{"id":2737,"date":"2026-04-03T15:39:24","date_gmt":"2026-04-03T15:39:24","guid":{"rendered":"https:\/\/www.cidrejolirouge.com\/cider-and-maple-lacquered-easter-ham\/"},"modified":"2026-04-03T15:39:24","modified_gmt":"2026-04-03T15:39:24","slug":"cider-and-maple-lacquered-easter-ham","status":"publish","type":"post","link":"https:\/\/www.cidrejolirouge.com\/en\/cider-and-maple-lacquered-easter-ham\/","title":{"rendered":"Cider and Maple Lacquered Easter Ham"},"content":{"rendered":"<h2>Cider and Maple Lacquered Easter Ham<\/h2>\n<figure>\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.cidrejolirouge.com\/wp-content\/uploads\/2026\/04\/recette-jambon-1024x768.png\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"jambon de P\u00e2ques au cidre joli rouge\" data-elementor-lightbox-description=\"Un jambon de l'\u00e9paule entier, plac\u00e9 au centre d'une table en bois rustique.\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MjczMCwidXJsIjoiaHR0cHM6XC9cL3d3dy5jaWRyZWpvbGlyb3VnZS5jb21cL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjZcLzA0XC9yZWNldHRlLWphbWJvbi5wbmcifQ%3D%3D\"><br \/>\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.cidrejolirouge.com\/wp-content\/uploads\/2026\/04\/recette-jambon-1024x768.png\" alt=\"\"A chunky, smoky bone-in ham, perfectly lacquered and glossy, laid in a roasting pan with a rich maple syrup and Joli Rouge cider sauce. Juicy slices reveal a tender texture, decorated with a few sprigs of fresh rosemary.\"\" srcset=\"https:\/\/www.cidrejolirouge.com\/wp-content\/uploads\/2026\/04\/recette-jambon-1024x768.png 1024w, https:\/\/www.cidrejolirouge.com\/wp-content\/uploads\/2026\/04\/recette-jambon-300x225.png 300w, https:\/\/www.cidrejolirouge.com\/wp-content\/uploads\/2026\/04\/recette-jambon-768x576.png 768w, https:\/\/www.cidrejolirouge.com\/wp-content\/uploads\/2026\/04\/recette-jambon.png 1195w\" sizes=\"(max-width: 800px) 100vw, 800px\">\t\t\t\t\t\t\t\t<\/a><figcaption>Forget the classic pineapple ham. This year, we&#8217;re going &#8220;Saguene\u00e9en&#8221; with a maple syrup and Joli Rouge cider lacquer. <\/figcaption><\/figure>\n<h2><b style=\"font-size: 1rem;\" data-path-to-node=\"12\" data-index-in-node=\"0\">The ultimate Easter ham has arrived! \ud83c\udf56\ud83c\udf4e <\/b><\/h2>\n<p data-path-to-node=\"13\">Forget the classic pineapple ham. This year, we&#8217;re going &#8220;Saguene\u00e9en&#8221; with a <b data-path-to-node=\"13\" data-index-in-node=\"101\">maple syrup<\/b> and <b data-path-to-node=\"13\" data-index-in-node=\"122\">Joli Rouge cider<\/b> lacquer. <\/p>\n<p data-path-to-node=\"14\">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.  <\/p>\n<p data-path-to-node=\"14\"><\/p>\n<h2 data-path-to-node=\"2\"><b data-path-to-node=\"2\" data-index-in-node=\"0\"><\/b>  30 min | <b data-path-to-node=\"2\" data-index-in-node=\"23\">Cooking time:<\/b> 4 h 30 | <b data-path-to-node=\"2\" data-index-in-node=\"42\">Portions:<\/b> 10-12<\/h2>\n<hr data-path-to-node=\"3\">\n<h3 data-path-to-node=\"4\">Ingredients<\/h3>\n<ul data-path-to-node=\"5\">\n<li>\n<p data-path-to-node=\"5,0,0\"><b data-path-to-node=\"5,0,0\" data-index-in-node=\"0\">Smoked ham (shoulder):<\/b> 3 to 4 kg<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,1,0\"><b data-path-to-node=\"5,1,0\" data-index-in-node=\"0\">Cidre Joli Rouge Original:<\/b> 625 ml (2 \u00bd cups)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,2,0\"><b data-path-to-node=\"5,2,0\" data-index-in-node=\"0\">Maple syrup:<\/b> 1 can (540 ml)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,3,0\"><b data-path-to-node=\"5,3,0\" data-index-in-node=\"0\">Dijon mustard:<\/b> 45 ml (3 tablespoons)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,4,0\"><b data-path-to-node=\"5,4,0\" data-index-in-node=\"0\">Bouquet garni:<\/b> 1<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"5,5,0\"><b data-path-to-node=\"5,5,0\" data-index-in-node=\"0\">Water:<\/b> To cover<\/p>\n<\/li>\n<\/ul>\n<hr data-path-to-node=\"6\">\n<h3 data-path-to-node=\"7\">How to proceed<\/h3>\n<ol start=\"1\" data-path-to-node=\"8\">\n<li>\n<p data-path-to-node=\"8,0,0\"><b data-path-to-node=\"8,0,0\" data-index-in-node=\"0\">Desalting:<\/b> Cover ham with water in a large saucepan. Bring to the boil and simmer <b data-path-to-node=\"8,0,0\" data-index-in-node=\"92\">for 20 min.<\/b> Discard water.  <\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,1,0\"><b data-path-to-node=\"8,1,0\" data-index-in-node=\"0\">Slow cooking:<\/b> Cover again with water (5 cm above the meat). Add bouquet garni. Simmer gently <b data-path-to-node=\"8,1,0\" data-index-in-node=\"115\">for 3 h<\/b>. Remove ham and remove rind.   <\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,2,0\"><b data-path-to-node=\"8,2,0\" data-index-in-node=\"0\">Bouillon:<\/b> Degrease cooking juices and reserve <b data-path-to-node=\"8,2,0\" data-index-in-node=\"55\">500 ml<\/b> (2 cups).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,3,0\"><b data-path-to-node=\"8,3,0\" data-index-in-node=\"0\">Lacquering:<\/b> Bring the maple syrup to the boil at <b data-path-to-node=\"8,3,0\" data-index-in-node=\"56\">114\u00b0C<\/b>. Immediately add cider and reserved stock. <\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,4,0\"><b data-path-to-node=\"8,4,0\" data-index-in-node=\"0\">Oven:<\/b> Preheat to <b data-path-to-node=\"8,4,0\" data-index-in-node=\"21\">190\u00b0C (375\u00b0F)<\/b>. Brush ham with mustard, place in roasting pan and pour over maple mixture. <\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,5,0\"><b data-path-to-node=\"8,5,0\" data-index-in-node=\"0\">Finishing:<\/b> Bake <b data-path-to-node=\"8,5,0\" data-index-in-node=\"17\">for 1 h 30<\/b>. Brush ham generously with stock every <b data-path-to-node=\"8,5,0\" data-index-in-node=\"90\">20 min<\/b> until perfectly lacquered. <\/p>\n<\/li>\n<\/ol>\n<blockquote data-path-to-node=\"9\">\n<p data-path-to-node=\"9,0\"><b data-path-to-node=\"9,0\" data-index-in-node=\"0\">Note:<\/b> Strain and save the remaining broth for pea soup or pearl barley!<\/p>\n<\/blockquote>\n<hr data-path-to-node=\"10\">\n<p data-path-to-node=\"11\"><b data-path-to-node=\"11\" data-index-in-node=\"0\">What to serve it with?<\/b> A squash pur\u00e9e or gratin dauphinois would go perfectly with the sweetness of Joli Rouge.<\/p>\n<p>Recipe inspired by <a href=\"https:\/\/ici.radio-canada.ca\/mordu\/recettes\/5801\/jambon-erable-cidre\" target=\"_blank\" rel=\"noopener noreferrer\" data-auth=\"NotApplicable\" data-linkindex=\"0\" title=\"https:\/\/ici.radio-canada.ca\/mordu\/recettes\/5801\/jambon-erable-cidre\" data-olk-copy-source=\"MessageBody\" style=\"font-size: 1rem; border: 0px; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-variant-alternates: inherit; font-variant-position: inherit; font-variant-emoji: inherit; font-stretch: inherit; line-height: inherit; font-family: Aptos, Aptos_EmbeddedFont, Aptos_MSFontService, Calibri, Helvetica, sans-serif; font-optical-sizing: inherit; font-size-adjust: inherit; font-kerning: inherit; font-feature-settings: inherit; font-variation-settings: inherit; font-language-override: inherit; margin: 0px; padding: 0px; vertical-align: baseline; background-color: rgb(255, 255, 255);\">ici.radio-canada.ca\/mordu\/recettes\/5801\/jambon-erable-cidre<\/a> &#8211; By Vincent Dio-Lavall\u00e9e<\/p>\n<p>\t\t\t\t\t<a href=\"https:\/\/www.cidrejolirouge.com\/en\/\" target=\"_blank\"><br \/>\n How to find us<br \/>\n\t\t\t\t\t<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditionally, marinated smelt requires an acid base. By replacing some of the vinegar with Skipper Limonade or Original, you add a subtle fruity note that respects the finesse of the fish. <\/p>\n","protected":false},"author":6,"featured_media":2731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cider and Maple Lacquered Easter Ham - Cidre Joli Rouge<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cidrejolirouge.com\/en\/cider-and-maple-lacquered-easter-ham\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cider and Maple Lacquered Easter Ham - Cidre Joli Rouge\" \/>\n<meta property=\"og:description\" content=\"Traditionally, marinated smelt requires an acid base. 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Cette ann\u00e9e, on passe en mode \\\"Saguene\u00e9en\\\" avec une laque au Sirop d'\u00e9rable et au Cidre Joli Rouge. Le secret ? Une cuisson lente et un badigeonnage constant pour obtenir cette cro\u00fbte collante et sucr\u00e9e dont tout le monde raffole. Le cidre apporte une petite pointe d'acidit\u00e9 qui vient balancer le gras du jambon \u00e0 la perfection.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/en\\\/cider-and-maple-lacquered-easter-ham\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cider and Maple Lacquered Easter Ham\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/#website\",\"url\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/\",\"name\":\"Cidre Joli Rouge\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/#organization\",\"name\":\"Cidre Joli Rouge\",\"url\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/Logo.png\",\"contentUrl\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/Logo.png\",\"width\":108,\"height\":42,\"caption\":\"Cidre Joli Rouge\"},\"image\":{\"@id\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/#\\\/schema\\\/person\\\/9152f6e9fa8d994907c9e558dfa0ebad\",\"name\":\"Maxime\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/bca3965c538f51a3a22163c27b42864bf3266639195362681fcbd19da539b0fa?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/bca3965c538f51a3a22163c27b42864bf3266639195362681fcbd19da539b0fa?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/bca3965c538f51a3a22163c27b42864bf3266639195362681fcbd19da539b0fa?s=96&d=mm&r=g\",\"caption\":\"Maxime\"},\"url\":\"https:\\\/\\\/www.cidrejolirouge.com\\\/en\\\/author\\\/maxime\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cider and Maple Lacquered Easter Ham - Cidre Joli Rouge","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.cidrejolirouge.com\/en\/cider-and-maple-lacquered-easter-ham\/","og_locale":"en_US","og_type":"article","og_title":"Cider and Maple Lacquered Easter Ham - Cidre Joli Rouge","og_description":"Traditionally, marinated smelt requires an acid base. 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Cette ann\u00e9e, on passe en mode \"Saguene\u00e9en\" avec une laque au Sirop d'\u00e9rable et au Cidre Joli Rouge. Le secret ? Une cuisson lente et un badigeonnage constant pour obtenir cette cro\u00fbte collante et sucr\u00e9e dont tout le monde raffole. 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