)
Dozen medium buttermilk biscuits
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, at two inch intervals
horizontally and vertically to keep it together. 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. Yields: 2 1/2 cups
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.
Yield: 10 to 12 servings
Sugarcane Baked Ham With Spiced Apples And Pears
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