Maple Baked Ham 

Back
Maple Baked Ham 

Open in full-screen mode

Maple Baked Ham 


Preparation
20 MIN
Cooking
3 H 45 MIN
Makes
8 to 10 servings
Freezes

Ingredients

Preparation

  1. Remove the string and rind from the ham. Place the ham in a large pan or Dutch oven and cover with cold water. Bring to a boil and simmer over medium heat for 15 minutes. Remove the ham from the pan. Discard the water. Start over again. Drain. Set the ham aside on a plate.
  2. With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
  3. In the same pan or Dutch oven, bring the syrup to a boil. Simmer until it thickens and begins to caramelize. Add the remaining ingredients and bring to boil. Place the ham in the pan. Season with pepper.
  4. Cover and bake for 2 hours. Uncover and continue cooking for 1 hour, basting frequently with the cooking juices. Place the ham on a carving board and reduce the cooking juices by half.
  5. Slice the ham and serve with the maple pan juices and Roasted Brussels Sprouts with Apples
.

Note

Freezes well.

Good with...

Comments

  1. Wonderful! Would any changes need to be made to use a bone in ham vs a pork shoulder?

  2. This is is a good ham! After reading all the other comments about not being able to reduce the maple syrup, however, I decided to skip that part, and I put the ham, maple syrup, cider, and pepper directly into the oven. It turned out just fine and sped up the cooking time considerably. As Ed H. mentioned above, I also used somewhat less liquid than was called for in the recipe, and this worked very well. I will also put a few cloves in the ham the next time I make this.

  3. Apart from the saltiness, it was excellent. I did spend 20 minutes twice simmering the ham, and yet I found it a touch too salty. Maybe leftovers will taste less salty or with mash potatoes that are under salted? My sister in law made it and it was excellent, so I know what to expect.

  4. Totally delicious - your company will be impressed!

  5. Made this several times; always delicious. I agree with other commenters on reducing the maple syrup; it takes a LONG time and doesn't really caramelize, just gets slightly thicker. Also, in general I find this recipe uses about double the liquid that is needed. I recommend using HALF of all liquids; same result, less waste at the end. Last time I made this I used juice instead of cider; worked just as well and saved myself $10.

  6. i'd like to have more info on hopw to caramelize the maple syrup.

  7. Absolutely amazing. I put the slow cooker on high for 6 hours. What we didn't eat we froze and it was awesome even a few days later. Keep a lot of sauce.

  8. Delicious! Could not reduce the sauce to a thicker consistency though.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum