It’s spring, the snow is melting, and Easter is just around the corner. All the signs in the universe point to one thing: it’s the perfect time to reinvent Quebec’s classic maple ham. At La Pimenterie, we think this favorite deserves a little kick!
Ingredients:
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1 smoked picnic pork shoulder with bone, 3.5 kg (about 7 3/4 lb)
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5 cloves
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1 chopped onion
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250 ml (1 cup) maple syrup
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30 ml (2 tbsp) mustard powder
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Salt and pepper to taste
Preparation steps:
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Preheat the oven to 160 °C (325 °F).
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Place the ham in a large roasting pan and cover with cold water. Bring to a boil on the stove, skimming as needed.
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Add the onion and cloves, cover, and bake for 2 h 30.
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In a bowl, mix the maple syrup, mustard powder, a pinch of salt and pepper, then add 2 to 3 tablespoons of La Pimenterie chipotle syrup, depending on desired intensity.
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Remove the ham from the oven, partially drain, and lightly score the rind in a crosshatch pattern.
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Generously brush the ham with the chipotle syrup glaze.
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Continue baking uncovered for 30 to 45 minutes, basting regularly with the pan juices.
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Let rest for 15 minutes before slicing and serving with roasted root vegetables or creamy mashed potatoes.