This Jambon De Le Cabane A Sucre is a comforting, rustic dish that transforms a simple ham into a decadent meal. Slow-simmered in apple juice or maple sap, the meat becomes incredibly tender while absorbing the deep, earthy sweetness of maple sugar. The glaze, enriched with hot mustard, ground cloves, and plump raisins, adds a complex layer of flavor that balances sweet and savory notes perfectly. It&# 226;ÂÂs an ideal dish for family gatherings, holiday dinners, or a special weekend treat. The aroma alone fills the kitchen with warmth, making it a memorable experience for everyone at the table. Serve it warm for maximum comfort or cold for a delicious sandwich filling.
Jambon De Le Cabane A Sucre (Sugar House Ham
Description
This Jambon De Le Cabane A Sucre is a comforting, rustic dish that transforms a simple ham into a decadent meal. Slow-simmered in apple juice or maple sap, the meat becomes incredibly tender while absorbing the deep, earthy sweetness of maple sugar. The glaze, enriched with hot mustard, ground cloves, and plump raisins, adds a complex layer of flavor that balances sweet and savory notes perfectly. It&# 226;ÂÂs an ideal dish for family gatherings, holiday dinners, or a special weekend treat. The aroma alone fills the kitchen with warmth, making it a memorable experience for everyone at the table. Serve it warm for maximum comfort or cold for a delicious sandwich filling.Ingredients
Directions
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Pour the apple juice or maple sap into a large, heavy-bottomed pot and bring to a boil over medium-high heat.
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Carefully place the whole ham into the boiling liquid.
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Reduce heat to low, cover the pot, and simmer gently for 3 hours, or until the ham is fork-tender.
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Remove the ham from the liquid and transfer it to a cutting board. Trim off the rind, leaving the fat layer intact.
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In a medium saucepan, combine the maple sugar, dry mustard, ground cloves, and water.
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Add one cup of the reserved cooking liquid from the ham to the saucepan.
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Stir in the raisins and simmer the sauce for 5 minutes until slightly thickened and fragrant.
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Place the trimmed ham in a roasting pan or dripping pan.
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Pour the prepared maple-raisin sauce evenly over the top of the ham.
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Bake uncovered in a preheated 300ðF (150ðC) oven for 30 minutes, basting occasionally.
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While the ham bakes, prepare a slurry by blending browned flour with cold water to your desired consistency.
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Stir the flour slurry into the remaining cooking liquid or pan drippings to thicken the sauce to taste.
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Slice the warm ham and serve with the thickened sauce poured over the top.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1197.4kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.5g3%
- Cholesterol 14.0mg5%
- Sodium 362.4mg16%
- Total Carbohydrate 294.5g99%
- Dietary Fiber 5.9g24%
- Sugars 278.2g
- Protein 11.3g23%
* 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
Storage: Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days. The sauce can be frozen separately for up to 3 months.
Variation: For a spicier kick, increase the amount of dry mustard or add a pinch of cayenne pepper to the glaze.
Serving Suggestion: This ham is excellent served warm as a main course with roasted vegetables, or sliced cold for sandwiches the next day.
Tip: If using maple sap instead of apple juice, note that it is less sweet; you may wish to add a splash of honey to the simmering liquid for extra sweetness.
