Peel and core the pears and remove their stems; then, cut them in half. Bring 375ml water to a boil with two-thirds of the sugar, lemon juice, lemon zest, cinnamon and clove. Reduce the heat and poach the pears for 5 minutes. Remove them with a slotted spoon, drain, and set aside.
Preheat the oven to 180 C / Gas 4.
Cream the butter with the remaining sugar until light. Separate the eggs and add the egg yolks to the butter. Add the flour, baking powder, milk and salt.
Beat the egg whites with salt until they stand in stiff peaks and fold them into the mixture.
Line the bottom and the sides of a baking dish with the ham. Place the pears cut side down in the dish in a single layer and pour the mixture over them. Bake for 30 to 35 minutes, or until golden and a knife comes out clean.
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