- 1 10-pound ham, bone-in, skin removed
- 2 Cups pure Canadian maple syrup
- 1 Cup orange juice
- 1/2 Teaspoon freshly ground pepper
- 3 vanilla pods
- 1/2 Cup maple sugar
Place the ham in a large dutch oven; add water to cover. Bring to a boil over medium heat; cover, lower heat and simmer for 1½ hours.
Split the vanilla beans and scrape out the seeds. Cut the pods crosswise into a total of 12 to 15 pieces; set pod pieces aside.
Put the vanilla seeds into a medium bowl and then add the maple syrup, orange juice, and pepper. Stir to combine and then set the glaze aside.
Preheat the oven to 350 degrees F. Drain the ham and pat it dry before placing on a rack in a roasting pan, fatty side up.
With a knife, make diamond-shape incisions in the fat of the ham. Stud each incision with a piece of vanilla pod.
With a basting brush, cover the ham with some of the glaze and roast uncovered 1½ hours, basting every 15 minutes.
Fifteen minutes before removing from oven, sprinkle the ham with maple sugar. Return the ham to oven and roast it until the sugar caramelizes to a glossy brown.
Remove the ham from the oven and let it stand 10 minutes before carving. Collect the cooking juices, strain, and serve with the ham.