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ROASTED HAM WITH CARAMELIZED PEARS
Ingredients
  • 10 to 15 pound whole ham, or 5 to 7 pound half of a ham
GLAZE
  • 1 cup maple syrup
  • 1/2 cup cup packed brown sugar
  • 2 teaspoons dry mustard
  • 3 tablespoons cider vinegar
  • Whole cloves
  • 1 teaspoon of finely ground pepper
CARAMELIZED PEARS
  • 7 tablespoons unsalted butter
  • 8 medium pears, such as Anjou or Bartlett, halved and cored
  • 1/2 cup packed light-brown sugar
  • 1/4 cup of maple syrup
  • Salt
Instructions
DIRECTIONS FOR HAM

  1. Boil ham for 20 minutes

  2. Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10 to 15 pound ham, allow 18 to 20 minutes per pound; for a half, 5 to 7 pound, about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F.

  3. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat on the top of the ham in a diamond pattern and stud the fat at the intersections of the diamonds with whole cloves. Cover the surface with a mix of brown sugar, maple syrup, dry mustard, cider vinegar and fresh pepper.

  4. Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with caramelized pears.

DIRECTIONS FOR CARAMELIZED PEARS

  1. In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes and add a pinch of salt.