Maple and Spices Glazed Ham
Our take on the classic maple glazed spiced ham recipe. A must-have choice for bone-in ham and smoked picnic.
Cooking time :
6h to 8h
9 to 10
Ideal pour :
Bone-in ham, smoked picnic
- 1 smoked picnic or bone-in ham;
- 1 cup of water;
- 1 cup of chicken or vegetable broth;
- 3 Tbsp of Dijon mustard;
- ½ cup cider vinegar;
- 1 sprig of fresh rosemary ;
- 1 tsp of Espelette pepper;
- 1 tsp Jamaica pepper;
- ½ tsp of ground cinammon;
- ½ tsp of ground clove;
- 2 star anise;
- ½ tsp of salt;
- ½ tsp of fresh ground pepper.
For the maple glaze :
- 1 cup of Maple Syrup
- 3 Tbsp of butter
Preparation step by step
*Note for préparation
Reserve the last hour of cooking for the maple glaze.
Preheat oven to 325ºF or 160ºC.
Take the Lévesque ham out of its packaging, remove the mesh and any other packing material that may be included. Then, cut the rind into a grid using a knife. Place in a roasting pan or a baking dish with a lid.
In a bowl, pour the cider vinegar, mustard and spices and whisk a few moments, then add the water and the broth and pour the liquid over the picnic. Finally, add the sprig of rosemary.
Place the lid on the dish and cook in oven during 45 min / kg or 20 min / lb. Baste regularly with the cooking juices, then turn halfway through cooking. When cooked, the internal temperature should reach 160ºF or 71ºC and the meat should come off easily with a fork. (If your dish does not have a lid, be sure to baste the picnic every 15 to 20 minutes to prevent the meat from drying out.)
In a bowl, prepare the glaze by mixing the maple syrup and the melted butter. Generously baste the ham with the mixture 2 to 3 times during the last hour of cooking.
Once it is cooked, remove the ham from the dish and place it on a large serving plate. Serve hot.
Canada H3N 1T7