Sugarcane Baked Ham with Spiced Apples & Pears

Honey baked move over, there is a new Ham in town! This Sugarcane Baked Ham with Spiced Apples & Pears is my new go-to ham recipe for those special occasions.
Photo by Thomas H.
Adapted from foodnetwork.com

PREP TIME

25

minutes

TOTAL TIME

115

minutes

SERVINGS

10

servings

PREP TIME

25

minutes

TOTAL TIME

115

minutes

SERVINGS

10

servings

Adapted from foodnetwork.com

Ingredients

  • 12

    sugarcane swizzle sticks, each cut into about 3-inch pieces

  • 1

    hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)

  • 1

    cup light brown sugar, firmly packed

  • 1

    cup Steen’s 100 percent Pure Cane Syrup

  • 1/2

    cup dark molasses

  • 1/2

    cup dark corn syrup

  • 1/8

    teaspoon nutmeg, freshly grated

  • 1/4

    teaspoon ground cloves

  • 1/8

    teaspoon ground allspice

  • 1/2

    teaspoon ground cinnamon

  • 1

    teaspoon dry mustard

  • 1/4

    cup water

  • 1 1/2

    pounds (about 4) Granny Smith apples

  • 1 1/2

    pounds (about 4) Bartlett pears

Directions

Preheat the oven to 350 degrees F. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan. In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: