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Ham with Beer and Maple Syrup https://www.metro.ca/userfiles/image/recipes/jambon-biere-erabliere-5829.jpg PT20M PT2H20M PT2H40M
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.
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1 Tbsp. (15 mL) butter 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 cloves 1 cinnamon stick 1 tsp. (5 mL) coriander seeds Freshly ground pepper, to taste 5 1/2 lb (2,5 kg) smoked pork shoulder
Ham with Beer and Maple Syrup

Ham with Beer and Maple Syrup

Rate this recipe
7 Votes
8
servings
0:20
Preparation
2:20
COOKING
2:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    clove of garlic, minced
  • 1
    onion, minced
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    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 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
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    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $1.99 ea.

    400 ml SELECTED VARIETIES


  • 2
    cloves
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    CLUB HOUSE SPICE BAG

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    Buy 3 or more $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.


  • 1
    cinnamon stick
  • 1 tsp.
    (5 mL)
    coriander seeds
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    Flyer Deal  (1)
    CLUB HOUSE SPICE BAG

    CLUB HOUSE SPICE BAG

    Buy 3 or more $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.



  • Freshly ground pepper, to taste
  • 5 1/2 lb
    (2,5 kg)
    smoked pork shoulder
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    44TH STREET PORK BACK RIBS

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    FULLY COOKED, 595 g SELECTED VARIETIES


    PLATINUM GRILL PERFECT PORK BONELESS PORK SHOULDER PICNIC ROAST OR PORK SHOULDER BLADE ROAST

    PLATINUM GRILL PERFECT PORK BONELESS PORK SHOULDER PICNIC ROAST OR PORK SHOULDER BLADE ROAST

    $4.44 /lb

    REGULAR OR STUFFED OR PORCHETTA SPICED 9.79/kg


Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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