Emeril's Sugarcane Baked Ham with Spiced Apples and Pears

Emeril Lagasse's Holiday Ham

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

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!


  • 12 sugarcane swizzle sticks, each cut into about 3 inch pieces
  • 1 hickory smoked ham (8-10 lbs), spiral sliced, no bone, water added, cooked
  • 1 cup light brown sugar, firmly packed
  • 1 cup Steen's 100 percent Pure Cane Syrup
  • 1/2 cup dark molasses
  • 1/2 cup dark corn syrup
  • 1/8 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dry mustard
  • 1/4 cup water
  • 1 1/2 pounds Granny Smith apples (about 4)
  • 1 1/2 pound Bartlett pears (about 4)
  • 24 medium buttermilk biscuits
  • 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

    Recipe Summary

    Main Ingredients: ham, apples, pears, molasses, cloves

    Course: Dinner, Main Course

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