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Maple baked ham

Maple baked ham

A family recipe that’s emblematic of our Christmas, Sugar Shack and Easter celebrations, or in fact, any time we deserve a well seasoned, caramelized, baked ham. Pay close attention to the water level in the baking dish during cooking, to make sure that the liquid – or eventual spicy/sweet gravy – doesn’t burn off.


  • 1 ham on the bone 3-4 lbs
  • 1 can of Maple ham spices
  • 2 Tbsp cider vinegar or wine
  • 2 Tbsp rum or white wine or water


  1. 1

    Heat the oven to 350 °F.

  2. 2

    Should it apply, remove the cheese cloth, the rind and any excess fat from the ham. Using a knife, make a grid on any fat remaining on the ham.

  3. 3

    Pour the ham spices into a bowl. Incorporate the vinegar and rum. Let rest for 5 minutes in order to rehydrate the spices and make a paste.

  4. 4

    Rub the paste on all surfaces of the ham. Place in a baking dish, pour ¼-inch of water into the bottom of the dish.

  5. 5

    Bake 1 ½ hours in the oven. If necessary, add water during cooking so that the liquid does not dry up or burn.

  6. 6

    Remove from the oven and let rest 15 minutes before slicing. Serve drenched in gravy.