Jambon De Le Cabane A Sucre ( Sugar House Ham)
- 1 Ham; 8 to 10 lbs.
- 3 qt. Apple juice or Maple sap
- 2 c Maple
- 1 tsp. Mustard; hot dry
- 2 tsp. Cloves; ground
- 1/4 c -Water
- 2 c 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).
Recipe from the Quebec section of The
Canadiana Cookbook by Mme Jehane Benoit