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 apple 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.