Spring Stuffed Pear Salads with Baked Glazed Ham

Categories: Fruit, Ain dish, Pork
Yield: 6 servings

3 Fresh; ripened USA Anjou
Pears
Lemon Juice
1 cn Crushed Pineapple; (8 oz.)
2 Egg yolks; beaten
2 tb Sugar
1 tb Vinegar
1/8 ts Salt
3 c Miniature marshmallows
1 c Chopped apple
1 cn Mandarin oranges; (11 oz.)
-drained *
1/2 c Heavy cream; whipped
Sliced Almonds

------------------------------BAKED GLAZED HAM------------------------------
3 lb Precooked ham; (3 to 4)
Whole cloves
1/4 c Brown sugar
1/2 tb Pineapple juice
1 tb Cider vinegar

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; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other
Carbohydrates

Recipe by: http://www.usapears.com/

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