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CATEGORY CUISINE TAG YIELD
Dairy Emlive09 1 Servings

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 c Firmly packed light brown
sugar
1 c Steen's 100 percent Pure
Cane Syrup
1/2 c Dark molasses
1/2 c Dark corn syrup
1/8 t Freshly grated nutmeg
1/4 t Ground cloves
1/8 t Ground allspice
1/2 t Ground cinnamon
1 t Dry mustard
1/4 c Water
1 1/2 lb Granny Smith apples, about
1 1/2 lb Bartlett pears, about 4
2 Dozen medium buttermilk
biscuits

INSTRUCTIONS

4
Preheat the oven to 350 degrees F. 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.  Yield: 10 to 12
servings  Recipe adapted from Emeril's Creole Christmas Cookbook, by
Emeril  Lagasse, published by William Morrow, 1997  Converted by
MC_Buster.  Per serving: 2390 Calories (kcal); 4g Total Fat; (1%
calories from  fat); 5g Protein; 621g Carbohydrate; 0mg Cholesterol;
417mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 11 1/2  Fruit; 0 Fat; 30 Other Carbohydrates  Recipe by:
EMERIL LIVE SHOW #EMIB84  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2343
Calories From Fat: 249
Total Fat: 28.2g
Cholesterol: 90.7mg
Sodium: 7005.6mg
Potassium: 3718.3mg
Carbohydrates: 477g
Fiber: 8.4g
Sugar: 173.3g
Protein: 62.1g


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