Maple Syrup Glazed Ham – Jambon Glacé a L’Érable: A Quebecois Family Heirloom

The aroma of maple syrup always transports me back to my childhood Christmases. The scent would waft through the entire house, a sweet promise of festive feasts and family gatherings. My aunt, Tante Marie, always arrived with her enormous pot, carefully cradling her famous Jambon Glacé a L’Érable, a maple syrup glazed ham recipe passed down through generations. It was always the centerpiece, a glistening mahogany beacon surrounded by bowls of creamy mashed potatoes and vibrant roasted root vegetables. This ham wasn’t just food; it was a tradition, a taste of home, and a tangible link to our Quebecois heritage.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 4-5 hours
• Total Time: 4.5-5.5 hours
• Servings: 8-10
• Yield: 8-10 slices
• Dietary Type: Not specified (contains meat)

Ingredients

• 1 (9 lb / 4 kg) ham
• 2 cups maple syrup, combined with 10 cups water

Additional Ingredients:

• 2 cups dried raisins
• 2 cups maple sugar, crumbled
• 1 teaspoon dried mustard (Keen’s Dried Mustard)
• 2 teaspoons whole cloves (optional)
• 4 teaspoons apple juice

Equipment Needed

• Large pot
• Bowl
• Roasting pan

Instructions

1. In a large pot, place the ham and pour in the maple syrup and water mixture. Bring to a boil over high heat.

2. Once boiling, reduce the heat to low and let the ham simmer for 3 to 4 hours, or until the ham is tender. Use a meat thermometer to ensure the internal temperature reaches a safe level.

3. Remove the ham from the pot and let it rest for 15 minutes, or until it has cooled enough to handle. Be sure to reserve a few cups of the maple syrup water from the pot; you’ll need this later for basting.

4. Once the ham is cooled slightly, carefully remove the rind and set it aside. This is an important step for creating a beautiful glazed finish.

5. In a separate bowl, combine the crumbled maple sugar, dried mustard, and apple juice. Stir well until the mixture is thoroughly blended and forms a thick paste.

6. If desired, add the whole cloves to the maple sugar and apple juice mixture. Let it sit for 15 minutes to allow the flavors to meld together, creating a more aromatic glaze.

7. Place the ham in a roasting pan. Generously baste the entire ham with the maple sugar juice mixture, ensuring that it is heavily coated. This will form the delicious glaze.

8. Pour 1 cup (or more) of the reserved ham water into the bottom of the roasting pan. Place the reserved ham rind in the pan as well. This adds moisture and flavor during the baking process.

9. Sprinkle the dried raisins over the ham, making sure to distribute them evenly across the top surface. They will plump up and become wonderfully sweet during baking.

10. Bake the ham in a preheated oven at 300°F (150°C) for 40 to 50 minutes. Baste the ham frequently with the pan juices, adding more ham water if needed to keep the ham moist and flavorful. The more basting, the more delicious the final result will be!

11. Once the ham is cooked and the glaze is beautifully caramelized, remove it from the oven and carefully transfer it to a serving platter.

12. Pour the raisins and the maple syrup drippings from the roasting pan over the ham. This adds extra moisture and sweetness.

Expert Tips & Tricks

• Choosing the Ham: A Quebec smoked ham is traditional for this recipe, adding a lovely depth of flavor. However, any good quality cured ham will work well.
• Maple Sugar Secrets: If you can’t find maple sugar, you can substitute with packed brown sugar but it will affect the taste slightly.
• The Basting is Key: Don’t skimp on the basting! This is what creates the beautiful, sticky, flavorful glaze that makes this ham so special.
• Preventing Dryness: Adding the ham rind to the roasting pan helps to infuse the ham with extra moisture, preventing it from drying out during baking.
• Bacon Variation: As my mother always says, the more flavors, the tastier! Try layering bacon strips over the top of the ham, securing them with toothpicks, for an even richer, smokier flavor.

Serving & Storage Suggestions

Serve the Jambon Glacé a L’Érable warm, sliced thinly, and drizzled with the pan drippings and raisins. It’s traditionally served with mashed potatoes, carrots, and turnips all whipped together for a truly hearty Quebecois meal. Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm in the oven or microwave. It also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating. The leftovers make great sandwiches or can be diced and added to omelets or frittatas.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1199 kcal	N/A
Calories from Fat	266 kcal	N/A
Total Fat	29.7g	45%
Saturated Fat	9.9g	49%
Cholesterol	265.4mg	88%
Sodium	7757.4mg	323%
Total Carbohydrate	116.1g	38%
Dietary Fiber	1.4g	5%
Sugars	100.2g	400%
Protein	115.2g	230%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Glaze: Add a pinch of cayenne pepper or a dash of hot sauce to the maple sugar mixture for a little kick.
• Citrus Twist: Incorporate the zest of an orange or lemon into the glaze for a bright, fresh flavor.
• Herbal Infusion: Add a sprig of fresh rosemary or thyme to the roasting pan during baking for an aromatic touch.
• Fruit Forward: Substitute the raisins with dried cranberries or chopped dried apricots for a different flavor profile.
• Alcoholic Enhancement: Add a splash of bourbon or rum to the maple syrup mixture for a deeper, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a bone-in ham for this recipe?
A: Yes, you can definitely use a bone-in ham. It might require a slightly longer simmering time to ensure it’s tender. Just be sure to check the internal temperature with a meat thermometer.

Q: What if I don’t have maple sugar?
A: You can substitute with brown sugar, but the flavor won’t be quite as authentically maple-y. Try to find maple sugar if possible for the best results.

Q: Can I make this ham ahead of time?
A: Yes, you can cook the ham a day or two in advance. Let it cool completely, then wrap it tightly in plastic wrap and refrigerate. Reheat gently in the oven before serving.

Q: How do I prevent the glaze from burning?
A: Keep a close eye on the ham during the last 20 minutes of baking. If the glaze starts to get too dark, tent the ham with foil to prevent burning.

Q: Can I use a different type of mustard?
A: While Keen’s Dried Mustard is traditional, you can substitute with another type of dry mustard or even a Dijon mustard. Just adjust the amount to taste.

Final Thoughts

This Jambon Glacé a L’Érable is more than just a recipe; it’s a taste of Quebec, a celebration of family traditions, and a testament to the simple pleasures of good food shared with loved ones. I encourage you to try this recipe and create your own memories around this delicious, sweet, and savory ham. Don’t be afraid to experiment with variations and make it your own. I would love to hear your feedback and see your creations! Serve this with a crisp hard cider for the perfect pairing. Bon appétit!