Recipe

Maple and Spices Glazed Ham

Our take on the classic maple glazed spiced ham recipe. A must-have choice for bone-in ham and smoked picnic.

Preparation :

20 minutes

Cooking time :

6h to 8h

Portions :

9 to 10

Ideal pour :

Bone-in ham, smoked picnic

Ingredients

- 1 smoked picnic or bone-in ham;
- 1 cup of water;
- 1 cup of chicken or vegetable broth;
- 3 Tbsp of Dijon mustard;
- ½ cup cider vinegar;
- 1 sprig of fresh rosemary ;
- 1 tsp of Espelette pepper;
- 1 tsp Jamaica pepper;
- ½ tsp of ground cinammon;
- ½ tsp of ground clove;
- 2 star anise;
- ½ tsp of salt;
- ½ tsp of fresh ground pepper.

For the maple glaze :

- 1 cup of Maple Syrup
- 3 Tbsp of butter

Preparation step by step

*Note for préparation

Reserve the last hour of cooking for the maple glaze.

Step 1

Preheat oven to 325ºF or 160ºC.

Step 2

Take the Lévesque ham out of its packaging, remove the mesh and any other packing material that may be included. Then, cut the rind into a grid using a knife. Place in a roasting pan or a baking dish with a lid.

Step 3

In a bowl, pour the cider vinegar, mustard and spices and whisk a few moments, then add the water and the broth and pour the liquid over the picnic. Finally, add the sprig of rosemary.

Step 4

Place the lid on the dish and cook in oven during 45 min / kg or 20 min / lb. Baste regularly with the cooking juices, then turn halfway through cooking. When cooked, the internal temperature should reach 160ºF or 71ºC and the meat should come off easily with a fork. (If your dish does not have a lid, be sure to baste the picnic every 15 to 20 minutes to prevent the meat from drying out.)

Step 5

In a bowl, prepare the glaze by mixing the maple syrup and the melted butter. Generously baste the ham with the mixture 2 to 3 times during the last hour of cooking.