Olive’s Maple Gammon

Another day, another glorious festive recipe by Olive magazine, featuring pure maple syrup!

This time it’s baked sweet mustard gammon, topped with a beautiful maple syrup and wholegrain mustard glaze… This delicious crowd pleaser is as tasty hot as it is cold and is the perfect option if you have many mouths to feed around the festive period.

Get the recipe on the Olive website by clicking here.

Olive magazine's baked sweet mustard gammon, topped with a beautiful maple syrup and wholegrain mustard glaze

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.