Maple-Glazed Ham

This is the recipe Rich used to make our ham again this Easter. I think I found it through Direct Recipes, but I am not sure.
—————————
 
 
Maple-Glazed Ham

Makes 8 servings

  
4 pounds boneless smoked round ham

2 quarts apple cider

1 cup raisins

1 cup maple syrup

1 teaspoon dry mustard

1/2 teaspoon ground cloves

1/2 cup water

In a deep covered pot, simmer the ham in the cider for 2 hours. If the cider does not cover the ham, add enough water to cover.

Preheat the oven to 325 degrees.

Drain the pot, reserving the cider. Remove any skin from the ham. Place the ham in a shallow baking pan and set aside.

In a large bowl, combine the remaining ingredients. Take 1/2 cup of the reserved cider and whisk into the mixture. Pour the mixture over the ham.

Bake the ham for about 45 minutes. Baste occasionally. Remove the ham from the oven, slice, and serve with caramelized cider gravy from the roasting pan.

NOTE: If the gravy is not caramelized, reduce the liquid by stirring over high heat.

——————————————————————————–

Nutrition Facts

——————————————————————————–

Makes 8 servings
Facts per Serving

——————————————————————————–

Calories: 607   Fat: 13g   Carbohydrates: 74g  
Cholesterol: 120mg   Sodium: 2211mg   Protein: 48g  
Fiber: 1g   % Cal. from Fat: 19%   % Cal. from Carbs: 49%  

——————————————————————————–

Instead of going by these numbers for my Weight Watchers points, I went by the book and selected my slices ahead of time, cut off the fat and weighed out 2 oz for my serving.
Advertisements
This entry was posted in Food and drink. Bookmark the permalink.

One Response to Maple-Glazed Ham

  1. Tanya says:

    That sounds so Yummy!!  ~Tanya

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s