• Sugarcane Baked Ham With Spiced Apples And Pears

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    • 12 x sugarcane swizzle sticks, each cut into
    •     about 3" pcs
    • 8 lb spiral-sliced hickory smoked ham (to 10 lbs)
    •     (no bone, water added, cooked)
    • 1 c. light brown sugar - (firmly packed)
    • 1 c. Steen's 100% Pure Cane Syrup
    • 1/2 c. dark molasses
    • 1/2 c. dark corn syrup
    • 1/8 tsp freshly-grated nutmeg
    • 1/4 tsp grnd cloves
    • 1/8 tsp grnd allspice
    • 1/2 tsp grnd cinnamon
    • 1 tsp dry mustard
    • 1/4 c. water
    • 1 1/2 lb Granny Smith apples - (abt 4)
    • 1 1/2 lb Bartlett pears - (abt 4)
    • 2 doz medium buttermilk biscuits


    1. Preheat the oven to 350 degrees. Line a shallow baking pan with parchment or possibly 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.
    2. 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 in to the spice mix. Blend well. (
    3. Yields: 2 1/2 c.)
    4. Brush the entire ham with the glaze, coating it proportionately. 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 min. Baste the ham and fruit again. Bake another 45 min.
    5. Remove the ham from the oven and let it rest for 5 min. Remove and throw away the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything hot or possibly at room temperature. Serve the biscuits on the side.
    6. This recipe yields 10 to 12 servings.

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