Beer-braised ham with roasted apples and fennel

  • Preparation 20 min
  • Cooking 4 h 5 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 2 tbsp (30 ml) butter
  • ½ Spanish onion finely chopped
  • 2 garlic cloves finely chopped
  • 3 cups (750 ml) blonde beer
  • 1 large smoked ham about 6 lb (3 kg / 105 oz) picnic style with bone and rind
  • 1 cup (250 ml) maple syrup
  • 1 cup (250 ml) brown sugar
  • 1 tsp (5 ml) herbes de Provence
  • 3 bay leaves
  • 2 tbsp (30 ml) Dijon mustard
  • 3 cloves
  • 1 to 2 cups (250 to 500 ml) water
  • 2 Spartan apples cut into quarters
  • ½ fennel bulb cut into quarters

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Preparation

  • Preheat the oven to 300°F (150°C).
  • In a large Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Deglaze with the beer and scrape the bottom well to recover all the garlic and onion bits.
  • Add the ham, maple syrup, brown sugar, herbes de Provence, bay leaves, Dijon mustard and cloves. Pour enough water to reach halfway up the ham. Cover, put in the oven and cook for 3h30, basting the ham every 20 minutes.
  • Add the apples and fennel around the ham, then baste generously. Remove the lid and continue cooking for 30 minutes uncovered to caramelize.
  • Using a large knife, carefully remove the rind from the ham and cut beautiful slices. Serve with the cooked apples and fennel and drizzle with sauce.