Ham with Pear Glaze

Most baked ham recipes lean on brown sugar and pineapple, but trading those for fragrant pear puree creates a more sophisticated holiday centerpiece, gentler in sweetness and floral in a way that pairs beautifully with the salty cured pork.

The crisscross scoring of the fat cap isn’t just decorative. Those shallow diamond-shaped cuts open up the surface so the pear glaze can seep down into the fat and meat, melting and caramelizing as the ham roasts. Skip this step and the glaze just slides off the rind.

Basting every 20 to 30 minutes is the part that builds layered flavor. Each successive coat of pear puree dries into the surface, creating a deepening lacquered crust that gets more complex with each pass.

Pulling the ham at 140°F (60°C) is exactly right for a fully cooked ham. Higher temperatures dry it out, and the 20-minute rest lets the juices redistribute for clean carving.

Pro Tips

• Use a meat thermometer, not the clock. Hams vary widely in size and bone weight
• Heat the pear puree gently before basting. Cold puree slides right off without sticking
• Reserve at least half the puree to serve alongside as a sauce. Glazed ham loves a sweet condiment
• Score only into the fat layer, not the meat. Cutting too deep dries the meat under the fat

Variations

• Add Dijon mustard, cinnamon, or a splash of bourbon to the pear puree for more complexity
• Stud the ham with whole cloves at the diamond corners for a classic look
• Swap pear for apricot, apple, or quince puree for different fruit notes