Preparation time:7 min
Cooking time: 60 min
Servings: 6
List of ingredients
- 1 kg of Lafleur Toupie Smoked Deboned Ham
- 15 mL (1 tablespoon) of oil
- 15 mL (1 tablespoon) of butter
- 30 mL (2 tablespoons) of flour
- 1 onion, diced
- 1 stalk of celery, diced
- 1 carrot, diced
- 1 10-oz. (341-mL) bottle of strong beer
- 250 mL (1 cup) of chicken stock
- 1 sprig of fresh thyme or 5 ml (1 teaspoon) of dried thyme
- 1 bay leaf
- 125 mL (1/2cup) of raisins
- Salt and freshly ground pepper to taste
Preparation
- Preheat oven to 350˚F (175˚C)
- Heat oil in a pan and melt butter. Sauté onion, celery and carrot.
- Add flour, remove from the heat and mix well to make a roux.
- Add beer and stock and mix in flour thoroughly.
- Add thyme and bay leaf. Bring to a boil and season with salt and pepper to taste.
- Place ham and sauce in an ovenproof dish and cook for 45 minutes, basting occasionally.
- Soak raisins in boiling water for 15 minutes.
- Remove ham from the oven and keep warm.
- Bring sauce to a boil and correct seasoning. Strain sauce.
- Drain raisins well and add to sauce.
Tips from the chef
- Use pineapple pieces instead of raisins if you prefer a sauce that’s less sweet.