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Jambon De Le Cabane A Sucre (Sugar House Ham

Jambon De Le Cabane a Sucre (Sugar House Ham recipe image
This classic Sugar House Ham is a comforting American favorite that balances sweet maple flavors with savory spices. The ham is first gently simmered in apple juice or maple sap until tender, then coated in a rich glaze made from maple sugar, dry mustard, and cloves. Finished with plump raisins and a thickened pan sauce, it offers a beautiful contrast of textures. Perfect for holiday gatherings, Sunday dinners, or any occasion where you want to impress with a deeply flavorful, home-style main course. The leftovers are equally delicious served cold.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1199.4
Description
This classic Sugar House Ham is a comforting American favorite that balances sweet maple flavors with savory spices. The ham is first gently simmered in apple juice or maple sap until tender, then coated in a rich glaze made from maple sugar, dry mustard, and cloves. Finished with plump raisins and a thickened pan sauce, it offers a beautiful contrast of textures. Perfect for holiday gatherings, Sunday dinners, or any occasion where you want to impress with a deeply flavorful, home-style main course. The leftovers are equally delicious served cold.
Ingredients
  • 1 Ham; 8 to 10 lbs
  • 3 quart Apple juice or Maple sap
  • 2 cup Maple sugar
  • 1 teaspoon Mustars; hot dry
  • 2 teaspoon Cloves; ground
  • 1/4 cup Water
  • 2 cup Raisins
Directions
  1. 1
    Place the ham in a large pot and cover it with apple juice or maple sap.
  2. 2
    Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 3 hours or until the ham is tender.
  3. 3
    Remove the ham from the liquid and let it cool slightly; trim off the rind only, leaving the fat intact.
  4. 4
    In a saucepan, combine maple sugar, dry mustard, ground cloves, and water.
  5. 5
    Stir in one cup of the reserved cooking liquid and the raisins.
  6. 6
    Simmer the glaze mixture for 5 minutes, stirring occasionally until the sugar dissolves and the sauce thickens slightly.
  7. 7
    Place the ham in a roasting pan or dripping pan and pour the hot glaze over it.
  8. 8
    Bake at 300&# 194;°F (149°C) for 30 minutes, basting with the pan juices halfway through.
  9. 9
    While the ham bakes, thicken the remaining pan juices to desired consistency by stirring in a slurry of browned flour and cold water.
  10. 10
    Serve the warm ham with the thickened sauce and raisins poured over the top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1199.4kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.6g3%
Cholesterol 14.5mg5%
Sodium 365.1mg16%
Total Carbohydrate 294.3g99%
Dietary Fiber 5.9g24%
Sugars 278.2g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This ham is delicious served warm from the oven, but it is equally tasty served cold the next day, making it perfect for sandwiches.

Store leftover ham and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a low oven to prevent drying out.

If you cannot find maple sap, apple juice is a great substitute. For a deeper flavor, you can use a mix of both. Brown sugar can be used in place of maple sugar if necessary, though the maple flavor will be less pronounced.

To brown the flour for the slurry, cook a tablespoon of flour in a dry pan over medium heat until it turns a light golden brown and smells nutty. Whisk this with cold water before adding to the sauce to avoid lumps.

Keywords: ham, maple, glazed, simmered, baked, raisins, clove, mustard, apple juice, holiday, dinner, comfort food, sweet, savory, traditional, main dish, pan sauce, vegetarian-free, gluten-free option, family meal
Read it online: https://www.chefs-mate.com/recipe/jambon-de-le-cabane-a-sucre-sugar-house-ham-3/