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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
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    GARLIC

    GARLIC

    $0.99 ea.

    5 PK PRODUCT OF CHINA


  • 1
    onion, minced
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    SCHNEIDERS RED HOTS WIENERS

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    $5.99 ea.

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    SCHNEIDERS SMOKIES

    SCHNEIDERS SMOKIES

    $8.99 ea.

    900 g SELECTED VARIETIES


    MAPLE LEAF TOP DOGS OR SCHNEIDERS RED HOTS WIENERS

    MAPLE LEAF TOP DOGS OR SCHNEIDERS RED HOTS WIENERS

    $1.99 ea.

    375 g, SELECTED VARIETIES


    SELECTION SMOKED SAUSAGES

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    $6.99 ea.

    750 G SELECTED VARIETIES


    IRRESISTIBLES NATURALIA WIENERS

    IRRESISTIBLES NATURALIA WIENERS

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    375 g


    SELECTION ALL BEEF WIENERS

    SELECTION ALL BEEF WIENERS

    2 for $7.00

    375 g


    YVES VEGGIE CUISINE

    YVES VEGGIE CUISINE

    $4.99 ea.

    SAUSAGES 380 g, BURGER 300 g, VEGGIE DOGS 450 g, PATTIES 280 g


    SCHNEIDERS JUICY JUMBOS OR SMOKED SAUSAGES

    SCHNEIDERS JUICY JUMBOS OR SMOKED SAUSAGES

    $4.44 ea.

    375 - 450 g, SELECTED VARIETIES


    SELECTION CHICKEN WIENERS

    SELECTION CHICKEN WIENERS

    2 for $3.00

    450 g


    MARC ANGELO SAUSAGES

    MARC ANGELO SAUSAGES

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    375 - 500 g SELECTED VARIETIES


  • 1/3 cup
    (1/3 mL)
    strong beer of your choice
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  • 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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    MAILLE MUSTARD OR TABASCO SAUCE

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    SELECTED SIZES SELECTED VARIETIES


    FRENCH'S MUSTARD

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    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2
    cloves
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  • 1
    cinnamon stick
  • 1 tsp.
    (5 mL)
    coriander seeds

  • Freshly ground pepper, to taste
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    $2.99 ea.


  • 5 1/2 lb
    (2,5 kg)
    smoked pork shoulder
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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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