Maple-sugar glazed ham on the bone

Maple-sugar glazed ham on the bone

Butchers will sell half hams on the bone or hams on the bone from the shoulder weighing half as much. Calculate around 300g (10 oz) per person before cooking, taking into account the loss of bone, rind and fat. The important thing is to calculate about 45 minutes of cooking time per kilogram.

To glaze half a ham, halve the glaze ingredients and bake for 30 to 40 minutes or until the ham is well caramelised. Tip: you can pre-cook the ham the day before, remove the rind and fat. The next day, take it out of the fridge 45 minutes before lacquering. All you have to do is put it in the oven to finish cooking and brown it to your liking.

Ingredients

  • 1 ham on the bone, about 5 1/2 kg (12 lb), in the rump
  • 2 lager beers
  • 3 stalks of celery with the leaves thinly sliced
  • 3 carrots, peeled and chopped
  • 2 onions, thinly sliced
  • 5 halved garlic cloves
  • 15 grinds of pepper
  • 6 cloves
  • A handful of parsley stems
  • A few sprigs of fresh thyme
  • A few sprigs of fresh or dried sage
  • 375 ml (1 1/2 cups) maple sugar
  • 30 ml (2 tablespoons) Dijon mustard
  • About 30 ml (2 tablespoons) ham stock

Preparation

  1. Start by giving the ham its first broth to desalinate it. Place the ham in a large saucepan and cover with water. Bring to the boil and simmer for 20 minutes. Remove the ham from the pan and discard the cooking water.
  2. Return the ham to the pan. Add the beer, celery, carrots, onions, garlic, pepper, cloves, parsley, thyme and sage. Add water to cover the ham. Bring to the boil, skim if necessary and simmer over a low heat, covered, for 4 hours.
  3. Remove the ham from its stock, remove the rind and as much fat as possible. Place the ham in a roasting pan. Strain the ham stock through a sieve and leave to cool, then refrigerate or freeze to make a soup. Set aside 2 to 3 tablespoons to make the glaze.
  4. Preheat the oven to 180 C (350 F). To make the glaze, in a small bowl, combine the maple sugar, mustard and stock to make a thick sauce. Brush the ham with the glaze. Bake in the oven for 1 hour, basting 4 or 5 times with the juices from the roasting pan, or until the ham is nicely glazed and caramelised.
Preparation
25 minutes
Cooking
4 hours and 30 minutes
Servings
18 portions
Category
Main dishes
Recipe by
Josée Robitaille