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Christmas: Baked Ham with Pear Sauce

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1 fully-cooked (5 to 7 lbs.) bone-in shank portion spiral-cut smoked ham
  
• 1 cup apple juice or cider
  
• 1 can (6-oz.) pineapple juice
  
• 1/4 cup Calvados or apple brandy
  
• 2 Tbsp firmly packed brown sugar
  
• 10 allspice berries
  
• 10 black peppercorns
  
• 2 bay leaves
  
• *
  
• -- Pear Sauce --
  
• 1-1/2 lbs. Bosc pears, cut into 2-inch pieces
  
• 1-1/2 lbs. Bartlett pears, cut into 1-inch pieces
  
• 1 (1-inch) piece fresh ginger
  
• 3 Tbsp sugar
  
• 2 Tbsp cider vinegar
  
• 1/2 vanilla bean, split lengthwise
  






Instructions



1. Adjust oven racks to center and lower third positions. Heat oven to 325 degrees (F). Rinse ham and pat dry with paper towels.
   
   Combine apple and pineapple juices, brandy, brown sugar, allspice, peppercorns, and bay leaves in a small bowl. Arrange two 24x8-inch strips of cheesecloth across the bottom of a broiler pan. Place ham on its side in center of pan. Pour 1 cup of juice mixture over ham; bring up sides of cheesecloth and drape over ham to cover. Pour remaining juice mixture in bottom of broiler pan.
   
   Bake ham on center rack 1-1/4 hours, until an instant-read thermometer inserted in center of ham registers 135 degrees (F). Remove cheesecloth. Increase oven temperature to broil. Baste ham with pan drippings. Broil ham 4 inches from heat source 4 to 5 minutes more, until top is golden brown.
   
   
2. Make pear sauce: Meanwhile, arrange Bosc pears on a cookie sheet. After ham bakes 15 minutes, bake pears on lower oven rack 30 minutes. Turn and bake 30 minutes more, until golden brown.
   
   
3. Combine remaining pear sauce ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 to 15 minutes, until Bartlett pears soften but still retain their shape. Remove from heat; cover and let stand 20 minutes. With a slotted spoon or tongs, remove vanilla bean; scrape seeds into pear mixture. (Discard pod.) Stir baked pears into saucepan. (Can be made ahead. Cool. Refrigerate in airtight container up to 3 days.)
   
   
4. Transfer ham to a cutting board; let stand 15 minutes. Pour pan juices into a glass measure; discard bay leaves. Let stand 5 minutes. Skim fat from top.
   
   Serve ham with pan juices and pear sauce.
   
   Makes 12 servings.