INGREDIENTS

INSTRUCTIONS

Remove rind from ham. Preheat oven to 350F. Place ham on rack in large
roasting pan. Make 1/2 inch deep crisscross cuts in fat atop ham.  Heat
half of pear puree in heavy small saucepan. Brush some  generously over
ham. Bake ham until thermometer inserted in thickest  past without
touching bone registers 140F, basting occasionally with  pear puree,
about 2 hours. Remove from oven and baste again. Let  stand 20 minutes.
Transfer ham to platter. Pass remaining pear puree  separately.  Per
serving: 964 Calories; 56g Fat (54% calories from fat); 93g  Protein;
16g Carbohydrate; 302mg Cholesterol; 6976mg Sodium  Recipe by: Terry
Pogue tpogue@idsonline.com  Posted to recipelu-digest Volume 01 Number
385 by Terry Pogue  <tpogue@idsonline.com> on Dec 19, 1997

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