Emeril's Sugar Baked Ham
12 sugarcane swizzle sticks, each cut into 3" pieces
1 10 lb hickory smoked ham, spiral sliced (no bone, water added and
cooked )
1 cup firmly packed brown sugar
1 cup Steen's 100% Pure Cane Syrup
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1 teaspoon dry mustard
1/4 cup water
4 granny smith apple
4 Bartlett pears
2 dozen baked buttermilk biscuits
Preheat the oven to 350�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, at two inch
intervals horizontally and vertically to keep it together. Place on
a wire rack in the baking pan. 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 to the
spice mixture. Blend well. Yields: 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. 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 the biscuits on the side.
Emeril Lagasse |