Betty demonstrates how to make Sliced Country Ham with Pear Honey. This is a great combination for your Easter table.
|Country ham||1 (boneless, cooked)|
|Finely chopped pears||4 Cup (64 tbs) , peeled (cored)|
|Crushed pineapple||8 Ounce , undrained|
|Sugar||2 Cup (32 tbs) (You may increase or decrease the amount of sugar, as desired.)|
|Light rum||1/2 Cup (8 tbs) (optional you may substitute 2 teaspoons rum flavoring in place of the rum.)|
In a medium-sized pot, place chopped pears, undrained crushed pineapple, sugar, cin-namon, and rum.
Cook over medium to high heat, stirring constantly until mixture comes to a boil.
Reduce heat and cook on low for 2 to 4 hours, stirring occasionally. (I cooked mine 3 hours. The longer you cook the pear honey, the thicker and darker-colored it will be.)
While the pear honey is cooking, prepare ham for serving.
Since the ham is precooked, just remove the outer plastic and slice, as desired, and place on a nice serving platter.
You may heat the ham, but it is not necessary, because it is deli-cious served at room temperature.
When the pear honey is done, transfer it to a serv-ing dish and serve it alongside the sliced ham.
The pear honey may be served warm or chilled. This is a fantastic entrée for a holiday meal!
Serving size Complete recipe
Calories 2481Calories from Fat 54
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 1 g5%
Trans Fat 0 g
Sodium 91 mg3.79%
Total Carbohydrates 525 g175%
Dietary Fiber 20 g80%
Sugars 487 g
Protein 36 g72%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet