This Sugar House Ham is a comforting, old-fashioned dish that transforms a large cured ham into a tender, flavorful centerpiece. By simmering the ham gently in apple juice or maple sap, the meat becomes incredibly succulent while absorbing subtle sweet notes. The glaze is the star of the show: a luscious reduction of maple sugar, hot mustard, ground cloves, and plump raisins. The combination of sweet maple, tangy mustard, and warm spices creates a complex flavor profile that is both nostalgic and deeply satisfying. This dish is perfect for Sunday suppers, holiday gatherings, or any occasion where you want to serve something hearty and impressive. Leftovers are equally delicious served cold, making it a versatile option for meals throughout the week.
Sugar House Ham
Description
This Sugar House Ham is a comforting, old-fashioned dish that transforms a large cured ham into a tender, flavorful centerpiece. By simmering the ham gently in apple juice or maple sap, the meat becomes incredibly succulent while absorbing subtle sweet notes. The glaze is the star of the show: a luscious reduction of maple sugar, hot mustard, ground cloves, and plump raisins. The combination of sweet maple, tangy mustard, and warm spices creates a complex flavor profile that is both nostalgic and deeply satisfying. This dish is perfect for Sunday suppers, holiday gatherings, or any occasion where you want to serve something hearty and impressive. Leftovers are equally delicious served cold, making it a versatile option for meals throughout the week.Ingredients
Directions
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Place the ham in a large pot and cover with the apple juice or maple sap.
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Bring the liquid to a boil, then reduce heat to low.
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Cover and simmer gently for 3 hours, or until the ham is tender.
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Remove the ham from the liquid and transfer to a platter.
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Trim off the rind from the ham, leaving the skin intact if desired.
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In a saucepan, combine maple sugar, hot dry mustard, ground cloves, and water.
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Stir in 1 cup of the reserved ham cooking liquid and the raisins.
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Simmer the sauce mixture for 5 minutes until slightly thickened.
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Place the ham in a roasting pan or dripping pan.
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Pour the warm sauce over the ham.
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Bake in a 300&# 194;°F (150ðC) oven for 30 minutes.
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Meanwhile, thicken the remaining cooking liquid with a paste of browned flour and cold water to taste.
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Serve the ham warm with the thickened sauce and raisins.
Nutrition Facts
Servings 10
- 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 recipe originates from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit.
The ham is equally delicious served cold, making it excellent for leftovers and sandwiches.
If you do not have maple sap, apple juice provides a sweet, fruity alternative that works well with the spices.
To make the flour thickener: brown a tablespoon of flour in a dry pan until golden, then whisk with a few tablespoons of cold water before stirring into the hot liquid.
