Maple Main Dishes

• Approx. 1″ ham slice
• 1/2 cup Maple Syrup

Preheat oven to 325 degrees F.

Place ham in a shallow baking dish.

Pour maple syrup over top.

Bake for 35 minutes, basting occasionally.

Try maple glazing larger hams, following package directions based on the size of the ham. Use 1/2 cup syrup for each 5 lbs. of ham.

• Approx. 1 lb. pork tenderloin
• 1 tbsp hot Pepper, chopped
• 2/3 cup Onion, chopped
• 2 tsp. Canola Oil
• 1/2 cup Ketchup
• 1/2 cup any desired Barbecue Sauce
• 1/4 cup Maple Syrup
• 1/4 cup Cider Vinegar
• 1/4 tsp. Hot Pepper Sauce
• Black pepper to taste
• 4 buns for sandwiches

Sauté hot pepper, and onion in oil until translucent.

Add garlic and cook for approx. one minute.

Add ketchup, vinegar, syrup, and barbecue sauce and simmer for ten minutes.

Preheat oven to 350 degrees F.

Brown the tenderloin on all sides, about 10 minutes.

Remove from heat and season with black pepper and red pepper sauce.

Place the tenderloin and half the sauce on double layer of aluminum foil and wrap securely.

Place in a baking dish and bake for 45 minutes.

Shred the pork and heat in saucepan with remaining sauce.

Serve on buns if desired.

• 2 pork tenderloins      
• 6 Tbsp Vermont Maple Syrup
• 2 tsp crumbled dry sage leaves
• 2 Tbsp apple cider vinegar
• 1 Tbsp butter 2 tsp Dijon mustard

(You might want to double the amounts for the glaze if you prefer more sauce on the meat or for serving alongside the pork….)

Rub tenderloins all over with dried sage, sprinkle with salt and pepper.  Melt butter in large skillet over medium-high heat until hot and bubbling. 

Add pork tenderloin and cook until browned on all sides, turning occasionally, about 6 minutes. 

Reduce heat to medium low, cover and cook until a thermometer inserted into the pork registers 150 degrees, about 10 minutes longer. 

Transfer tenderloins to a platter and cover to keep warm. 

Whisk 5 Tbsp of Maple Syrup, 4 Tbsp apple cider vinegar and Dijon mustard in a small bowl to blend.  Set aside. 

Add remaining 2 Tbsp of vinegar to skillet and bring to a boil, scraping up any browned bits. 

Reduce heat to medium-low and return tenderloins and any juices to skillet; add Maple Syrup mixture and turn tenderloins in the glaze until coated, about 2 minutes. 

Transfer pork to a cutting board and cut into ½” slices. 

Stir remaining 1 Tbsp Maple Syrup into glaze in pan. 

Season with salt and pepper to taste. 

Arrange pork slices on platter and spoon glaze from pan over meat and serve. 

• 2 lbs. fresh scallops
• 1/4 cup Maple Syrup
• 1/4 cup prepared Mustard
• 1 tsp. Lemon Juice

Arrange scallops on aluminum foil in a broiler pan.

Mix syrup, lemon juice, and mustard.

Brush half mixture over top of scallops.

Broil for five minutes.

Turn scallops over and brush with remainder of mixture.

Broil for additional five minutes.