Vermont Pure Maple Syrup

S

Stucue74

Guest

• Jun 21, 2004

• #1

I got a gift from a business client in the mail today---Vermont Pure Maple Syrup. Not a big syrup fan, but the bottle says it can be used as a glaze on meat. I guess it would kind of be like putting a jelly on ribs for the last hour. Anyone ever tried this?

 

Bill-Chicago

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Professor Dickweed

• Jun 21, 2004

• #2

Stucue74 said:

I got a gift from a business client in the mail today---Vermont Pure Maple Syrup. Not a big syrup fan, but the bottle says it can be used as a glaze on meat. I guess it would kind of be like putting a jelly on ribs for the last hour. Anyone ever tried this?

Click to expand...

We order their sugar free variety. Its much more runny.

I have heated up the regular to make it less "gooey" and injected it into a turkey breast before smoking.

Love maple turkey. Its pretty darn good.

 

T

tommykendall

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Aug 13, 2003

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• Jun 21, 2004

• #3

The gravlox recipe I've been tinkering with calls for it. Good stuff.

 

M

MikeG

Guest

• Jun 21, 2004

• #4

Maple Syrup glaze:
1 5 to 7 pound fully cooked bone in ham(shank or butt)
1 1/2 cups maple syrup
1 teaspoon Ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
12 to 16 whole cloves
Pineapple slices canned
Marachino cherries

Score ham
combine all ingredients except pineapple and cherries
cover ham with mixture(24 hours ahead is best)
smoke 2 to 3 hours
Using toothpicks add pineapple and cherries
smoke 1 more hour.

This is my Christmas Ham
MikeG

 

S

Stucue74

Guest

• Jun 21, 2004

• #5

MikeG said:

Maple Syrup glaze:
1 5 to 7 pound fully cooked bone in ham(shank or butt)
1 1/2 cups maple syrup
1 teaspoon Ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
12 to 16 whole cloves
Pineapple slices canned
Marachino cherries

Score ham
combine all ingredients except pineapple and cherries
cover ham with mixture(24 hours ahead is best)
smoke 2 to 3 hours
Using toothpicks add pineapple and cherries
smoke 1 more hour.

This is my Christmas Ham
MikeG

Click to expand...

Mike, that sounds pretty damn good. I'm not a big ham guy, but love it when it's smoked and nice and glazey. I'm going to try this one next Christmas.

Thanks.

 

Bill-Chicago

somebody shut me the fark up.

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Professor Dickweed

• Jun 21, 2004

• #6

Sorry, I can't wait that long.

Might try it next week

 

Bigmofo300lbs

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Pacheco...

• Jun 21, 2004

• #7

willkat98 said:

Sorry, I can't wait that long.

Might try it next week

Click to expand...

How do you think it would treat Pork Butt?

 

Bigmista

somebody shut me the fark up.

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May 24, 2004

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Long...

• Jun 21, 2004

• #8

Mofo,

I would try it on the shoulder insted of the butt. More like ham.

Mista

 

K

kellyman

Guest

• Jun 23, 2004

• #9

quote "We order their sugar free variety. Its much more runny. " end quote.

reminds me of randy quaid in "las vegas vacation".

"Man, the bread puddin' is extra runny tonight!"

 

smokeypig

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Papa Stu

• Jun 23, 2004

• #10

the last time I made fatties (about 3 weeks ago), I used maple syrup and apple cider as a glaze/basting sauce. use two parts maple to 1 part apple. reduce it over medium heat to about 2/3 the original qty. (that means heat it to boiling and watch the steam float into your kitchen. when there's about 2/3s the original amount of liquid, take it off the heat) and use part as a basting sauce. use the remainder as a glaze when they're done.

abso-farking-lutely outrageous.

'course you could just use the maple sausage, too, and save the aggrevation. but that ain't no fun, either, is it?