Ham baked and basted with
pure maple syrup.
Maple
Baked Ham
- 5 pounds ham*
3 cups pure maple syrup
4 tablespoons all-purpose flour
- Water as needed
- Bake ham according to
package directions or place ham on a rack in a shallow roasting
pan. Insert a meat thermometer into the thickest portion of the
meat. Cook approximately 15 to 24 minutes per pound or until
thermometer registers 140°F (60°C).
- Thirty minutes before
ham is done, remove from oven. Score surface. Remove half the
drippings and reserve.
- Pour maple syrup over
the ham, return ham to oven and continue baking. When ham is
done, remove from oven and pour the pan drippings into a saucepan.
Add the reserved drippings and reduce to about half.
- In a small cup whisk together
the flour with just enough water to make a loose paste (a slurry).
Add to the drippings to thicken and serve with the sliced ham.
Makes 10 servings.
*Note: Directions are for
a bone-in, fully cooked ham. Also called “ready-to-eat’”
or “heat-and-serve” ham. A “cook-before-eating”
ham must be cooked to an internal temperature of 160°F (70°C),
approximately 18 to 20 minutes per pound.
