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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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We were on a vacation with the administrative chef of Quebec's famous Chateau Frontenac and upon returning to the chalet, he made this recipe to which I assisted and helped cutting the vegetables. It tasted very good and to my surprise it had kept its original colour (rosy and tender). I have been making it ever since (that was 15 years ago). Ingredients:
1 (2 1/2 lb) ham, toupie style (half moon) |
cold water, to cover the ham |
2 carrots, peeled and cut in 2 inch length |
2 stalks celery, peeled and cut in 2 inch length |
1 medium onion, cut in half |
4 -5 whole peppercorns |
10 whole cloves |
2 ounces liquid honey |
Directions:
1. Put the ham in a casserole and cover it with cold water.
2. Add the ingredients of the first part and bring to simmer for 30 minutes.
3. With a fork get the ham out of the cooking liquid and put it on a Pyrex plate or other oven proof dish.
4. Insert evenly the cloves in the ham top surface and cover it with honey.
5. Place in a preheated oven (350°F) for 30 minutes.
6. Once the ham cooked, let it cool a while and with a spoon complete the glazing with the honey left at bottom of the plate.
7. Serve it warm or cold. (THE COOKING LIQUID THAT YOU KEPT, USE IT AS A SOUP BASE. ex: bean soup, minestrone, orsley. etc).
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