Ingredients  4 Moreton Bay bugs  3 garlic cloves  240 g soft salted butter  45 ml pure maple syrup (preferably amber)  45 g finely chopped flat-leaf parsley  To Garnish  4 lemon wedges  Pinch of sea salt  Method  Preheat oven to 220°C.  Mash garlic to a paste, then stir together with maple syrup, soft butter, and parsley.  Boil the Moreton Bay bugs in salted water and cook for 5 minutes.  Transfer with tongs to a plate and place in ice-cold water.  Split the bay bugs lengthwise and discard innards.  Spread roughly 15 g of maple garlic butter on top of each bug, then cook in the oven for 7 minutes.  Serve immediately and enjoy. 

Ingredients  5 kg ham on the bone  120 ml pure maple syrup (preferably dark)  10 g ground ginger  10 g dried tarragon  5 g ground cinnamon  5 g ground fennel seeds  2.5 g ground black pepper  2.5 g chili powder  5 g garlic powder  2.5 g salt  Method  Preheat oven to 220°C. Cut off any tough skin from the ham and score the fat in a crosshatch pattern.  Put the ham in a large roasting pan, loosely cover with foil, and place in the oven. After 15 minutes, turn the temperature down to 175°C.  While the ham is baking, make the glaze.  In a pan, mix dark maple syrup, ginger, tarragon, cinnamon, fennel, pepper, chili powder, garlic powder, and salt.  Reduce glaze on low heat for 10 minutes.  Remove ham from the oven, discard the foil, and brush generously with the glaze. Return the ham to the oven uncovered for a further 20-30 minutes.  Remove ham from the oven and continue basting periodically until the glaze is golden brown and the internal temperature of the ham reaches 65°C.  Allow to rest for 10 minutes.