Betty's Sliced Country Ham with Pear Honey -- Easter

Website & FaceBook page--Browning’s Country Ham, Dry Ridge, KY:
Betty demonstrates how to make Sliced Country Ham with Pear Honey. This is a great combination for your Easter table.
Sliced Country Ham with Pear Honey
1 cooked boneless country ham center (I used Browning’s Country Ham, which is available at .)
4 cups peeled, cored and finely chopped pears (I used Bosc pears; you may grind the pears.)
8-oz. can crushed pineapple, undrained
2 cups sugar (You may increase or decrease the amount of sugar, as desired.)
1 cinnamon stick
½ cup light rum (optional; you may substitute 2 teaspoons rum flavoring in place of the rum.)
In a medium-sized pot, place chopped pears, undrained crushed pineapple, sugar, cin-namon, and rum. Cook over medium to high heat, stirring constantly until mixture comes to a boil. Reduce heat and cook on low for 2 to 4 hours, stirring occasionally. (I cooked mine 3 hours. The longer you cook the pear honey, the thicker and darker-colored it will be.) While the pear honey is cooking, prepare ham for serving. Since the ham is precooked, just remove the outer plastic and slice, as desired, and place on a nice serving platter. You may heat the ham, but it is not necessary, because it is deli-cious served at room temperature. When the pear honey is done, transfer it to a serv-ing dish and serve it alongside the sliced ham. The pear honey may be served warm or chilled. This is a fantastic entrée for a holiday meal! Enjoy! --Betty 
Enjoy! --Betty 
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