- Smithfield ATF Quarter Ham
- 4 Bosc pears 4
- 1 cup Water1 cup
- 1/2 cup Brandy1/2 cup
- 1 cup Sugar1 cup
- 1 teaspoon Vanilla extract1 teaspoon
- 1/4 teaspoon Ginger1/4 teaspoon
- 1 stick Cinnamon1 stick
- 12 Whole cloves12
Remove ham from fridge and let sit out to reach room temperature. This will help ensure it cooks evenly throughout.
Peel pears, leaving stem intact. Core the bottom to get the seeds out or cut in half and remove seeds from each side. Set aside three of the pears. The fourth pear should have the stem removed and cut into roughly four pieces. Place pear, water, brandy, sugar, vanilla, and ginger in a blender and pulse until pear is lightly chunky.
In large saucepan combine pear and brandy mixture, adding the cinnamon stick. Bring to boil for one minute, then turn low to simmer. Stir mixture, put remaining 3 pears in pan and cover. Turn heat up slightly and let simmer for 20 minutes. Pears should feel slightly soft but not mushy. If too firm, cook a little longer.
Remove pears from syrup with slotted spoon and set aside in a bowl. Put leftover liquid into a large cut to use as a glaze for the ham.
Preheat air fryer to 300 degrees. Place a long sheet of foil in the basket of the air fryer (enough to cover the ham completely). Place ham into the center of the basket. Stick in whole cloves randomly between slices. Pour half of the glaze over, covering all sides. Pull up sides of foil and seal the top.
Place basket into the preheated air fryer for 15 minutes, ensuring the foil does not touch the heating elements.
After 15 minutes, take the ham out, fold down the foil, and add the rest of the glaze. Seal the foil top again and cook 25 minutes or until ham reaches 140°F. Take the ham back out. Pull the aluminum foil down, keeping sides up high enough that the glaze doesn’t leak out. Place the basket back into air fryer for 5 minutes or until ham is brown and internal temperature is 145 degrees.
Take ham out of foil packet and place on a serving dish with poached pears set around it. Ready to serve.