Ingredients
- 2.5 kg fully cooked bone-in ham
- 180 ml Québec maple syrup
- 60 ml apple cider vinegar
- 30 ml Dijon mustard
- 2 garlic cloves, minced
- 1 tsp ground black pepper
- 250 ml water
Method
- Heat the oven to 160 °C. Place the ham cut-side down in a roasting pan and add the water.
- Whisk maple syrup, vinegar, mustard, garlic, and pepper.
- Cover and bake about 1 hour 45 minutes, basting twice. Uncover, brush generously with glaze, and bake 15 minutes more.
- Rest 15 minutes before carving, brushing with the pan juices.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar in the traditional glaze
Conversion used: Replace 150 g brown sugar with 180 ml maple syrup; reduce the usual glaze water by about 60 ml, and roast at 160 °C instead of 175 °C so the glaze does not scorch.
Why Quebec maple syrup: Maple makes a glossy, balanced glaze with acidity and mustard, a natural fit for Québec and Canadian holiday ham. It replaces imported refined sugar with a regional ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →