Best 3 Sugarcane Baked Ham With Spiced Apples And Pears Recipes

SUGARCANE BAKED HAM WITH SPICED APPLES & PEARS RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees F. 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, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan. In a mixing bowl, combine all of the glaze 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. 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.

SPICED APPLE-PEAR SAUCE

Steps:

• Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
• Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

SPICED BAKED PEARS

Steps:

• Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this.
• Combine the craisins, walnuts and orange peel. Set aside.
• In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly.
• Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce.
• Ladle the hot sauce into each pear.
• Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes.
• Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation.
• Tip: If you don't have any orange peel handy, substitute orange juice for the water.
• Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this.
• Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready.
• Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.