The pears in this recipe were supposed to be roasted, but my oven was busy with the magnificent glazed ham so I ended up cooking the pears on the stove top. If you were to roast it – it would be for 20 mins at 200 Deg C.
- 4 Pears cored and each half cut into thirds
- 60 g butter
- 1/4 cup brown sugar
- 2 tbsp honey
- Bag of mixed leaves or rocket
- 1/2 punnet cherry tomatoes
- shavings of Parmesan Cheese
- Handful of Crushed walnuts
- 2 Lemons
- 1/4 cup Olive Oil
- 1 tsp dijon mustard
Once pears are cut toss it in lemon juice to avoid pears turning brown. In a large saucepan melt butter, add sugar and honey. Once the sugar has melted, add pears and mix well so each pear is coated. Cook for 20-25 mins on low heat turning pears every 5 mins. The pears should be caramelised but still crunchy. Prepare vinaigrette by combining olive oil, lemon juice and dijon mustard, season to taste. On a large platter place rocket tossed in vinaigrette, cherry tomatoes and pears. Top with shaved parmesan and crushed walnuts.
I served this to some of my friends this week and I had thirteen thumbs and many second and third serves. It was accompanied by a Roasted Pear Salad (posting recipe tomorrow)..
- 7Kg cooked leg of ham
- 2 tbsp dijon mustard
- 2/3 cup firmly packed brown sugar
- 1/2 cup pineapple juice
- 1/2 cup sweet sherry
- 1/4 cup firmly packed brown sugar – extra
- 2 cloves garlic, halved lengthways
- 1/4 tsp ground clove
- handful of cloves
Cut through rind about 10cm from shank end of leg; run thumb around edge of rind just under skin to remove rind. Start pulling rind from shank end to widest edge of ham; discard rind.
Using sharp knife, make shallow cuts in one direction diagonally across fat at 3 cm intervals, then shallow- cut in opposite direction, forming diamonds. So not cut through top fat or fat will spread apart during cooking.
Preheat oven to 180 deg C/160 deg C fan forced. Place ham on a wire rack ; rub with combined mustard and sugar. Place ham on a wire rack in baking dish. Bake for 30 mins, then take out of the oven, decorate with cloves and baste with sherry glaze. Put ham back into the oven for another 15 mins and then pull out, baste with sherry glaze, and put back into the oven – repeat this process 3 times. After the final 15 mins, remove ham from oven, cover with foil and stand for 15 mins before slicing.
Sherry Glaze: Combine juice, sherry, extra sugar, garlic and ground clove in a small saucepan; stir over heat until sugar dissolves. Reduce heat, simmer uncovered, about 10 mins or until glaze reduces by half.