Ham with Pear Glaze

Remove rind from ham. Preheat oven to 350F. Place ham on rack in large roasting pan. Make 1/2 inch deep crisscross cuts in fat atop ham. Heat half of pear puree in heavy small saucepan. Brush some generously over ham. Bake ham until thermometer inserted in thickest past without touching bone registers 140F, basting occasionally with pear puree, about 2 hours. Remove from oven and baste again. Let stand 20 minutes. Transfer ham to platter. Pass remaining pear puree separately. Triple Pear Puree 6 pounds Anjou pears (each cut in 1/8ths), peeled, cored 1/2 cup water 2/3 cup pear vinegar 2/3 cup sugar 2/3 cup poire William or pear brandy Simmer pears and water in heavy large saucepan until pears are very soft, stirring occasionally, about 40 minutes. Puree mixture in blender in batches until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer until reduced by 1/3 and thickened to consistency of applesauce, stirring frequently, about 40 minutes. Mix in poire William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple Pear Puree at room temperature.