- 1 toupie ham, boneless, about 2.5 to 3 kg (5 to 6 lb)
- 1 onion, coarsely diced
- 2 celery stalks
- 2 carrots, diced
- A few cloves
- 30 ml (2 tbsp) dry mustard
- Cold water to cover the ham
- 375 ml (1 1/2 cups) maple syrup
- 30 ml (2 tbsp) brown sugar
- 45 ml (3 tbsp) prepared mustard
- 2.5 ml (1/2 tsp) ground cloves or several whole cloves
- 1 dark beer (341 ml)
- A handful of cloves
- In a bowl, mix together all the glaze ingredients. Set aside.
- In a large cooking pot, place the ham.
- Add all the other ingredients, cover with water and bring to a boil.
- Cover and simmer for 60 minutes.
- Preheat the oven to 180°C (350°F).
- Remove the ham from the cooking liquid and place it in a roasting pan.
- Keep the cooking liquid. Remove the rind.
- Score the fat on the ham in a criss-cross pattern with the tip of a knife to create a diamond pattern.
- If you are using them, stick a whole clove in each diamond of scored fat.
- Top the ham with 3/4 of the glaze.
- Bake in the oven for 60 minutes.
- Moisten the ham from time to time with the glaze at the bottom of the roasting pan.
- If the glaze turns too syrupy, add a bit of cooking liquid.
- Turn up the oven heat to 190°C (375°F). Top the ham with the rest of the glaze. Finish cooking for 15 to 20 minutes for a well-glazed ham.
- Serve with boiled potatoes and steamed vegetables or a green salad.