Jambon De la Cabane a Sucre
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
ham
|
|
| 3 | quarts |
apple juice
or maple sap |
*
|
| 2 | cups |
maple sugar
|
*
|
| 1 | teaspoon |
dry mustard
hot |
|
| 2 | tablespoons |
cloves
ground |
|
| ¼ | cup |
water
|
|
| 2 | cups |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
ham
|
|
| 3 | quarts |
apple juice
or maple sap |
*
|
| 473 | ml |
maple sugar
|
*
|
| 5 | ml |
dry mustard
hot |
|
| 3E+1 | ml |
cloves
ground |
|
| 59 | ml |
water
|
|
| 473 | ml |
raisins, seedless
|
|
Directions
Bring the apple juice or the maple sap to a boil and place ham in it.
Cover and simmer over low heat for 3 hours, or until the ham is tender.
Remove meat from liquid and trim off the rind only.
Place the sugar, mustard, cloves and water in a saucepan and add one cup of the cooking juice and 2 cups of raisins.
Simmer 5 minutes, then place ham in dripping pan and pour sauce over it.
Bake at 300℉ (150℃), for 30 minutes.
Thicken the juice to taste with browned flour, blended with cold water.
Serve the delicious raisin sauce with the warm ham (which is equally good cold).
