Ham with Beer and Maple Syrup

Ham with Beer and Maple Syrup
  • 8 servings
  • 0:20 Preparation
  • 2:20 Cooking
  • 2:40 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1

    clove of garlic, minced

  • 1

    onion, minced

  • 1/3 cup
    (1/3 mL)

    strong beer of your choice

  • 1 cup
    (250 mL)

    chicken or beef bouillon

  • 1/3 + 1/4 cup
    (80 + 60 mL)

    of maple syrup

  • 3 Tbsp.
    (45 mL)

    Dijon mustard

  • 2


  • 1

    cinnamon stick

  • 1 tsp.
    (5 mL)

    coriander seeds

  • Freshly ground pepper, to taste

  • 5 1/2 lb
    (2,5 kg)

    smoked pork shoulder


Melt butter in a large casserole over medium heat. Add onions and garlic and sauté. Add the beer, chicken or beef bouillon, 1/3 cup of maple syrup, mustard, spices and pepper. Mix well to blend the mustard in and bring to a boil.

Place the pork in the casserole. Bring to a boil, cover and let simmer for 1 1/2 hours or until the meat is tender.

Preheat the oven to 200°C (400°F).

Remove the pork from the casserole; remove the string from around the shoulder (remove the skin and trim off some fat, if desired) and place in an oven-proof dish.

Cook the bouillon mixture until it is reduced by half. Add the remaining (60 ml) maple syrup.

Baste the meat with bouillon and place in the oven for 15 to 20 minutes. Baste frequently.

Carve the pork and serve with your choice of vegetables.

Source: Féd. des producteurs acéricoles du Québec

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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© Société des alcools du Québec, 2007