Honeyed Ham with Pears and Cranberries

1 fully cooked, smoked, bone-in-ham (about 10 pounds),
trimmed of excess fat and skin.
Whole cloves, for ham (about 45)
2 cups apples cider
1 1/2 cups honey
1 cinnamon stick
5 Bosc pears, quartered and cored.
3 cups fresh or frozen cranberries
1/2 cup packed light brown sugar
1/2 teaspoon ground ginger

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.


Recipe Submitted By June
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