Honey Pear Ham Recipes

Steps:

• Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, 30 minutes, brushing twice with remaining juice mixture., Combine brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until a thermometer reads 140°, basting occasionally with pan drippings.

Steps:

• Preheat oven to 375°F.
• Place ham, cut end down, in a large baking pan.
• Mix pear nectar and orange juice in a bowl.
• Bake ham for 15 minutes per pound basting frequently with juices.
• Mix brown sugar and honey together in a small bowl.
• Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
• Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
• The ham is placed on top of a huge metal drum covered with foil and caramelized.

Steps:

• Preheat oven to 350 degrees. Score ham all over in a diamond pattern; insert cloves into diamonds. Place the ham in a large roasting pan. Pour cider and 1 cup honey over the ham. Bake 1 hour, basting with pan juices halfway through.
• Add cinnamon and pears to pan. Bake 45 minutes, basting twice. Sprinkle cranberries over pears; bake until pears are tender and cranberries begin to burst, 30 to 40 minutes. Remove from oven. Using a slotted spoon, transfer fruit to a shallow bowl; cover with foil, and set aside.
• Ladle juices from pan into a medium saucepan. Stir in remaining 1/2 cup honey, the sugar, and ginger. Bring to a gentle boil over medium heat. Cook until mixture is syrupy and has reduced by half, about 20 minutes. Pour glaze over ham; bake 15 minutes. Remove from oven; brush ham with glaze from pan. Let rest 15 minutes. Transfer to a cutting board, and carve. Pour pan juices over pears and cranberries in bowl; serve with ham.

Steps:

• Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
• Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

Steps:

• Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.

Steps:

• Lay the ham slices out in a flat, heatproof dish. Mix together the sauce ingredients. Heat the oil in deep fryer. When oil is ready, add the pears and deep-fry briefly (for about 30 seconds). Carefully remove the pears and drain on a tempura rack or paper towels. Lay the pears on top of the ham slices. Sprinkle the rock sugar over the ham/pear mixture. Steam the ham for about 25 minutes. When the ham is nearly finished steaming, give the sauce ingredients a quick re-stir, place in a heavy bottomed pot and heat to a boil. Stir to thicken. Place the ham on a serving platter and pour the sauce over. Serve immediately.

Steps:

• In a 6 quart stainless steel kettle combine all ingredients.
• Bring to boiling, stirring occasionally.
• Simmer 40 minutes.
• Spoon into sterile jars, leaving a 1/2 inch head space.
• Wipe jar rims, adjust lids.
• Process in boiling water for 10 minutes.
• Makes 7 half pints.