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Specializing in small to mid-size risks, from traditional to hard to place, our Property and Casualty division can help you. Over the years we have developed the expertise to solve your client’s property risk challenges and have the niche to meet their needs.

Specializing in small to mid-size risks, from traditional to hard to place, our Property and Casualty division can help you. Over the years we have developed the expertise to solve your client’s property risk challenges and have the niche to meet their needs. Your client has specific needs when it comes to their Property and Casualty needs, and we can deliver!

The imaging service is a way for patients and do...

Here at MAXIMUM we understand the intricacies and requirements of the Professional Liability sector, which is why we have spent the time to create a Professional Solutions Insurance package that provides full service to your client’s needs. Our MAX team can not only perform a rigorous form analysis but they can tailor the appropriate insurance terms to fit what your client needs.

We specialize in Surplus Lines Business and Specialty Excess. We write Property & Casualty, Commercial Auto, Personal Lines, Professional Liability, and large Brokerage accounts. We also have admitted markets for Preferred, Personal Lines, and Property & Casualty.

..., bank records, income tax forms, medical records, and other valuable informat...

Help us fill this massive agent demand. We currently have agents searching for Dirt Haulers, Emergency Services, Healthcare Facilities, Motor Truck Cargo.... (Click through to see the whole list)

What's your company's "brand?" Whether you've had one developed professionally or simply let it happen, experts all agree that you definitely have a brand. Call it "image" or "reputation," but it's there -- and it goes far beyond advertising and marketing. At its core lies the emotional connection your products or services make in the minds of your customers or prospects: Either terrific or toxic. The question is whether your brand is enhancing or detracting from your success. A crucial attribute for any business is trust, based on an ethical approach to every relationship and transaction. Is your brand trusted? Ask your customers and prospects what your brand says to them. We'd also like to ask what our brand means to you. We want nothing less than to be your trusted advisor. Let our professionals take your concerns about protection and insurance issues off your plate, so that you can focus on building your brand into a valued enhancement to the future of your business.

Regardless of whether you are looking to make a career move or not, you should update your Career History on CompleteMarkets by using one of the nifty LinkedIn Import or Facebook Import tools we built specifically for you.

1 9 -to-10-pound bone-in fully cooked smoked ham (butt or shank half) 2 tablespoons whole cloves (optional) 1 1/2 cups glaze Directions Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound). Increase the oven temperature to 425 degrees F. Pour half of the glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes. Total Time: 3 hr 55 min Prep: 40 min Cook: 3 hr 15 min Yield:12 servings Level:Easy Ham Glazes: Apple-Maple Glaze Directions Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg. Mustard-Orange Glaze Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl. Recipe and image provided by: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-glazed-ham-recipe.html