1 hickory smoked ham,
spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
Spiced Glaze (Recipe follows)
4 tart green apples
4 pears
Preheat the oven to 350*F
(175*C).
Place ham on a wire rack
in a shallow baking pan. 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.
Makes 10 to 12 servings.
Spiced Glaze
1 cup firmly packed light
brown sugar
1 cup sugar cane syrup (see Cook's Note)
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 water
Combine the sugar, cane
syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon
in a medium-size bowl and mix well. In another bowl, dissolve
the mustard in the water, then add to the spice mixture. Blend
well.
Use immediately or store
in an airtight container in the refrigerator until ready to use.
Will keep for 2 weeks.
Makes 2 1/2 cups.
Cook's Note: If unavailabe,
bring 1 cup sugar and 1/3 cup water to boil and cook for 2 minutes.
Allow to cool thoroughly before using.
