Ham with maple syrup and beer: festive meal for any occasion

🖨️ Print the recipe

A Quebec Tradition: Ham with Maple Syrup and Beer

Quebec, with its cultural richness and love for culinary traditions, offers us a range of unique recipes that celebrate local products. Among these recipes, ham with maple syrup and beer stands out as an iconic dish, often associated with Easter festivities, but appreciated throughout the year for its distinctive flavor and comforting character.

Origins and Meaning

A Dish Rooted in Tradition

This recipe has its origins in the culinary practices of the first European settlers and the skill of Quebecers in using local resources, such as maple syrup, an emblematic product of the region. Over the centuries, it has evolved to incorporate ingredients like beer, reflecting the ingenuity and diversity of Quebec cuisine.

Easter and beyond

Traditionally served at Easter, this ham symbolizes renewal and family reunion. However, its popularity extends well beyond this holiday, being a preferred option for many occasions, from Sunday meals to festive celebrations, thanks to its simple preparation and exceptional taste.

The Recipe Through Time

A Culinary Evolution

Although the basics of the recipe remain unchanged, variations have emerged, enriching Quebec's culinary heritage. The introduction of Dijon mustard or the choice of the type of beer used bear witness to this evolution, allowing everyone to adapt the dish to their preferences.

More than a Dish, An Experience

Ham with maple syrup and beer is not just a meal; it is a taste experience that tells a story, that of the land and the people who populate it. Each bite is a celebration of local flavors, a reminder of the importance of preserving traditions while remaining open to culinary innovations.

🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	Approximately 2 hours 5 minutes
⏲️ Total time	Approximately 2 hours 25 minutes
🔧 Difficulty level	AVERAGE
🍽️ Servings	4 to 6 people
🔥 Calories (approximate)	700 calories per serving

Ham with Maple Syrup and Beer

Ingredients

• 1 picnic smoked pork shoulder (on the bone) weighing approximately 2.5 kg (ask your butcher)
• 250 ml of beer, preferably amber
• 125 ml of maple syrup
• 2 to 3 tablespoons of Dijon mustard
• 1 medium onion, chopped
• 2 stalks of celery, cut into pieces
• 2 multicolored carrots, cut into slices
• 1 bouquet garni of dried herbs (thyme, bay leaf, rosemary)
• Salt and pepper to taste
• Interesting option, maple syrup and dijon mustard can be replaced by our maple butter dijon mustard

Preparation

1. Preheat your oven to 160°C (325°F).
2. Prepare the pork shoulder: If necessary, remove excess skin and fat, leaving a thin layer of fat. Score the fat with diagonal incisions.
3. Season with mustard: Generously coat the pork shoulder with Dijon mustard, then season with salt and pepper.
4. In a large baking dish, place the onions, carrots, and celery in the bottom. Place the pork shoulder on top of the vegetables. Pour the beer and maple syrup over the meat and add the bouquet garni.
5. Cover with foil, making sure the foil does not directly touch the meat. This keeps the moisture in for even cooking.
6. Cook in the oven: Estimate about 25 minutes per pound (about 55 minutes per kg), basting the shoulder with the cooking juices every hour.
7. For the last 20 minutes of cooking, uncover to allow the shoulder to caramelize well.
8. Check: The shoulder is ready when the internal temperature reaches 68°C (155°F). Leave to rest under foil for 10-15 minutes before slicing.
9. Serve the sliced ​​pork shoulder with the roasted vegetables. Use the cooking juices as a sauce.

Service

Serve the sliced ​​pork shoulder with the roasted vegetables. Use the cooking juices as a sauce. Serve maple syrup-frosted carrots as a side dish, with mashed potatoes and a crunchy green salad. Enjoy your food!

QUESTIONS AND ANSWERS FOR THE HAM WITH BEER AND MAPLE SYRUP RECIPE

Q1: What type of ham should I use for this recipe?

A1: It is recommended to use a picnic smoked pork shoulder (on the bone) of approximately 2.5 kg for this recipe. Ask your butcher for the best possible ham, he will be able to advise you and reserve the best piece for you.

Q2: Can I use a specific beer for this recipe?

A2: Yes, an amber beer is preferred for its rich taste which complements the flavors of maple syrup and Dijon mustard well. However, you can experiment with other types of beer depending on your preferences.

Q3: How can I make sure the ham stays juicy?

A3: To keep the ham juicy, cover it with aluminum foil for most of the cooking time and baste it regularly with the cooking juices. Remove the foil towards the end to allow the ham to caramelize.

Q4: What herbs can I use in the bouquet garni?

A4: The bouquet garni for this recipe may include thyme, bay leaf and rosemary. These herbs provide an aromatic flavor that pairs well with the other ingredients.

Q5: At what temperature is ham considered cooked?

A5: The ham is considered cooked when the internal temperature reaches 68°C (155°F). Use a meat thermometer to check this before removing it from the oven.

Q6: Can this ham be prepared in advance?

A6: Yes, this ham can be prepared in advance and reheated before serving. Simply save the drippings to baste the ham when reheating to maintain moisture and flavor.

Q7: What accompaniments do you recommend with this ham?

A7: Multi-colored carrots frosted with maple syrup, roasted or mashed potatoes, and a variety of roasted seasonal vegetables are great accompaniments for this ham. A nice green salad can also make an interesting and appetizing contrast.