Instructions: Drain pineapple, reserving syrup for salad dressing and ham glaze. In a saucepan, combine 3 tablespoons reserved pineapple syrup, egg yolks, sugar, vinegar and salt. Cook, stirring, until mixture thickens. Set aside to cool. Combine marshmallows, apples, oranges and pineapple. Pour cooked dressing over fruit and mix well. Fold in whipped cream. Refrigerate several hours or overnight. Halve and core pears just before serving. Brush cut sides with lemon juice (prevents browning). Spoon salad mix into centers of pear halves. Sprinkle with slivered almonds.

* If fresh mandarin, temple oranges, or Clementines are in season, fresh slices can be substituted.

Baked Glazed Ham: Bake ham according to package directions. During last 30 minutes of baking time, remove ham from oven. Score fat and stud with whole cloves. In saucepan, combine brown sugar, mustard, pineapple juice and vinegar. Brush ham with glaze. Continue to bake for 30 minutes, brushing twice more with glaze, or until glaze has been used.

Always be sure to use ripe pears.

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