Jambon au Sirop d'Érable
A whole ham simmered then baked under a maple and mustard glaze until lacquered and dark.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large stockpot
- •Roasting tin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20 g
- carbs
- 16 g
- protein
- 34 g
- calories
- 380
Instructions
- 1
Put the ham in a large pot with the onion, 150 ml of the maple syrup and water to cover.
- 2
Simmer gently for 2 hours, topping up water as needed, then lift out and cool slightly.
- 3
Trim the skin, score the fat in diamonds and stud with cloves.
- 4
Mix the remaining syrup with the mustard, vinegar and pepper.
- 5
Roast at 190C for 45-55 minutes, brushing with glaze every 15 minutes until dark and sticky.
- 6
Rest 20 minutes before carving.
Chef's tips
Glaze in thin layers; a thick coat added early burns before the ham heats through.
Ingredient substitutions
- cider vinegar → apple cider or lemon juice
Storage
Refrigerate up to 5 days; freeze sliced for 2 months.
Common mistakes to avoid
- •Boiling hard so the meat dries
- •Skipping the rest before carving
Serving suggestions
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