We’ve compiled some entries from Saveur’s Best Maple Syrup recipes to show you some of our favorite ways to cook with maple, but not for dessert. Take a look below to read their recipes on Maple Glazed Carrots, Maple and Mustard Glazed Ham, and Roasted Maple Glazed Tomatoes.
Maple Glaze Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.
What You Will Need
Yield: serves 8
- 12 large carrots, peeled
- 8 tbsp. butter
- 1⁄4 cup Pure Gold maple syrup
- Fresh lemon juice
- Salt and freshly ground black pepper
- 1 tbsp. fresh thyme leaves
- Cut carrots into 2″ lengths, then halve or quarter the pieces lengthwise so
that all the carrots are in equal-size strips.
- Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and
braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
- Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2
minutes, then season to taste with salt and pepper. Add thyme and mix well.
Maple and Mustard Glazed Ham
Neither cured nor smoked, the fresh ham in this holiday dish
from chef Hugh Acheson produces a robust, juicy roast with a pure flavor that
takes well to a tangy maple-and-mustard glaze. Brining the ham prior to
roasting keeps the meat moist and succulent; the glaze can be made up to a week
in advance. Ask your butcher for the shank end of the ham leg. This recipe
first appeared in our December 2014 issue with the story Down Home In Georgia.
Yield: serves 10-12
For the Ham
- 1 cup kosher salt
- 1 tbsp. yellow mustard seeds
- 1 tsp. whole black peppercorns
- 1⁄2 tsp. coriander seeds
- 1⁄2 tsp. whole cloves
- 3 sprigs thyme
- 1 (10–12-lb.) bone-in, skin-on fresh ham
For the Glaze
- 1 cup Dijon mustard
- 1 cup Pure Gold maple syrup
- 1⁄2 cup cider vinegar
- 5 tbsp. mustard seeds
- 2 tbsp. ground coriander
- 2 tbsp. minced rosemary
- 2 tsp. crushed red chile flakes
- 4 cloves garlic, minced
- 1 bay leaf
- Brine the ham: Boil ingredients, except ham, plus 16 cups water in a large stockpot;
cook for 5 minutes. Remove from heat; let cool. Add ham to pot and cover; chill
- Make the glaze: Bring ingredients to a boil in a 1-qt. saucepan. Reduce heat to
medium; cook until thickened, about 15 minutes, and set aside.
- Bake the ham: Heat oven to 300°. Remove ham from brine and pat dry using paper
towels. Using a sharp knife, score the skin of the ham in a 1″ crosshatch
pattern; place ham in a roasting pan fitted with a rack. Bake until an
instant-read thermometer inserted into the thickest part of the ham reaches
130°, 3½–4 hours. Brush liberally with reserved glaze and increase oven to
450°. Bake until ham is browned, about 1 hour. Let rest for 20 minutes before carving.
Maple Glaze-Roasted Tomatoes
Maple syrup intensifies the sweetness of tomatoes in this recipe
for Tomate Confite au Sirop d’Érable. Serve these with toothpicks as an
appetizer or on salads, pizza, and pastas. This recipe first appeared in The Sweet Life, a
story about Quebec’s second-largest maple syrup-producing region, Bas-St-Laurent.
Yield: serves 4-6
- 16 cherry or grape tomatoes, halved
- 2 tbsp. Pure Gold maple syrup
- 2 tbsp. olive oil
- 3 sprigs fresh thyme, stemmed
- 2 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- Heat oven to 250°. Arrange tomato halves cut side up
on an aluminum foil—lined baking sheet. Whisk together syrup, oil, thyme,
garlic, and salt and pepper in a bowl and then drizzle over tomatoes. Bake
until tomatoes are half-dried and concentrated, 3–4 hours
Vermont Maple Syrup
Vermont makes the best maple syrup around and we’ve got a right to say that. If you’re looking for some good ol’ fashioned maple syrup, you’ve come to the right place. We hope you’ll pop over to our store to buy syrup, cream, vinegar, sugar, or any other maple syrup treats! Enjoy the recipes and visit saveur.com/maple-syrup-recipes/ for more.