Maple Recipes

Maple Glazed Ham
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup

Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.



Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)

Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.



Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup

Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.