Maple Beer Baked Ham

For the cooking stock and glaze

• 1 tbsp butter
• 1 clove garlic, minced
• 1 onion, minced
• 300 ml strong beer of your choice
• 235 ml chicken or beef broth
• 175 ml pure maple syrup, divided
• 3 tbsp Dijon mustard
• 2 cloves
• 1 cinnamon stick
• 1 tsp coriander seeds
• freshly ground pepper, to taste

For the pork

• 7 kg smoked pork shoulder (bone in)

cooking liquid

1. In a large stockpot over medium heat, melt butter.
2. Add minced onion and garlic, sauté until soft, about 5 minutes.
3. Add beer, broth, 115 ml maple syrup, Dijon mustard, cloves, cinnamon stick, coriander seeds, and pepper. Whisk until well combined and bring to a boil.
4. Add the pork shoulder to the pot. Return to a boil, reduce heat, cover, and simmer for approximately 1.5 hours or until meat is tender.

bake ham

1. Preheat oven to 200ºC.
2. Carefully remove pork from pot and place in a baking dish.
3. Continue cooking the liquid until reduced by half. Remove from heat and stir in remaining 60 ml maple syrup to make glaze.
4. Baste the pork shoulder with the maple glaze.
5. transfer to the oven and bake for about 20 minutes until ham begins to crisp, basting every 5 minutes with maple glaze.

To serve

1. Carve ham and serve with vegetables of your choice.