GMA Recipe: Emeril's Sugarcane Baked Ham with Spiced Apples and Pears

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Emeril's Sugarcane Baked Ham with Spiced Apples and Pears
From chef and author Emeril Lagasse
December 8, 2006

Make your holiday ham go "Bam!" This is one of Diane Sawyer's favorite holiday hams. Emeril Lagasse made it on Good Morning America.

Ingredients

12 sugarcane swizzle sticks, each cut into about 3 inch pieces

1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)

1 cup firmly packed light brown sugar

1 cup Steen's 100 percent Pure Cane Syrup

1/2 cup dark molasses

1/2 cup dark corn syrup

1/8 teaspoon freshly grated nutmeg

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 (about 4) Granny Smith apples

1 1/2 pounds (about 4) Bartlett pears

2 dozen medium buttermilk biscuits

Directions

Preheat the oven to 350° 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° 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 copyright 2006, Emeril Lagasse from "Emeril's Creole Christmas", by Emeril Lagasse with Marcelle Bienvenu, William Morrow Publishers, New York, 1997