A traditional recipe from among the specialties of Chef Pierre Faucher of the Sucrerie de la Montagne in Rigaud, Quebec.

The size of the ham will be determined by the number of your guests, but it keeps well for up to 10 days when stored tightly-wrapped in the refrigerator.

In the old days, hams were hung in smoke houses over a maple evaporator; the flavorful vapors from the maple sap served to smoke the meat.

1. Combine all the ingredients and let sit 20 minutes;
2. place in a 180° C (350° F) oven; let simmer, basting the meat often with maple syrup;
3. cut into thick slices and serve hot.