->Ham Pear Glaze <-

14 pound ham

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

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

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

generously over ham. Bake ham until thermometer inserted in thickest

past without touching bone registers 140F, basting occasionally

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

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

puree separately.

Triple Pear Puree

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

1/2 cup water

2/3 cup pear vinegar

2/3 cup sugar

2/3 cup poire William or pear brandy

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

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

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

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

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

2 days ahead and refrigerated.

Triple Pear Puree at room temperature.