Nothing goes better together than smoked ham and maple syrup! Below is a great recipe using the two for a fantastic meal, enjoy!

Maple smoked ham

This is sure to be one of the best hams you’ve ever eaten. It’s smoky and succulent, with a hint of cloves and a sweet, crunchy coating. Serve it for Thanksgiving, Christmas, Easter, or for any gathering where you’re feeding a crowd. The leftovers are great in sandwiches, casseroles, and salads – that is, if you have any leftovers!
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Once again it’s time for another great recipe that uses pure Vermont maple syrup! This one is Maple pecan pie, and boy is it good!

Maple pecan pie

This is a real all-American recipe – sort of a North-meets-South dessert. It requires pure Vermont maple syrup, along with pecans from Georgia or some other Southern state. This scrumptious treat is sure to have you saying, “God bless the USA!” after just one bite.

This pie is a favorite at Thanksgiving, Christmas, or any time you want a special treat. You’ll find that the maple syrup and pecans are a great taste combination, as each seems to enhance the taste of the other. This is a very rich dessert, so a small slice is usually sufficient.
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Once again it’s time for another great maple syrup recipe! This one is called Maple-pineapple grilled chicken breasts, and it taste as good as it sounds.

Maple-pineapple grilled chicken breasts

Boneless chicken breasts can be awesome on the grill, but if you’re not careful, they can closely resemble chicken jerky. A marinade that contains both an acid and an oil will help ensure that the breasts turn out tender and moist. This particular marinade also adds a wonderful flavor to the chicken – sort of like a Polynesian sauce.
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Well everyone, I’ve been out in the woods a lot the past few months getting all my maple sugaring stuff put up and getting ready for the Vermont maple sugar season for 2011!

The Vermont maple sugar season starts around now, the end of Feb. to somewhere around the end of March. Each year is a little different, it depends on a lot of things.

How cold it is, the swings in temperatures between day and night, sunlight and lots more determine how long the maple sugar season last and how soon it will start.
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Once again it’s time to share another great recipe that uses my pure Vermont maple syrup! This one is not a desert but a main course of any meal, the potatoes. Hope you like it!

Maple sweet potatoes

This recipe is an improvement on the traditional sweet potato casserole that many Americans enjoy at Thanksgiving and Christmas. The main difference is the inclusion of pure Vermont maple syrup. The maple syrup adds another dimension of flavor to the concoction.
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Enjoy springtime in Vermont at the 45th Annual Vermont Maple Festival in St. Albans. This year’s festivities will be held on April 15, 16, and 17 and will feature music, great food, antiques, crafts, cooking demonstrations, a parade, a foot race, exhibits, and rides. There’ll be something for all ages.

Of course as the name implies, The Vermont maple festival celebrates the art of making pure Vermont maple syrup. Vermont is one of the top states of producing great real maple syrup.

Kids will love getting in on the face painting, riding a real pony or a carousel horse, shooting down a giant slide, and enjoying other carnival rides. Older kids and grownups can experience the excitement of thrill rides, and everyone can test their skills at the midway games.
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It’s time for another maple syrup recipe! This one is called maple spare ribs, and it taste as good as it sounds! Ribs with a maple syrup coating for taste, what could be better than that?

Maple spare ribs

The real key to great ribs is to have them tender on the inside and brown and crunchy on the outside. The best way to achieve this is to cook them at a low temperature until they’re done, and to then cook them for a short period at high heat.
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Since I sell pure Vermont maple syrup here, I thought many would like some great Vermont maple syrup recipes! You can use maple syrup on almost anything to add a great sweet maple flavor.

It can be cooked, heated, frozen or simmered. Almost everything taste better with some of that pure Vermont maple syrup on it. So, here’s the first of many Vermont maple syrup recipes you can try below.
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Well the Vermont maple sugaring season of 2010 is winding down. It’s always hard to say how well the maple sugar season will be each year. It all depends on the weather, how cold and warm it gets during the nights and days.

The 2010 season is over, but there is lots to pick up, clean up and do. It was an about average year for Vermont maple syrup production. Not a great amount but not too bad.

The actual maple syrup is very good quality, that never changes. It’s how much maple syrup you harvest that makes a great or bad year. It’s a lot of work in a short time, then it’s all over.

So try to pick up some brand new 2010 pure Vermont maple syrup soon and see how great it taste on pancakes, french toast and many other foods. Nothing beats the taste of fresh Vermont maple syrup!

The Vermont Maple Festival is a food and arts celebration featuring various events such as pancake breakfasts, maple product exhibits, craft exhibits, a specialty foods show, antique shows and markets and more. Visitors can also enjoy maple candy- making live demonstrations, carnival rides, sugarhouse tours and sap run, and numerous concessions all dedicated to Vermont maple syrup.

This festival is held on the last weekend in April. Over 50,000 people go to the Maple Festival every single year, which makes it the most popular annual event in St. Albans. The sugarhouses are opened to the public and visitors from all over the world have the opportunity to experience lots of different events as each maple sugarhouse comes with something of its own.
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