Apple and Maple Ham
The perfect apple and maple ham recipe, to cook during fall after the traditionnal apple picking day. A delicious way to cook your harvest.
6 to 8
Ideal for :
- 1 Lévesque bone-in ham
- 2 litres of tap water;
- 4 seasonal apples;
- 2 cups of appel juice;
- 1 cup of maple syrup;
- ½ cup of apple cider vinegar;
- 1 Tbsp of ground ginger;
- Ground pepper to tas.
Preparation step by ste^p
Preheat oven to 350°F or 175°C.
In a bowl, mix the appel cider vinegar, half of the maple syrup, half of the ginger. Put aside.
Unwrap the Levesque bone-in ham and remove the mesh and any other packing material that may be included. Then, put the ham into a large cast iron pot or a deep ovenproof pot.
Pour the water into the pot so that the ham is half submerged, then add the apple juice, the rest of the maple syrup and the ginger and add pepper to taste. Bring to a boil and simmer for 40 minutes over medium-high heat. Turn the ham over regularly during cooking.
Remove from heat and pour the apple juice preparation into the pot, then spread mustard evenly over ham. Wash the apples, cut into halves and put directly in the pot.
Place in oven for 90 minutes and baste every 15 to 20 minutes with the cooking juice. If the cooking juice becomes too thick, add a little water. When cooked, the internal temperature should reach 160ºF or 71ºC.
Take the ham out of the pot and let excess cooking juice drip off. Transfer to a serving dish, cut ham into lices and garnish with the cooked apples.
Canada H3N 1T7