Maple Glazed Ham

Remember all of that extra sauce I had from the Maple Pudding Cake I made on Sunday? The cake was excellent, but the sauce was a bit too liquidy, and there was a lot more of it than there was to serve with the cake. Well, I couldn't let that sauce go to waste, so I used it to serve a maple-glazed ham. To do this, it is really simple, just buy a whole or half ham, pierce the skin all over, and drizzle the maple sauce over top, allowing it to go into the ham. Bake the ham as usual, and serve extra sauce over individual slices. Even with the maple glazed ham, there was still some leftover sauce, which we poured on our homemade waffles we served with the ham. Luckily, the sauce had thickened a bit compared to when it was first baked, as a result of being refrigerated. Some of the cake broke down into the sauce, so you got a few cake crumbs in with your sauce, but it wasn't very noticeable on the waffles. Since the sauce was composed of only sugar, water, maple syrup, and a spoonful of flour, it kept well in the fridge, and would probably be good for another week or two. It is very similar to using just plain maple syrup.