Beer, citrus and maple syrup smoked ham

4 to 10 hours Cook time 45 minutes Prep time 10 servings

Preparation

In The Oven

Preheat oven to 160 °C (325 °F).
In a large oven-safe saucepan over medium heat, melt butter. Add onion and garlic and cook for 1 minute, stirring. Pour beer and simmer for an additional 2 minutes. Add broth, citrus juices, syrup, spices and thyme. Season with pepper and mix well. Remove netting from ham and place in saucepan, turning a few times to coat with sauce. Bring to a boil.
Cover pan and transfer to oven. Cook for 2 hours. Remove lid and drizzle meat with cooking juice. Continue baking for 2–3 hours, uncovered, basting ham every 30 minutes.
Remove pan from oven and let pork rest for 15 minutes. On a large plate, slice or break up meat into pieces using two forks. Discard excess fat and bone. Strain the sauce in a sieve. Skim fat off sauce as needed.

When serving, in a large bowl, mix together rice, beans, citrus zest and herbs. Add pork cooking juice to taste. Serve with pulled pork drizzled with remaining cooking juices. You can also serve ham with mashed potatoes.

Slow cooker

In step 2, place ham in slow cooker and add beer mixture. Cover with cold water to 5 cm (2 in.) below the rim of the slow cooker. Cook on low heat for 10 hours or until ham pulls away easily with a fork.