Spring stuffed pear salads with baked glazed ham

6 servings

Ingredients

Quantity Ingredient
3 Fresh; ripened USA Anjou
Pears
Lemon Juice
1 can Crushed Pineapple; (8 oz.)
2 Egg yolks; beaten
2 tablespoons Sugar
1 tablespoon Vinegar
⅛ teaspoon Salt
3 cups Miniature marshmallows
1 cup Chopped apple
1 can Mandarin oranges; (11 oz.) drained *
½ cup Heavy cream; whipped
Sliced Almonds
3 pounds Precooked ham; (3 to 4)
Whole cloves
¼ cup Brown sugar
½ tablespoon Pineapple juice
1 tablespoon Cider vinegar

Directions

BAKED GLAZED HAM

Drain pineapple, reserving syrup for salad dressing and ham glaze. In a saucepan, combine 3 tablespoons reserved pineapple syrup, egg yolks, sugar, vinegar and salt. Cook, stirring, until mixture thickens. Set aside to cool. Combine marshmallows, apples, oranges and pineapple. Pour cooked dressing over fruit and mix well. Fold in whipped cream. Refrigerate several hours or overnight. Halve and core pears just before serving. Brush cut sides with lemon juice (prevents browning). Spoon salad mix into centers of pear halves. Sprinkle with slivered almonds.

* If fresh mandarin, temple oranges, or Clementines are in season, fresh slices can be substituted.

Baked Glazed Ham: Bake ham according to package directions. During last 30 minutes of baking time, remove ham from oven. Score fat and stud with whole cloves. In saucepan, combine brown sugar, mustard, pineapple juice and vinegar. Brush ham with glaze. Continue to bake for 30 minutes, brushing twice more with glaze, or until glaze has been used.

Always be sure to use ripe pears.

Per serving: 225 Calories (kcal); 9g Total Fat; (35% calories from fat); 2g Protein; 36g Carbohydrate; 98mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 1½ Fat; 1 ½ Other Carbohydrates

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