Julie Van Rosendaal of dinnerwithjulie.com says: My sister, Anne, has made baked ham for special occasions for years - what makes hers particularly special and dramatic-looking are Bosc pears, quartered lengthwise, and cranberries she scatters around it in the baking dish. They wind up roasting in the meat juices, infusing them with saltiness and flavor. They’re wonderful served alongside. A ham is ideal for feeding large groups - we simply set it out on the buffet table with a bowl of warm biscuits, and let people serve themselves. It’s still delicious if it cools down, and kids love it as much as adults.If you don’t like your ham too salty, soak it in water in the fridge for 24 hours before you bake it; this will draw out some of the sodium.
Marmalade Honeyed Ham with Pears and Cranberries
1 5-8 lb. fully cooked ham half (shank or butt end)whole cloves (optional)
1 cup apple cider
1/2 cup honey
1/2 cup marmalade
2 Tbsp. balsamic vinegar
2 Tbsp. grainy mustard
1 cinnamon stick
4 Bosc pears, quartered and cored
1/2-1 cup dried cranberries
Preheat the oven to 350°F. Line a roasting pan with foil to avoid spending an hour scrubbing it later.
Place the ham in the roasting pan. If there is a layer of fat on top, score the surface into 1-inch diamonds by cutting slits an inch apart, running parallel to each other, and do the same thing in the opposite direction. Push a whole clove into the middle of each diamond after you score the skin, or just push them at random into the surface of the ham. Pour the cider and honey overtop and roast uncovered for 1 hour, basting with the juices halfway through. (Remember that the hams are already cooked through, so the cooking time doesn’t need to be exact.) If it browns too quickly, cover loosely with foil.
Meanwhile, combine the marmalade, balsamic vinegar and mustard in a small bowl. Add cinnamon and pears to pan. Bake 45 minutes, basting twice.
Brush the ham all over with the glaze, sprinkle the cranberries over the pears and continue roasting for another hour, basting once or twice. Remove it from the oven (it should register 130ËšF on a meat thermometer) and let it stand for 15 minutes before transferring to a cutting board to carve. Pour pan juices over pears and cranberries in bowl; serve with ham.
Serves 10-12.
See Also:
-Delicious Holiday Gifts for Teachers
-Great Gift Ideas: Cookbooks for all Cooks!
-50 Best Holiday Cookie Recipes
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