Vermont style sweet and sour? Just kidding.
What type ham, country salt cured, dry smoked or the usual sugar cured?
We have always used dark brown sugar, ground cloves and dry mustard in the fat (whole cloves studded as well). The maple would be a good substitute for the sugar.
Good salt-cured ham must be imported here (Canada west); only the sugar-cures (or Italian varieties at Italian markets) are available here over the counter.