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Jambon de le cabane a sucre ( sugar house ham)
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| Artist: |
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| Categories: |
French, Jams & Jellies, Meats, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Ham, 8 to 10 lbs | | 3
| quart | 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 |
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Procedures:
| 1 | Bring the apple juice or maple sap to a boil and place ham into it. | | 2 | Cover and simmer over low heat for 3 hours, or till the ham is tender. | | 3 | Remove meat from liquid and trim off rind only. | | 4 | Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. | | 5 | Simmer 5 minutes, and place ham in dripping pan and pour sauce over it. | | 6 | Bake at 300f for 30 minutes. | | 7 | Thicken the juice to taste with browned flour, blended with cold water. | | 8 | Serve the delicious sauce with the warm ham (which is equally good cold) |
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