Served as main course. Non-vegetarian dish. Speciality: Easter Ham Recipes

1 can (1 lb.) cling Peach halves

1 can (1 lb.) Pear halves

1/2 cup dark Brown Sugar (packed)

1 Tablespoon Lemon juice

1/4 to 1/2 teaspoon dry Mustard

1 ready to eat Ham (2 1/2 - 3 lbs., about 1 1/2 inches thick)

1/2 cup slivered Almonds

Maraschino Cherries

Parsley sprigs

Drain peach and pear halves, reserving 1/2 cup peach syrup. Combine peach syrup, brown sugar, lemon juice and mustard for glaze. Broil ham 3 inches from heat 15 minutes. Turn and broil 10 minutes longer. Place drained peach and pear halves, cut sides up, around ham. Brush fruit and ham generously with glaze and broil until fruits are delicately browned. Cover ham slice with almonds and drizzle remaining glaze over ham and fruits. Broil briefly to toast almonds. Garnish with maraschino cherries and parsley.

Serves: 6-8

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