Ham Stuffed with Pâté de Foie Gras

Ham Stuffed with Pâté de Foie Gras
  • 6 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 1 kg

    toupie ham

  • 1 Tbsp.
    (15 mL)

    corn oil

  • 1

    onion, minced

  • 1 cup
    (250 mL)

    chopped mushrooms

  • freshly ground pepper to taste

  • 1/4 lb
    (115 g)

    pâté de foie gras

  • 1 Tbsp.
    (15 mL)

    hot mustard

  • 1 Tbsp.
    (15 mL)

    maple syrup


Preheat oven to 325°F/160°C.

Cut pockets 1/4 in. (0.5 cm) apart in ham. Do not cut clean through. Set aside.

In a skillet, brown onions and mushrooms in oil. Pepper to taste.

Spread pâté de foie gras in pockets and stuff with onion-mushroom mixture. Use toothpicks to hold ham together if necessary.

Brush ham with hot mustard and maple syrup. Set aside.

Pour water into a roasting pan to a depth of 1 in. (2.5 cm).

Put the ham on a rack in the roasting pan. Cover loosely with foil.

Bake about 45 minutes. At halfway point, add a little water to the roasting pan.

Remove foil 15 minutes before end of cooking time.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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