Easter, Passover, Lenten Favorites >
| Glazed Ham with Rose Pears
one 5 pound boneless fully cooked smoked ham
3/4 cup of Rose Pear marinade
3/4 cup of packed dark brown sugar
Rose Pears
watercress
Preheat oven to 325ºF. Place ham on a rack in a shallow foil line roasting pan. Heat ham according to directions on label. Meanwhile in small saucepan heat Rose Pear marinade and brown sugar, bring to boiling, boil uncovered 5 minutes until syrupy.
One half hour before ham is done, turn up oven heat to 425ºF. Pour off drippings from pan, score ham fat diamond fashion.
Spoon Rose pear glaze over ham. Bake 30 minutes longer, basting with glaze 2 or 3 times.
To serve, place on large serving platter and surround ham with several Rose Pears. Garnish with watercress. Serve any remaining Rose Pears in separate bowl. Makes 10 - 12 servings
Rose Pears
two cans (29 ounce size) Bartlett pear halves
3/4 cup of rose wine or cranberry juice
2 tablespoons of lemon juice
1/2 teaspoon of mixed pickling spices
5 whole cloves
a few drops of red food coloring
Drain 1 can of pears, reserve syrup. Drain second can of pears, discarding syrup. In a 1 quart saucepan combine the reserved pear syrup, rose wine or cranberry juice, lemon juice, pickling spices, cloves and food coloring.
Heat to boiling, boil, uncovered, 3 minutes.
Arrange drained pear halves in a shallow glass baking dish. Strain spiced rose Pear marinade over pears, cover with plastic film. Refrigerate overnight. Stir occasionally so pears color evenly. Pour off 3/4 cup of marinade from pears to use in glaze for ham. Serve remaining Rose Pears as an accompaniment for Glazed Ham or other meats. Makes about 16 Rose Pear Halves |
 |
|
|
Basic-Recipes.com
| 
|