Emeril's Sugarcane Baked Ham with Spiced Apples and Pears
Emeril Lagasse's Holiday Ham
This holiday, try one of Diane Sawyer's favorite recipes from Emeril Lagasse. His Sugarcane Baked Ham with Spiced Apples and Pears is a holiday meal that goes Bam!
Ingredients
Cooking Directions
Preheat the oven to 350 degrees F.
Line a shallow roasting 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 2-inch intervals horizontally and vertically to keep it together. Place on a wire rack in the roasting pan.
In a mixing bowl, combine the brown sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. (Makes about 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, or until a thermometer inserted into the ham registers 150 degrees F. 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 with the biscuits.
Yield: 10 to 12 servings
Recipe originally appeared in Emeril's Creole Christmas, by Emeril Lagasse with Marcelle Bienvenu, William Morrow Publishers, New York, 1997
