Hasselback Ham with Pears and Persimmons and Maple Dijon Glaze

on
Monday, December 4, 2017


One thing that I find difficult to recreate during the holidays is ham.  Thanksgiving in my home as a child was a giant turkey, and Christmas always meant ham.  Turkey is easy to make vegan -- that and chicken have been done to death.  Tofurky just came out with a new ham substitute and I gave it a shot.  I decided to do ham a different way.  Traditionally in the 1920s, ham was made with pineapple, and that's how my mom made it.  I decided to do something a little different and make a hasselback ham and stuff it with pears and persimmons.  The pears I had already known I wanted to use, and when I was in the market they had beautiful persimmons and I got them not knowing what I was going to do with them.  It turned out I found a spot for them! A glaze is always important with ham, and I did a twist on the maple glaze I used for the chickpea meatloaf from a few posts ago.


The glaze is DELICIOUS.  The flavors work perfectly together and it's the perfect compliment to the flavor of the ham.  Those 1920s hams are honey baked and studded with cloves, so I added the cloves to my version as well.  It became a mashup of 1920s and 1940s ham recipes and I am thrilled with the results.

I served it with Potatoes and Broccoli Au Gratin, which I will be posting later.  It was another retro meal made vegan that was such a success.

Ingredients:
1 Tofurky Holiday Ham Roast
2 persimmons, sliced
1 large pear, sliced
whole cloves

For the glaze:
2 tbsp dijon mustard
1/2 cup maple syrup
splash of liquid aminos
even smaller splash of liquid smoke

Preheat oven to 350

Remove the outer wrapping from the ham and slice the ham horizontally, making sure not to slice all the way through to the bottom.  Slide the slices of persimmon and pear in between ham slices.  Put the ham in a 9" roasting pan and surround with the leftover slices of pear and persimmon.  Stud the ham along the slices with the whole cloves (see photos).  Pop in the oven for about 45 minutes.


In a small bowl, whisk together the ingredients for the glaze. Set aside.

Take ham from the oven and pour glaze evenly over the top. Put back in to roast for another 30 minutes. 

Slice the ham the rest of the way through and serve with persimmon and pear slices, with drippings from the pan.


Et voila! Happy Holidays everyone.

xo
Sara


Be First to Post Comment !
Post a Comment