Mapled Ham Recipe -
Mapled Ham Recipe
  • READY IN 2 hr

Mapled Ham

Recipe by  

"Ham with pineapples, cloves, and a sweet maple syrup sauce - it's a holiday classic!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 45 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prick the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Press the cloves into the ham. Place the ham in a baking dish with the water.
  3. In a saucepan over low heat, melt the butter, and mix in the syrup, brown sugar, and honey until heated through. Pour 1/2 the mixture over the ham.
  4. Bake the ham 1 hour and 30 minutes in the preheated oven. Baste frequently with the remaining butter and syrup mixture.
  5. Remove the ham from heat, and drain pan drippings into a saucepan over medium heat. Cook and stir until thickened, and serve with the ham.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

I used a can of Sierra Mist instead of water, and added the juice from the can of pineapple rings, as well. It came out PERFECT. Check the photos I posted! :)

Most Helpful Critical Review
Dec 30, 2010

My ham would have turned out better if I had made slices that criss cross over the top of the ham so that while basting, the mixture from the stove would have baked within the ham more. I only forked the top, which is why it turned out bland. The skin was the only flavorful part of the ham.

Apr 17, 2006

I really liked this recipe. I only used 1 cup of water instead of 2 and I used a small roasting pan. I used half of the drippings to use for the glaze. It takes some time for the drippings to get thick so don't get discouraged it will thicken up.

Apr 16, 2006

As other reviewers have stated, the syrup mixture needs to be thickened with cornstarch, otherwise it just runs off the ham. And next time I'll reduce the water to only 1 cup. Due to the volume of water (combined with the ham juices and the syrup runoff), the ham was literally boiling in deep liquid toward the end when I went to baste it. I won't use cloves anymore since they only flavored the ham immediately surrounding each one, and they are bitter when accidently bitten into (they are small and easy to overlook). Flavor was good, would probably be much better with a thickened syrup which remains on the ham instead of running off.

Apr 11, 2004

I ended up with a good ham considering how much I drifted from the original directions. I preped up the ham as directed (pineapple and cloves) and poured half the maple syrup, brown sugar, honey and butter mixture over the ham, but ended up basting it with the pan juices which was the water and suryp mix and only basted a few times at that. Next time I will follow directions verbatum and even though I got plenty of compliments today I'm sure I'll get a lot more then.

Dec 20, 2010

I had to modify this recipe, I had no pineapple and only crushed cloves. I mixed the crushed cloves into the glaze and it worked wonderfully. That ham was a big hit! I look forward to using this recipe again.

Jun 19, 2005

This was a big Fathers Day hit at our dinner table. I really wanted to try this glaze but all I had to work with was a large bone-in half-ham. So I baked it following the package directions, then the last hour is when I added pineapple rings, cherries and cloves. It made a beautiful presentation and was just as tasty as it looked pretty. I arranged ham slices on a pretty platter, poured some of the glaze over the meat, and garnished the edges with the pineapple and cherries. Very nice.

Dec 26, 2007

I just made this for Christmas dinner and it turned out great. I love the flavor the marinade gives to the ham. I will definitely make this again. Note - use a precooked, boneless ham for this recipe.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 2293 mg
  • 92%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Colleen Criswell
3 Followers 2 Saved Recipes
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