This classic Canadian dish, known as “Sugar House Ham,” celebrates the region’s maple syrup heritage. An 8 to 10-pound ham is gently simmered in apple juice or pure maple sap until fork-tender, infusing the meat with subtle sweetness. The star of the show is the rich, glossy glaze made from maple sugar, hot dry mustard, ground cloves, and plump raisins. The result is a harmonious blend of savory, sweet, and spicy flavors that cuts through the richness of the ham. Perfect for Sunday suppers, holiday gatherings, or a comforting weekend meal, this recipe brings the rustic charm of a Quebec sugar shack to your kitchen. It&# 226;ÂÂs hearty, nostalgic, and deeply satisfying.
Jambon De Le Cabane A Sucre ( Sugar House Ham
Description
This classic Canadian dish, known as "Sugar House Ham," celebrates the region's maple syrup heritage. An 8 to 10-pound ham is gently simmered in apple juice or pure maple sap until fork-tender, infusing the meat with subtle sweetness. The star of the show is the rich, glossy glaze made from maple sugar, hot dry mustard, ground cloves, and plump raisins. The result is a harmonious blend of savory, sweet, and spicy flavors that cuts through the richness of the ham. Perfect for Sunday suppers, holiday gatherings, or a comforting weekend meal, this recipe brings the rustic charm of a Quebec sugar shack to your kitchen. It&# 226;ÂÂs hearty, nostalgic, and deeply satisfying.Ingredients
Directions
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Preheat oven to 300ðF (150ðC).
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Place the ham in a large pot and cover with apple juice or maple sap.
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Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the ham is tender.
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Remove the ham from the liquid and let it cool slightly. Trim off the rind only, leaving the skin intact if desired.
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In a saucepan, combine maple sugar, hot dry mustard, ground cloves, and 1 quart of water.
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Add 1 cup of the reserved cooking liquid from the ham and the raisins to the saucepan.
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Simmer the sauce for 5 minutes, stirring until the sugar is dissolved and the mixture is well combined.
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Place the ham in a roasting pan or dripping pan.
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Pour the warm sauce evenly over the ham.
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Bake in the preheated oven for 30 minutes.
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While the ham bakes, prepare a slurry by mixing browned flour with cold water.
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Pour the remaining cooking liquid into a saucepan and bring to a simmer.
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Stir in the flour slurry and simmer until the sauce thickens to your desired consistency.
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Slice the warm ham and serve with the thickened sauce on the side.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 835.5kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.4g2%
- Cholesterol 12.5mg5%
- Sodium 347.9mg15%
- Total Carbohydrate 199.5g67%
- Dietary Fiber 1.4g6%
- Sugars 189.4g
- Protein 7.2g15%
* 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 the refrigerator for up to 4 days. The sauce can be kept separately and reheated gently before serving.
Substitutions: If maple sap is unavailable, use a mixture of apple juice and a bit of maple syrup. You can substitute honey for maple sugar if needed.
Tips: "Browned flour" can be made by dry-toasting regular flour in a pan until golden brown before mixing with water. This adds a nutty depth to the sauce.
Variations: For a spicier kick, increase the amount of hot dry mustard. You can also add a splash of orange juice to the simmering liquid for extra brightness.
Serving: This ham is equally delicious served warm or cold. It pairs well with roasted root vegetables or simple mashed potatoes.
