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 350ºF. 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.
