Maple Baked Ham

Maple Baked Ham

  • Preparation 20 min
  • Cooking 3 h 45 min
  • Makes 8 to 10 servings
  • Freezes Yes
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Ingredients

Preparation

Note from Ricardo

Freezes well.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

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Comments

  • Randy G.
    Pourquoi l'application n'a pas les valeurs nutritives?
  • Jessie B.
    Très bon résultat. Merci!
  • Andrea K.
    Wonderful! Would any changes need to be made to use a bone in ham vs a pork shoulder?
  • Joanne E. L.
    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.
  • Marie Anne S.
    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.
  • ANNE-MARIE L.
    Totally delicious - your company will be impressed!
  • Ed H.
    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.
  • Theresa L.
    i'd like to have more info on hopw to caramelize the maple syrup.
  • Monique B.
    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.
  • Lisa Y.
    Delicious! Could not reduce the sauce to a thicker consistency though.

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