- 15 ml butter
- 1 clove garlic, minced
- 1 onion, minced
- 320 ml strong beer of your choice
- 240 ml chicken or beef broth
- 180 ml pure maple syrup from Canada, divided
- 45 ml Dijon mustard
- 2 cloves
- 1 cinnamon stick
- 5 ml coriander seeds
- Freshly ground pepper, to taste
- One 2.5 kg pound smoked pork shoulder (bone in)
- In a large stockpot over medium heat, melt butter.
- Add onions and garlic, sauté until soft, about 5 minutes.
- Add beer, chicken or beef broth, 1/2 cup maple syrup, mustard, cloves, cinnamon, coriander and pepper, whisking until well-combined. Bring to a boil.
- Add pork to pot. Return to a boil. Reduce heat, cover, and simmer until meat is tender, about 1 1/2 hours.
- Preheat oven to 400ºF.
- Carefully remove pork from pot and transfer to a baking dish.
- Continue cooking liquid until reduced by half. Remove from heat and stir in remaining 1/4 cup maple syrup.
- Baste meat with maple glaze. Transfer to oven and bake until ham begins to crisp, about 20 minutes, basting with maple glaze every 5 minutes.
- Carve ham and serve with vegetables of your choice.
In honor of tapping season, treat your family to a sugar shack inspired meal with all the maple fixings. This maple beer baked ham is a true taste of Canada and goes great with our maple baked beans.