Maple syrup from Canada will perennially be the star of our Sunday breakfast feast, but the incomparable sweetness and aroma of this versatile ingredient will enhance dishes and recipes far beyond the morning. With rich characteristics of caramel, berries, and wood, Maple from Canada products pair beautifully with the salty, umami characteristics of savoury dishes, including our recipe for ncluding our Vanilla-Maple Ham.
You can swap out your regular sugars or sweeteners for maple products in so many ways. Maple butter is a velvety smooth spread that can be stirred into sauces or whisked into vinaigrettes for a subtle touch of sweetness. For the chef or cook who wants to impress, maple flakes, made of dehydrated maple, are the perfect garnish for roasted meats, sophisticated desserts or rimming your cocktail glasses. It’s time to think beyond the ‘waffle-barrier’ and get creative with other products like maple water, hard maple sugar, maple spirits and more.
How to choose the right maple syrup
There are four classifications of maple syrup that are based on the colour and authenticity of its maple flavour. So when it comes to selecting which one for your dish, consider their flavour profiles.
1. Golden maple syrup
Lightest in colour and with a delicate flavour, golden maple syrup comes from sap harvested at the beginning of the sugaring season. This easy recipe for Maple Lime Chicken Nachos takes advantage of the mild, sweet flavour of Golden maple syrup to balance the zesty lime.
2. Amber maple syrup
With a slightly deeper colour and richer taste, Amber syrup is rich in flavour but elegant enough to pair with white fish. It’s ideal in this recipe for Maple-Poached Halibut with Maple-Crisped Skin.
3. Dark maple syrup
With its caramelized, pronounced maple flavour, dark maple syrup is perfect for baking. In Grandma’s Maple-Apple Upside-Down Cake, the robust taste of dark maple syrup will complement the bold flavour of apples.
4. Very dark maple syrup
Created from the sap gathered at the end of sugaring season, very dark maple syrup has a strong taste and flavour. It’s the perfect ingredient for this wonderfly-puckering Authentic Québec-Style Vinaigrette with dried herbs and sumac.
Recipe for Maple-Vanilla Roast Ham
Maple-Vanilla Roast Ham
- Half bone-in ham about 10 lbs/ 4.5-kg
- 2 cups maple syrup
- 1 cup orange juice
- Freshly ground black pepper
- 3 vanilla pods
- ½ cup maple sugar
- Place ham in extra-large pot and cover with water. Bring to a boil over medium heat; reduce heat and simmer for 1 ½ hours.
- Preheat oven to 350°F. Drain ham, then pat dry. Transfer to a roasting pan, fat-side up.
- Using a paring knife, cut vanilla in half lengthwise and scrape the seeds. In bowl, whisk together vanilla seeds, maple syrup, orange juice, and pepper.
- Using a knife, cut diamond-shaped notches about 1/4-inch deep into surface of the fat.
- Insert vanilla pieces into diamonds, then brush with some of the maple mixture. Roast for 1 1/2 hours, basting often with the cooking liquid.
- A few minutes before removing from the oven, sprinkle ham with maple sugar and roast until caramelized.
- To serve, transfer ham to a platter. Strain the juices from the roasting pan and serve with ham.
For more recipes and product information go to maplefromcanada.ca