Shelburne Farms is a 1,000-acre property on Lake Champlain, near Burlington, Vermont. It was donated to a nonprofit, educational group in 1976. Since then it has become a dynamic community of people working together to preserve the natural and agricultural resources of the farm, to offer consumers locally produced foods and provide regional jobs. The following is their recipe for Maple-Glazed Country Baked Ham.
- 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 F.
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.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
607 calories; 13g total fat; 120mg cholesterol; 2211mg sodium; 74g carbohydrates; 1g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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