Sugarcane Baked Ham With Spiced Apples And Pears

Recipe Ingredients

12		Sugarcane swizzle sticks, each cut into
		About 3" pieces
8 lbs	3632g / 128oz	Spiral-sliced hickory smoked ham - (to 10 lbs)
		(no bone, water added, cooked)
1 cup	160g / 5.6oz	Light brown sugar - (firmly packed)
1 cup	328g / 11oz	Steen's 100% Pure Cane Syrup
1/2 cup	118ml	Dark molasses
1/2 cup	164g / 5.8oz	Dark corn syrup
1/8 teaspoon	0.6ml	Freshly-grated nutmeg
1/4 teaspoon	1.3ml	Ground cloves
1/8 teaspoon	0.6ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Dry mustard
1/4 cup	59ml	Water
1 1/2 lbs	681g / 24oz	Granny Smith apples - (abt 4)
1 1/2 lbs	681g / 24oz	Bartlett pears - (abt 4)
2		Medium buttermilk biscuits

Recipe Instructions

Preheat the oven to 350 degrees. 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, at two inch intervals horizontally and vertically to keep it together. Place on a wire rack in the baking pan.

In a mixing bowl, combine all of the 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. (Yields: 2 1/2 cups)

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. Serve the biscuits on the side.

This recipe yields 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1B84) - from the TV FOOD - NETWORK

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