Honeyed Ham With Pears And Cranberries Food

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-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.

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.

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.

LAYERED PEAR, FETA, CRANBERRY, SALAD WITH A BALSAMIC DRESSING

Steps:

• Layers -- First layer, lettuce. Second layer, pears. Third layer, cranberries. Fourth layer, feta. Fifth layer, walnuts. Repeat.
• Garnish -- If you want you can garnish with a few thin slices of pears on top.
• Drizzle with the vinaigrette and enjoy!