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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
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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