Maple and vanilla ham

Preparation: 15 min
Cooking time: 1 h 45
Servings: 6


  • 10 lb (4.5 kg) bone-in ham
  • 2 c maple syrup
  • 1 c orange juice
  • Freshly-ground pepper, to taste
  • 3 vanilla pods, cut open, scraped of seeds and cut to various lengths, for a total of 12-15 pieces (reserve the seeds)
  • ½ c maple sugar


Place the ham in a large saucepan and cover with water. Bring to a boil over medium heat, then lower the heat and let simmer for 1 ½ hours. Preheat the oven to 350°F (180°C). Drain the ham and dry well. Place in a large roasting pan, fatty side up. In a bowl, mix the maple syrup, orange juice, pepper, and vanilla seeds (reserve the pods to prick the meat). Set aside this orange glaze. With a knife, cut narrow slits through the fat and ham. Slide the deseeded vanilla pods into the flesh. Pour the orange glaze over the meat and bake for 1 ½ hours, basting often throughout cooking. A few minutes before removing from the oven, sprinkle the ham with the maple sugar, and let caramelize.

Keep the cooking juices and filter through a medium sieve, then serve with the ham