Mushrooms and Pâté De Foie -Stuffed Ham

Mushrooms and Pâté De Foie -Stuffed Ham
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 3 lb
    (1 1/2 kg)

    boneless ham, rolled and pre-cooked

  • 3 1/2 oz
    (100 g)

    pâté de foie

  • 1 Tbsp.
    (15 mL)

    corn oil

  • 1

    large onion, finely chopped

  • 1 cup
    (250 mL)

    finely chopped mushrooms

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    maple syrup

  • 1/4 tsp.
    (1 mL)



Set the oven to 325°F (160°C).

With a sharp knife, make deep incisions in ham, as if cutting 0.5 cm (1/4") thick slices, but without fully detaching from the meat.

Set ham aside.

Heat oil in a large frying pan.

Add onion and chopped mushrooms.

Brown over medium-high heat a few minutes, remove from heat and cool; pepper the mixture.

Spread pâté de foie in each ham incision and divide onion and mushrooms evenly.

Brush ham with a mixture of hot mustard and maple syrup.

Put stuffed ham on the rack in a roasting pan, with 2.5 cm (1") water covering the bottom.

Loosely cover ham with aluminium foil.

Bake about 45 minutes.

When half-way done, add a little water to the bottom of the pan.

Remove aluminium foil15 minutes before the end of cooking.

To serve, cut ham to detach the slices and spoon stuffing on each slice.

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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