AI-generated image
Maple-glazed ham
Jambon à l'érable: sugar-shack smoked pork ham basted with maple syrup
At the cabanes à sucre of Quebec in March and April, a smoked pork ham baked in maple syrup is the centrepiece of the long tables, carved alongside pea soup, beans and omelette. At home it is an Easter favourite in the Eastern Townships. The ham is simmered, then glazed and baked, basted again and again until it shines. Check the label: most smoked hams are already cooked and only need heating, while uncooked ones need full cooking. A common mistake is glazing too early, which burns the sugar before the ham is hot. Chef's tip: a splash of cider vinegar in the glaze balances the sweetness.
- Total time
- 150 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 6 ⅝ lb smoked bone-in pork ham
- 1 onionhalved
- 20 whole cloves
- 1 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp cider vinegar
- ½ tsp black pepper
Shop this recipe on Amazon
What you'll need
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put 6 ⅝ lb smoked bone-in pork ham, 1 onion and 2 bay leaves in a large pot, cover with cold water and bring slowly to a simmer. Simmer gently for 1¼ hours (about 25 minutes per kg). Lift out and cool for 15 minutes.
75 minStep 2: Heat the oven to 350°F (325°F fan). Cut away the rind, leaving a thin layer of fat, then score the fat in a diamond pattern and stud with 20 whole cloves.
10 minStep 3: Whisk 1 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp cider vinegar and ½ tsp black pepper together.
3 minStep 4: Set the ham in a roasting tin, pour over a third of the glaze and bake for 45 minutes, basting with more glaze and the pan juices every 15 minutes, until deep amber and sticky. The centre must reach at least 145°F on a thermometer (or 160°F if your ham was labelled uncooked).
45 minStep 5: Rest for 15 minutes before carving. Spoon the pan syrup over the slices.
15 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 34 g
- Carbs
- 18 g
- Fat
- 18 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does maple-glazed ham take?
- About 150 minutes in total: 15 minutes to prepare and 135 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of whole cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian