Salaison Levesque - Jambon naturellement fumé au bois d'érable

Levesque

Jambon naturellement fumé au bois d'érable

Français

Recettes

Apple and Maple Syrup Ham

Jambon Poêlé Au Vin Blanc

Ingredients
½ ham with or without the bone, approx, 2.5 kg (5 lb)
500 ml. (2 cups) apple juice
250 ml. (1 cup) maple syrup
Pepper to taste
Dijon mustard
5 ml (1 teaspoon) ginger, ground
60 ml (¼ cup) cider vinegar

In a large casserole cover the ham to mid-height with fresh water.

Add the apple juice and 125 ml (½ cup) of maple syrup, pepper and half the ginger.
Bring to a boil at medium heat then lower heat and leave to simmer 30 to 40 minutes.
Preheat the oven to 140°C (275°F)

Put the cooked ham in a roasting pan. Mix the rest of the ingredients to the maple syrup and pour on ham.
Cover the ham with Dijon mustard.
Roast in the oven 90 minutes or until meat thermometer indicates 60°C (140°F)
Baste ham frequently while cooking. Add a little water if the cooking juice tends to thicken or begins to caramelize.

Index of recipes

Jambon Poêlé Au Vin Blanc Pasta with ham and lemon Jambon Poêlé Au Vin Blanc 9 Hours Ham Jambon Poêlé Au Vin Blanc Apple and Maple Syrup Ham Jambon Poêlé Au Vin BlancSweet Pickled Pork Roast