1/2 - 4.5 kg (10 lbs.) ham, bone in
500 ml (2 cups) maple syrup
250 ml (1 cup) orange juice
Freshly ground pepper, to taste
3 vanilla pods, split, grains out, chopped into various lengths for a total of 12 to 15 pieces
125 ml (1/2 cup) maple sugar

Place ham in a large casserole dish and cover with water. Bring to a boil over medium heat, then lower heat and simmer for 1.5 hrs. Preheat oven to 180°C (350°F). Drain ham and dry well before placing in a roasting pan, with the fatty side up. In a bowl, combine maple syrup, orange juice, pepper and vanilla grains (keep the pod shell pieces to stud meat with). Set this glaze aside. Using a knife, make diamond-shape incisions in the fat of the ham. Then stud each incision with a piece of vanilla pod. Baste with some of the glaze and roast for 1.5 hrs. Baste frequently during cooking. A few minutes before removing from oven, sprinkle ham with maple sugar and allow to caramelize.

Collect the cooking juices, strain and serve with ham.