Easy Recipe Finder
Recipe Feeder
Glazed Ham
1 5-lb/2.5 kg boneless fully cooked smoked ham 1
3/4 cup Rosé Pear marinade 175 mL
3/4 cup packed dark brown sugar 175 mL
Rosé pears
Watercress
Rosé Pears & Rosé Pear Marinade - prepare the day before serving
2 cans 29-oz/85-mL Bartlett pear halves 2
3/4 cup rosé wine or cranberry juice 175 mL
2 tbsp lemon juice 30 mL
1/2 tsp mixed pickling spices 3 mL
5 whole cloves 5
few drops red food coloring (optional)
Glazed Ham
Preheat oven to 325°F/160°C. Place ham on a rack in a shallow foil-lined roasting pan. Heat ham according to directions on label.
Meanwhile, in small saucepan heat Rosé Pear marinade and brown sugar, bring to boiling; boil uncovered 5 minutes, until syrupy.
One half hour before ham is done, turn up oven heat to 425°F/220°C. Pour off drippings from pan, score ham fat diamond fashion.
Spoon Rosé Pear glaze over ham. Bake 30 minutes longer, basting with glaze 2 or 3 times.
To serve, place on large serving platter and surround ham with several Rosé Pears. Garnish with watercress. Serve any remaining rosé Pears in separate bowl.
Rosé Pears & Rosé Pear Marinade - prepare the day before serving
Drain 1 can of pears, reserve syrup. Drain second can of pears, discarding syrup.
In 1-qt/1-L saucepan, combine reserved pear syrup, rosé wine or cranberry juice, lemon juice, pickling spices, cloves and red food coloring.
Heat to boiling; boil uncovered, 3 minutes.
Arrange drained pear halves in shallow glass baking dish. Strain spiced Rosé pear marinade over pears, cover with plastic film. Refrigerate overnight. Stir occasionally so pears color evenly.
Pour off 3/4 cup/175 mL marinade from pears to use in glaze for ham. Serve remaining rosé pears as an accompaniment for Glazed Ham.
1 5-lb/2.5 kg boneless fully cooked smoked ham 1
3/4 cup Rosé Pear marinade 175 mL
3/4 cup packed dark brown sugar 175 mL
Rosé pears
Watercress
Rosé Pears & Rosé Pear Marinade - prepare the day before serving
2 cans 29-oz/85-mL Bartlett pear halves 2
3/4 cup rosé wine or cranberry juice 175 mL
2 tbsp lemon juice 30 mL
1/2 tsp mixed pickling spices 3 mL
5 whole cloves 5
few drops red food coloring (optional)
Glazed Ham
Preheat oven to 325°F/160°C. Place ham on a rack in a shallow foil-lined roasting pan. Heat ham according to directions on label.
Meanwhile, in small saucepan heat Rosé Pear marinade and brown sugar, bring to boiling; boil uncovered 5 minutes, until syrupy.
One half hour before ham is done, turn up oven heat to 425°F/220°C. Pour off drippings from pan, score ham fat diamond fashion.
Spoon Rosé Pear glaze over ham. Bake 30 minutes longer, basting with glaze 2 or 3 times.
To serve, place on large serving platter and surround ham with several Rosé Pears. Garnish with watercress. Serve any remaining rosé Pears in separate bowl.
Rosé Pears & Rosé Pear Marinade - prepare the day before serving
Drain 1 can of pears, reserve syrup. Drain second can of pears, discarding syrup.
In 1-qt/1-L saucepan, combine reserved pear syrup, rosé wine or cranberry juice, lemon juice, pickling spices, cloves and red food coloring.
Heat to boiling; boil uncovered, 3 minutes.
Arrange drained pear halves in shallow glass baking dish. Strain spiced Rosé pear marinade over pears, cover with plastic film. Refrigerate overnight. Stir occasionally so pears color evenly.
Pour off 3/4 cup/175 mL marinade from pears to use in glaze for ham. Serve remaining rosé pears as an accompaniment for Glazed Ham.
