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

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A Quebec Tradition: Maple Syrup and Beer Ham

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

Origins and Significance

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 iconic 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 gatherings. However, its popularity extends far beyond this holiday, being a preferred option for many occasions, from Sunday dinners 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 the Quebec culinary heritage. The introduction of Dijon mustard or the choice of the type of beer used testify to this evolution, allowing everyone to adapt the dish to their preferences.

More Than a Dish, An Experience

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

Maple Syrup and Beer Ham

Ingredients

• 1 picnic smoked pork shoulder (bone-in) of about 2.5 kg (ask your butcher)
• 250 ml beer, preferably amber
• 125 ml maple syrup
• 2 to 3 tablespoons Dijon mustard
• 1 medium onion, sliced
• 2 celery stalks, cut into pieces
• 2 multicolored carrots, sliced into rounds
• 1 bouquet garni of dried herbs (thyme, bay leaf, rosemary)
• Salt and pepper to taste
• Interesting option: the 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 the Dijon mustard, then salt and pepper.
4. In a large roasting pan, place the onions, carrots, and celery at 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 aluminum foil, ensuring the foil does not touch the meat directly. This retains moisture for even cooking.
6. Bake: 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. Verification: The shoulder is ready when the internal temperature reaches 68°C (155°F). Let 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.

Serving

Serve the sliced pork shoulder with the roasted vegetables. Use the cooking juices as a sauce. Serve with maple-glazed carrots as a side dish, along with mashed potatoes and a crisp green salad. Enjoy your meal!

QUESTIONS AND ANSWERS FOR THE BEER AND MAPLE SYRUP HAM RECIPE

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

A1: It is recommended to use a picnic smoked pork shoulder (bone-in) of about 2.5 kg for this recipe. Ask your butcher to get the best possible ham; they will be able to advise you and reserve the best cut 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 the maple syrup and Dijon mustard well. However, you can experiment with other types of beer depending on your preferences.

Q3: How can I ensure 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 toward the end to allow the ham to caramelize.

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

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

Q5: At what temperature is the 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. Just keep the cooking juices to baste the ham when reheating to maintain its moisture and flavor.

Q7: What side dishes do you recommend with this ham?

A7: Maple-glazed multicolored carrots, roasted potatoes or mashed potatoes, as well as a variety of roasted seasonal vegetables, are excellent sides for this ham. A nice green salad can also create an interesting and appetizing contrast.