NZ Woman's Weekly

Seared ham bruschetta with Caramelised baby pears

Seared ham bruschetta with Caramelised baby pears
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  • Courses


I recently found these baby pears in the supermarket and just had to use them, but you can use fresh pear slices too.

Hot ham is so delicious and always tender – it releases all that intense smokiness into the sauce.

  • 40g butter
  • 1 tbsp plain oil
  • 4-6 baby pears (in a jar from the supermarket) cut in half and cores removed
  • 8 slices thickly cut ham off the bone
  • 3-4 sprigs fresh thyme
  • ½ cup maple syrup
  • ½ cup water
  • 1 tbsp wholegrain mustard

8 slices sourdough bread

1 Heat 20g of the butter in a large frying pan and sear the bread slices until golden on each side. Remove and set aside to keep warm.

2 Heat remaining butter and oil in the same pan and sear the ham slices and halved pears until coloured.

3 Add the thyme leaves, maple syrup, water and mustard and simmer for 2-3 minutes until the ham is heated through and the sauce is syrupy.

4 Serve the hot ham slices with a few pear halves over the toast and spoon over the pan juices.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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