Sweet and spiky and wonderful, this method of baking ham is a holiday classic. Make sure you use real maple syrup if you can get it, it's worth it.
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! - 06 Dec 2007 (Review from Allrecipes USA and Canada)
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. - 17 Apr 2006 (Review from Allrecipes USA and Canada)
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. - 16 Apr 2006 (Review from Allrecipes USA and Canada)