This beer and maple braised ham is one of my favorite recipes, and I've been making it regularly for years.
It's a comforting, easy dish and a great way to cook ham a little differently.
Unlike the classic maple-glazed ham, this version is slow-braised in a flavorful mixture of leeks, carrots, beer, and maple syrup. The result is tender, flavorful ham with a rich, savory sauce.
This beer-braised ham fits beautifully into a maple-inspired meal reminiscent of a traditional sugar shack menu, but it's just as perfect for a cozy winter dinner.
Served with baked beans, roasted potatoes, a quiche, or a frittata, this beer and maple braised ham also makes a great addition to a hearty brunch table.
And trust me, it's so flavorful you won't even need mustard to enjoy it.
A Ham Recipe from Made in Quebec
This beer and maple braised ham recipe comes from the cookbook Made in Quebec: A Culinary Journey by Julian Armstrong. Originally published in English, I'm sharing the recipe here translated into French with the author's permission.
The book highlights Québec's local products and culinary traditions, and this recipe is a great example of that heritage.
Tips for making this beer and maple braised ham
Do not let the liquid boil. The braising liquid should stay at a gentle simmer so the meat remains tender.
Cover the Dutch oven well. This allows the ham to braise slowly and absorb the flavors of the beer and maple syrup.
Baste the ham during cooking. This helps keep the meat juicy and well flavored.
What to do with leftover ham
If you have leftover ham, it can easily be used in several simple recipes. It's perfect for quick lunches or easy weeknight dinners:
- in a ham sandwich with whole-grain mustard
- in an omelet, frittata, or quiche
- in a homemade split pea soup
- for breakfast with crispy potatoes and eggs
- in a mac and cheese.
Frequently Asked Questions
Which beer should you use for this recipe?
The original recipe uses maple beer from Ferme Brasserie Schoune in St-Polycarpe.
If you can't find any, simply use the same amount of lager or light ale and add 2 tablespoon (30 ml) maple syrup.
Avoid beers that are too bitter (IPA), which could overpower the flavours of the dish.
Can I prepare this ham in advance?
Yes. Like many braised dishes, it's often even better the next day, when the flavors have had time to develop.
What type of ham should you use?
Use a whole smoked ham (not pre-sliced) for this recipe, as it keeps its texture better during the slow braising process. Avoid pressed or reconstituted ham, which tends to be less flavorful.
If the ham is bone-in, even better. The bone adds extra flavor to the broth as it cooks.
Can braised ham be frozen?
Yes. Braised ham freezes very well. Cut it into portions and store it with a little of the cooking broth to keep it moist when reheated.
Beer and maple braised ham
A slow cooked ham, braised in beer and vegetables with a touch of maple, that will outshine your average ham.
Ingredients
- 3 tablespoon (45 ml) butter
- 1 medium onion, finely chopped
- 1 leek (white), finely chopped
- 1 carrot, diced
- 2 tablespoon (30 ml) granulated maple sugar
- 1 smoked ham with bone, 2 pounds (1 kg), pricked with 8 cloves
- 1 tomato, peeled, seeded and diced
- 1 bouquet garni (1 bay leaf, a few sprigs of fresh thyme and flat parsley tied together or wrapped in cheesecloth)
- 2 bottles (12 ounces, 341 ml each) of Blonde à l'érable, Schoune's maple beer (see note **)
Instructions
- Preheat oven to 375°F (190°C).
- In a deep ovenproof pan with a lid, melt the butter over medium heat and sauté the onion, leek and carrot until soft (about 5 minutes).
- Add maple sugar and continue cooking, stirring frequently, until lightly caramelized.
- Place the ham on top of the vegetables, then add the tomato, bouquet garni and beer to the pan.
- Roast in the oven, uncovered, for about 20 minutes.
- Reduce oven temperature to 325°F (160°C) and continue roasting for another 45 minutes, brushing the ham occasionally with the beer sauce from the pan.
- Remove the pan from the oven, place the ham on a serving plate and cover with aluminum foil. Let the ham rest for 10 minutes.
- Slice the ham and serve it with the vegetables and beer sauce.
Notes
** Note for the beer: if you don't have maple beer, use 2 bottles of blonde beer and add 2 tablespoon (30 ml) of maple syrup.
Get the book Made in Quebec: A culinary journey
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
