Name: Beer and Maple Ham
Prep time: 10 minutes
Cook time: 2 hours 30 minutes
Total time: 10 minutes + 2 hours 30 minutes
Yield: 8 to 10
Cuisine: Easter recipes
Ingredients: 5½ lbs. 2.5 kg smoked Quebec pork picnic shoulder, bone-in; 1 tbsp. 15 mL butter; 1 onion, chopped; 1 clove garlic, minced; 11.5 oz 330 mL bottle of strong ale; 1 cup 250 mL chicken broth; ⅔ cup 150 mL maple syrup; 3 tbsp. 45 mL Dijon Mustard; 2 cloves; 1 cinnamon stick; 1 tsp. 5 mL coriander seeds; Freshly ground pepper, to taste

Beer and Maple Ham

2 hours 30 minutes Cook time 10 minutes Prep time 8 to 10 servings

Preparation

In The Oven

Melt butter in a large, heavy-bottomed pot over medium heat. Sauté onion and garlic. Add beer, broth, ⅓ cup (80 mL) of maple syrup, mustard and spices. Season with pepper. Mix well to dilute mustard. Place pork shoulder in pot and bring to a boil. Cover and let simmer over medium-low heat for about 1 hour and 30 minutes or until tender.
Place oven rack in middle position. Preheat oven to 350°F (180°C).
Remove pork shoulder from pot and place in a large baking dish. Remove netting around meat.
Return pot to heat and add remaining maple syrup to cooking juices. Bring to a boil and reduce by one-third or until mixture is syrupy.
Baste meat with mixture and bake for 30 minutes, basting frequently during cooking.
Slice and serve with your choice of vegetables.

Beer and Maple Ham

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