Recipe Archives->Pork->Ham Pear Glaze

Ham with 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
William. (Can be prepared 2 days ahead and refrigerated.) Serve
Triple Pear Puree at room temperature.

Printable version: ham-pear-glaze.txt.