Julian Armstrong, The Gazette (Monttreal Canada)
Published: Wednesday, April 04, 2007
Bring a sweet hint of maple syrup to your Easter table via one of these dishes. The recipes are offered up by members of the new Route de l'erable launched to help raise the profile of Quebec's maple syrup.
Ham Braised with Maple Beer
Serves 6
Belgian-born brewer Patrice Schoune of St. Polycarpe suggests ham cooked with L'Erabiere, his beer that's fermented with maple syrup in the brew. Adding vegetables to the casserole makes this Easter meat easy on the cook.
3 tablespoons (45 mL) butter
1 onion, finely chopped
1 leek, white and tender green parts, finely chopped
1 carrot, peeled, chopped
2 tablespoons (30 mL) granulated maple sugar
1 smoked ham, 21/4 pounds (1 kg)
8 whole cloves
1 bouquet garni*
1 tomato, chopped
2 bottles (340 mL each) Schoune L'Erabiere maple beer**
*Made by tying several sprigs of flat-leaf parsley and thyme with a bay leaf in a small square of cheesecloth.
** Available in stores that stock microbrewery beers.
1 onion, finely chopped
1 leek, white and tender green parts, finely chopped
1 carrot, peeled, chopped
2 tablespoons (30 mL) granulated maple sugar
1 smoked ham, 21/4 pounds (1 kg)
8 whole cloves
1 bouquet garni*
1 tomato, chopped
2 bottles (340 mL each) Schoune L'Erabiere maple beer**
*Made by tying several sprigs of flat-leaf parsley and thyme with a bay leaf in a small square of cheesecloth.
** Available in stores that stock microbrewery beers.
Using a large, heavy, heat-proof casserole over medium heat, heat butter and cook onion, leek and carrot until soft, three to four minutes. Stir in maple sugar, continuing to cook until mixture browns and becomes caramelized. Lower heat. Stud ham all over with cloves and set it on vegetable mixture. Add bouquet garni and tomato, and pour beer all over the meat. Roast uncovered in oven heated to 375 degrees F (190 C) for 20 minutes, then lower heat to 325 degrees F (160 C), cover casserole and continue to roast for 45 minutes. Remove from oven, place ham on platter, and let stand for at least 10 minutes. Carve and serve with vegetable mixture and pan juices.
Approximate nutritional content per serving:
Calories...................................380
Protein....................................36 g
Fat...........................................15 g
Carbohydrates.........................16 g
Dietary fibre..............................2 g
Sodium...........................1,690 mg
Calories...................................380
Protein....................................36 g
Fat...........................................15 g
Carbohydrates.........................16 g
Dietary fibre..............................2 g
Sodium...........................1,690 mg
read the whole story at: http://www.canada.com/montrealgazette/story.html?id=8633b19c-9fc9-47e0-b182-aeb58c91014f
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