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Jambon De Le Cabane a Sucre (Sugar House Ham)


1 Ham; 8 to 10 lbs
3 qt Apple juice or Maple sap
2 cup Maple sugar
1 tsp Mustard; hot dry
2 tsp Cloves; ground
1/4 cup Water
2 cup Raisins

Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and place ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes.

Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.