- 8-10 lb Harmons honey spiral ham bone-in
- 3/4 cup water
- 1/2 cup butter unsalted
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 2 Tbs Dijon mustard whole grain
- 1/2 tsp cinnamon ground
- 1/4 tsp cloves ground
- 1/4 tsp nutmeg ground
- 4 cloves garlic minced
- 8 whole pears peeled
Preheat oven to 325° Unwrap ham from packaging and place in a large baking dish. Pour water into the bottom of the dish. Cover ham and baking dish tightly with foil, and bake in pre-heated oven for 60-90 minutes, until ham is warmed through (100-110° when a thermometer is inserted into the thickest part). When the ham is nearly warmed through, start the glaze. In a medium sauce pan over medium heat, melt butter. Continue to cook butter, stirring frequently, until butter starts to become a golden-brown color and smells nutty, about 1-2 minutes. Add brown sugar, maple syrup, Dijon mustard, cinnamon, cloves, nutmeg, and garlic, stirring to combine. Bring to a gentle boil and cook for 2-3 minutes until thickened slightly and fragrant.
Once the ham reaches 100-110° as above, remove from the oven. Increase oven temperature to 400° Arrange peeled pears in the baking dish around the ham. Brush half of the glaze mixture over the ham and pears. Place in the oven and bake for 10 minutes, uncovered. Remove from the oven and brush the remaining glaze over the ham and pears. Baste with accumulated juices in the bottom of the pan. Return to the oven and bake another 10 minutes. Remove from the oven and baste with accumulated juice in the bottom of the pan. Return to the oven and bake another 5-10 minutes, until ham reaches at least 140°, glaze is thick and beginning to caramelize, and pears are tender. Remove from the oven. Baste with accumulated juices in the bottom of the pan. Let sit for approximately 15 minutes. Cut pears into desired portions, then serve with ham slices.
Thank you to Melissa Wright at @thewrightfamilytable for the recipe