This recipe is inspired by the 2015 vintage of the Sotolon and is a creation of François Chartier with partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants), from the book Papilles pour Tous!
It’s hard to spoil a maple-flavored ham. And it’s even harder to resist the aromas of maple, cooked with the 2015 Imperial Sotolon, and clove, two ingredients from the same family as our authentic Quebec maple syrup. Your sugar shack season will never be the same again!
- Half a bone-in ham of about 4 kg (8 lbs)
- 440 mL 2015 Imperial Sotolon beer, Série Gastronmie, Glutenberg/Chartier
- 375 mL (1 ½ cup) maple syrup
- 10 cloves
- 5 g (1 tsp.) black crushed pepper
- Cold water (sufficient quantity)
- Place the ham, cloves and pepper in a large pot with a lid. Pour the beer and the maple syrup into the pot. Cover with water. Cover with the lid and let simmer for 3 hours.
- Once the ham has finished cooking, let it cool down in its juices* for 1 hour.
- Preheat the oven to 450 ºF (180 ºC).
- Place the ham in a baking dish and cook between 45 minutes to an hour. It’s important to baste the ham many times to get that perfect glaze.
Tip to transform the cooking juices into pea soup!
Do not throw out the broth in which you have cooked the ham, because it can serve as an excellent base to prepare a pea or vegetable soup!
"Liquid harmonic trails"
Because the 2015 Imperial Sotolon was inspired by maple syrup and complementary ingredients – including ham – this beer is ideal to create the perfect harmony with this recipe, as well as with the pea soup that can be derived from it and as multitude of unimaginable maple ham recipe variations