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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