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Mapled Ham
Reviews:
April 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.

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