From the choice of ham to cooking it to perfection, follow the guide to make this dish a success and discover delicious recipes inspired by maple syrup season.
Two Types of Ham
In both culinary and commercial use, there are two types of ham: buttock ham, from the hind leg, and shoulder ham, often called picnic ham, from the front leg.
- Buttock ham is a leaner, bulky piece, ideal for obtaining uniform slices. It is often deboned. Bone-in formats, however, are juicier and tastier.
- Shoulder ham is usually smaller and fattier. Once cooked, it shreds easily and can be integrated into a variety of preparations.
Before Cooking, Desalt
Most hams are brined and very salty. It is recommended to remove excess salt before cooking by simmering it for 15 minutes, and repeating the process a second time if necessary.
Cooking
Hams are ideally cooked with the bone-in and rind on—with cross-shaped incisions. This step allows the fat to melt better during cooking.
These three methods are preferred: in the oven, on the stove or in the slow cooker.
- In the oven (325°F / 160°C)
Place the ham in a roasting pan, rind side up, and cover it with liquid. Simmer covered for 2 to 3 hours for juicier meat.
- For a braised or lacquered version, use 2 to 3 cups of cooking liquid. Uncover for the last hour in order to baste the meat with the cooking juices.
- On the stove (low heat)
Here, too, cover the ham with liquid and let it simmer gently, covered, for about 3 hours, turning it halfway through cooking. The meat is ready when it comes off the bone.
- In the slow cooker
After placing the ham and aromatics in the slow cooker container, add liquid to about 2 inches from the rim. Cooking is done at a low temperature for 8 to 10 hours.
Top Ham
This type of churned ham is made up of pieces that are kneaded and then pressed into the shape of a spinning top. The layer of fat on the surface prevents the meat from becoming too dry, so it’s better to keep it.
Top ham is ready to eat, hot or cold. You can cut it into slices to pan fry with butter by adding a drizzle of maple syrup at the end, or reheat it in the oven.
Get inspired by these recipes:
Sweet and Savoury Ham
No matter the occasion, ham is always a hit. The secret? Its tender, salty meat is the perfect partner for sweet sauces. We obviously think of traditional maple ham, which has become a true local classic, but there are a thousand ways to sweeten ham, for tastes that are sure to please everyone. Dare to use fruit and spices, and you will get a delicious ham meal!
Get inspired by these recipes:
Roasted ham with mustard, maple and nutmeg
Glazed ham with cranberries and rosemary
And to prolong the pleasure, finish the meal with a gourmet Pudding Chômeur (Poor Man’s Pudding) that’s easy to make in the slow cooker.
