Cooking Instructions for LÉVESQUE Toupie Ham

Cooking Instructions

  • Preheat the oven to 160°C (325°F);
  • Place LÉVESQUE Toupie Ham in a large pan of ovenproof dish;
  • Cook for 40 minutes, frequently drizzle with a maple glaze.

Maple Glaze

Preparation :
  • In a large saucepan, brown garlic and onion in butter over medium heat;
  • In a bowl, add beer, chicken broth, maple syrup, mustard, spices and add pepper to taste;
  • Mix thoroughly and bring to a boil;
  • Reduce by half, then pour on ham and place dish in the oven;
  • Baste ham regularly during cooking.
  • 1 tbs. butter;
  • 1 clove of garlic, finely minced;
  • 1 onion, minced;
  • 1 bottle of beer, according to your taste ;
  • 1 cup of chicken or beef broth;
  • 2/3 cup of maple syrup;
  • 3 tbs.Dijon mustard;
  • Spices and ground pepper to taste*
* Choose spices that will enhance pork’s flavor, such as cinnamon, cloves, coriander, cumin, ginger, rosemary and thyme .
9 hours cooking Ham


  • Brush the ham with Dijon mustard;
  • Add 1 tsp. each of your 7 favorite spices;
  • Place ham in a large dish and cover with water by gently pouring the water taking care not to remove the mustard.
  • Bake at 275-300°F for 8 to 9 hours,


  • Pork Leg Bone-in Ham
  • Onions to taste
  • 4 to 5 garlic cloves
  • Dijon mustard
  • Spices to taste
Apple & Maple flavoured Ham


  • Preheat the oven to 140°C (275°F).
  • Place ham in a large saucepan and half cover with water;
  • Add the apple juice, half the maple syrup, half the ginger and the pepper;
  • Bring to a boil and simmer over low heat for 30 to 40 minutes. Then transfer ham into a roasting pan;
  • In a bowl, combine the remaining maple syrup, ginger and apple cider vinegar, then pour over the ham;
  • Brush the ham with mustard;
  • Bake for 90 minutes or until the meat thermometer reads 60°C (140°F).
    Frequently baste ham during cooking. If cooking juice becomes too thick or tend to caramelize, add a little water.


  • ½ ham with or without bone, about 2.5 kg (5 lbs);
  • 2 cups apple juice;
  • 1 cup maple syrup;
  • Pepper to taste;
  • Dijon mustard;
  • 1 tbs. ground ginger;
  • ¼ cup apple cider vinegar.
Marinated Pork Roast


  • Preheat the oven to 180°C (350°F);
  • Cut potatoes in fine slices;
  • Place potatoes in a bakingdish like a gratin Dauphinois;
  • Cut the onions into thin slices and place on the potatoes. Then add a second layer of potatoes;
  • Add pepper to taste;
  • Cover with broth and place the roast on the potatoes;
  • Spread the butter over the roast. (This is what will make it brown.)
  • Bake for about 1 hour  and 15 minutes.


  • 2 pork roasts in marinade;
  • 2 kg peeled potatoes
  • 4 onions
  • 1L of broth (poultry or beef)
  • 30g butter or goose fat
  • Pepper to taste
Lemon & Ham pasta


  • Bring salted water to a boil in a saucepan and cook the pasta. Drain and set aside;
  • In a bowl, whisk the lemon juice and olive oil, set aside;
  • Place the pasta in a large dish and add the ham, olives, lemon zest, stir to mix.
  • Serve warm.
  • Add parmesan and parsley to taste. Season with salt and pepper if desired.


  • 2 packets of sliced LÉVESQUE Ham, cut into cubes or strips;
  • ¼ cup lemon juice;
  • ½ cup extra virgin olive oil;
  • ½ cup sliced black olives (optional);
  • Fresh parsley, chopped (optional);
  • Grated zest of 2 lemons;
  • 1 can (500g) spaghetti or pasta of your choice;
  • Grated Parmesan (optional);
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