Honeyed Ham With Pears And Cranberries Recipes

HONEY-GLAZED HAM WITH CRANBERRY RELISH

Steps:

• 1. Remove and discard glaze packet from ham or reserve for another use. Begin by preparing ham according to package directions.
• 2. Make Honey Glaze: While baking, mix honey, mustard and lemon juice in small bowl until blended. Set aside until the last 30 minutes of baking time.
• 3. Make Cranberry Relish: Combine apples and juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cranberries; simmer an additional 5 minutes, or until fruit is tender, stirring occasionally. Remove from heat; stir in marmalade and pecans. Set aside until ready to eat. Or, if made in advance, cover and refrigerate until ready to use.
• 4. Uncover ham and brush with the Honey Glaze for the last 30 minutes of the baking time.
• 5. Let stand 10 minutes. Carve and serve with Cranberry Relish.

HONEYED HAM WITH PEARS AND CRANBERRIES

Steps:

• Preheat oven to 350 degrees. Score ham all over in a diamond pattern; insert cloves into diamonds. Place the ham in a large roasting pan. Pour cider and 1 cup honey over the ham. Bake 1 hour, basting with pan juices halfway through.
• Add cinnamon and pears to pan. Bake 45 minutes, basting twice. Sprinkle cranberries over pears; bake until pears are tender and cranberries begin to burst, 30 to 40 minutes. Remove from oven. Using a slotted spoon, transfer fruit to a shallow bowl; cover with foil, and set aside.
• Ladle juices from pan into a medium saucepan. Stir in remaining 1/2 cup honey, the sugar, and ginger. Bring to a gentle boil over medium heat. Cook until mixture is syrupy and has reduced by half, about 20 minutes. Pour glaze over ham; bake 15 minutes. Remove from oven; brush ham with glaze from pan. Let rest 15 minutes. Transfer to a cutting board, and carve. Pour pan juices over pears and cranberries in bowl; serve with ham.

HONEY HAM WITH ASIAN PEARS

Steps:

• Lay the ham slices out in the rice bowl of a steamer. Sprinkle with the brown sugar. Steam for 25 minutes, adding more water as needed.
• When the ham is nearly finished cooking, combine the soy sauce, water and honey in a small saucepan and bring to a boil.
• Reduce the heat to low and keep warm.
• Add the pear slices to the steaming dish. Brush the pears and ham slices with some of the sauce. Steam for 5 more minutes.
• Pour the remainder of the sauce over and garnish with the green onion before serving.

HONEY ROASTED PEAR WITH PUMPKIN AND CRANBERRIES

Steps:

• Combine honey with the three spices; blend well.
• Lay the pear on a foil-lined baking sheet and drizzle the spiced honey overtop.
• Roast the pear in a preheated 350* oven for about 10-15 minutes or until softened and caramelized.
• Stir the roasted pear into the pumpkin; stir in brown sugar.
• Stir in the cranberries.
• Cover and keep in a 200* degree oven for 30-45 minutes until heated through (and flavours have melded).
• Stir and serve (also really tasty the next day, when the flavours have REALLY melded!).
• Enjoy!

PEAR HONEY CRANBERRY SAUCE

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

HONEY GLAZED CARROTS AND PEARS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
• Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
• Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.