Maple and Ginger-Braised Ham
Ham is a staple at the sugar shack, but it certainly begs to be revamped. Give it a strong aromatic base with fresh ginger, garlic, hot pepper and soy sauce. You can cook it fast in the pressure cooker or slower in the slow cooker for more tender meat. Serve it as is or in […]
Ingredients
- 1 onion, thinly sliced
- 2 garlic cloves, coarsely chopped
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, washed and sliced
- 1/2 jalapeño chili pepper, seeded or unseeded, cut into rounds
- 1 tbsp (15 ml) vegetable oil
- 1 boneless smoked ham, about 1 ⅔ lb (750 g)
- 2 cups (500 ml) water
- 1 cup (250 ml) maple syrup
- 1 tbsp (15 ml) low-sodium soy sauce (optional)
Instructions
- Preheat a pressure cooker on the Sauté function for 2 minutes (see note). Soften the onion, garlic, ginger and jalapeño in the oil.
- Add the remaining ingredients to the pressure cooker. Cover and select the Meat function. Set the machine to cook for 45 minutes.
- Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Remove and compost the ginger. On a work surface, slice the ham.
- Serve the ham with potatoes, if desired, or transfer with the sauce into an airtight container and let cool. Cover and refrigerate.
Ham is a staple at the sugar shack, but it certainly begs to be revamped. Give it a strong aromatic base with fresh ginger, garlic, hot pepper and soy sauce. You can cook it fast in the pressure cooker or slower in the slow cooker for more tender meat. Serve it as is or in a sandwich. We’ve certainly come a long way from the traditional braised ham with boiled potatoes.