Ingredients Jump to Instructions ↓

  1. Ham with Pear Glaze

  2. 14 pound ham

  3. Remove rind from ham. Preheat oven to 350F. Place ham on rack in

  4. large roasting pan. Make 1/2 inch deep crisscross cuts in fat atop

  5. ham. Heat half of pear puree in heavy small saucepan. Brush some

  6. generously over ham. Bake ham until thermometer inserted in thickest

  7. past without touching bone registers 140F, basting occasionally

  8. with pear puree, about 2 hours. Remove from oven and baste again.

  9. Let stand 20 minutes. Transfer ham to platter. Pass remaining pear

  10. puree separately.

  11. Triple Pear Puree

  12. 6 pounds Anjou pears (each cut in 1/8ths), peeled, cored

  13. 1/2 cup water

  14. 2/3 cup pear vinegar

  15. 2/3 cup sugar

  16. 2/3 cup poire William or pear brandy

  17. Simmer pears and water in heavy large saucepan until pears are very

  18. soft, stirring occasionally, about 40 minutes. Puree mixture in

  19. blender in batches until smooth. Return to saucepan. Mix in vinegar

  20. and sugar. Simmer until reduced by 1/3 and thickened to consistency

  21. of applesauce, stirring frequently, about 40 minutes. Mix in poire

  22. 2 days ahead and refrigerated.

  23. Triple Pear Puree at room temperature.


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