Maple beer ham

  • Preparation 10 min
  • Cooking 2 h
  • Servings 8 to 10
  • Freezing Absolutely



  • 2.6kg half-butt ham bone-in , smoked and cooked (ready to eat)
  • 500ml of Suzanne Marceau maple beer by the Microbrasserie de l’Île d’Orléans
  • 1 cup maple syrup
  • 2 tablespoons Dijon mustard
  • Water



  • Preheat the oven to 350 °F.
  • Rinse the ham under cold water and place in a large saucepan.
  • Add beer and maple syrup and stir. Pour enough water to cover the ham to 3/4.
  • Brush top with Dijon mustard and pepper to taste.
  • Cover and place in the oven. Cook for 2 hours, basting regularly with the juice. Serve with mashed potatoes and steamed carrots!