Cider and Maple Lacquered Easter Ham
The ultimate Easter ham has arrived! 🍖🍎
Forget the classic pineapple ham. This year, we’re going “Sagueneéen” with a maple syrup and Joli Rouge cider lacquer.
The secret? Slow cooking and constant basting to get that sticky, sweet crust everyone loves. The cider adds a hint of acidity that balances the fat of the ham to perfection.
30 min | Cooking time: 4 h 30 | Portions: 10-12
Ingredients
-
Smoked ham (shoulder): 3 to 4 kg
-
Cidre Joli Rouge Original: 625 ml (2 ½ cups)
-
Maple syrup: 1 can (540 ml)
-
Dijon mustard: 45 ml (3 tablespoons)
-
Bouquet garni: 1
-
Water: To cover
How to proceed
-
Desalting: Cover ham with water in a large saucepan. Bring to the boil and simmer for 20 min. Discard water.
-
Slow cooking: Cover again with water (5 cm above the meat). Add bouquet garni. Simmer gently for 3 h. Remove ham and remove rind.
-
Bouillon: Degrease cooking juices and reserve 500 ml (2 cups).
-
Lacquering: Bring the maple syrup to the boil at 114°C. Immediately add cider and reserved stock.
-
Oven: Preheat to 190°C (375°F). Brush ham with mustard, place in roasting pan and pour over maple mixture.
-
Finishing: Bake for 1 h 30. Brush ham generously with stock every 20 min until perfectly lacquered.
Note: Strain and save the remaining broth for pea soup or pearl barley!
What to serve it with? A squash purée or gratin dauphinois would go perfectly with the sweetness of Joli Rouge.
Recipe inspired by ici.radio-canada.ca/mordu/recettes/5801/jambon-erable-cidre – By Vincent Dio-Lavallée
