1 cup maple syrup (pure is best)
¾ cup firmly packed brown sugar
8-10 pound fully cooked smoked ham*
Place the maple syrup and brown sugar in a small mixing bowl, and stir until most of the sugar has dissolved. Set aside. Place the ham in a roasting pan, meat side down. Set it on the bottom shelf of a preheated 325 oven. Bake uncovered for 2½ to 3 hours, or until the internal temperature reaches 130 degrees on a meat thermometer. Remove the ham from the oven and allow it to cool 5 minutes. Then, using a very sharp knife, cut the rind from the ham, being careful not to cut away the fat. Cut crisscross diagonal slashes into the fat (but not into the meat) every ¾ inch. Spoon half the glaze over the top and sides of the ham. Increase the oven heat to 450 degrees, return the ham to the oven, and bake 10 minutes. Remove from the oven, spoon on the remaining glaze, and return to the oven for another 10 minutes. Let the ham rest for 20 minutes before slicing and serving. Enjoy as is or with a little Dijon mustard. Yield: about 20 servings.