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Jambon braisé à la bière et à l’érable (Ham Braised In Maple Beer)

Created by Marramamba on August 10, 2015

2 pounds smoked ham (with bone, pierced with 8 or more cloves, 1 kg)
1 tomato, peeled, seeded, and coarsely chopped
1 bouquet garni (1 bay leaf and sprigs of fresh thyme and flat-leaf parsley tied together, or tied in a cheesecloth bag)
24 ounces beer (two bottles, 12 ounce/342 mL each, Schoune L’Érabière maple-flavoured beer - see Note)

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a deep, heavy, stovetop-safe casserole dish, melt butter over medium heat and cook onion, leek, and carrot just until tender, about 5 minutes. Add maple sugar and continue cooking, stirring often, until mixture is lightly caramelized. Set ham on vegetables and then add tomato, bouquet garni, and beer to the casserole dish.
Step 3: Roast, uncovered, for 20 minutes. Reduce the oven temperature to 325°F (160°C) and roast for another 45 minutes, basting occasionally.
Step 4: Remove casserole dish from the oven, place ham on a warmed serving platter, cover loosely with foil and let stand for 10 minutes. Carve ham and serve on warmed serving plates, accompanied by vegetables and beer sauce.
Note: You can use light beer mixed with 2 tablespoons (30 mL) maple syrup instead of Schoune L’Érabière