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Mushrooms and Pâté De Foie -Stuffed Ham https://www.metro.ca/userfiles/image/recipes/jambon-farci-pate-foie-champignons-107.jpg PT30M PT1H00M PT1H30M
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.
4
4 1 4 4
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) pepper
Mushrooms and Pâté De Foie -Stuffed Ham

Mushrooms and Pâté De Foie -Stuffed Ham

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1 1/2 kg)
    boneless ham, rolled and pre-cooked
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    THE DELI-SHOP SMOKED HAM

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    675 g, SELECTED VARIETIES


    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM OR HARDWOOD SMOKED PORK LOIN OR HAM

    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM OR HARDWOOD SMOKED PORK LOIN OR HAM

    $8.99 /lb

    DELI SLICED, 1.98/100 g


    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    $10.99 /lb

    DELI SLICED OR CUT, 2.42/100 G


  • 3 1/2 oz
    (100 g)
    pâté de foie
  • 1 Tbsp.
    (15 mL)
    corn oil
  • 1
    large onion, finely chopped
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    SCHNEIDERS MINI-SIZZLERS

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    $3.99 ea.

    FROZEN, 375 g


  • 1 cup
    (250 mL)
    finely chopped mushrooms
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    BELLE GROVE BUTTON MUSHROOMS

    BELLE GROVE BUTTON MUSHROOMS

    $4.99 ea.

    454 g PRODUCT OF ONTARIO


  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

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    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    maple syrup
  • 1/4 tsp.
    (1 mL)
    pepper
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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