Jambon rôti à la moutarde, à l’érable et à la muscade
Baked ham glazed with mustard, maple syrup, and nutmeg
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  • Comfort food
  • Easy to do
préparation
10minutes
cuisson
4hours
servings
8-10
type of dish
Main course
préparation
10minutes
cuisson
4hours
servings
8-10
type of dish
Main course
Jambon rôti à la moutarde, à l’érable et à la muscade
Baked ham glazed with mustard, maple syrup, and nutmeg
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
préparation
10minutes
cuisson
4hours
servings
8-10
type of dish
Main course
préparation
10minutes
cuisson
4hours
servings
8-10
type of dish
Main course
ingredient
  • 3 onion(s) , thickly sliced into rings
  • 4 sprig(s) of thyme (fresh)
  • 2-3 sprig(s) parsley (italian)
  • 2 clove(s) garlic , crushed
  • Glaze
  • 60 ml dijon mustard
  • 30 ml maple syrup
  • 30 ml brown sugar
  • 2 ml of ground nutmeg
  • 2 ml ginger , grounded
  • To taste, salt and pepper
  • 1 boneless ham (aroung 3 kg)
  • 3 onion(s) , thickly sliced into rings
  • 4 sprig(s) of thyme (fresh)
  • 2-3 sprig(s) parsley (italian)
  • 2 clove(s) garlic , crushed
  • Glaze
  • 60 ml dijon mustard
  • 30 ml maple syrup
  • 30 ml brown sugar
  • 2 ml of ground nutmeg
  • 2 ml ginger , grounded
  • To taste, salt and pepper
  • 1 boneless ham (aroung 3 kg)
prep time
  1. Preheat oven to 170°C (325°F).
  2. Place sliced onions on bottom of roasting pan, and add herbs and garlic cloves. Set aside.
  3. In a bowl, thoroughly mix ingredients for glaze.
  4. Place ham in roasting pan and baste with glaze.
  5. Pour 125 ml (½ cup) water in bottom of roasting pan.
  6. Bake 4 hours, lightly basting once an hour.
  7. Remove from oven. Set aside 10–15 minutes before carving. Save drippings for pouring on the meat slices.
  8. Add to platter some carrots and asparagus steam cooked before hand. Serve with mashed root vegetables.