Roasted ham with maple, leeks and orange marmalade

Author: Les Cultures de chez nous
Jambon rôti à l’érable, marmelade de poireaux à l’orange
Preparation 15
Baking 225
Portions 8
Freezing No


  • 1 smoked ham from shoulder with bones of about 3 kg (6.5 pound), without rind
  • 500 ml (2 cups) of brown sugar
  • 1 blond beer of 341 ml
  • 500 ml (2 cups) of orange juice
  • 1 cinnamon stick
  • 4 cloves
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of orange marmalade
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  • Boil ham 2 times, in a large casserole filled with water for 15 minutes each times. Throw water away and set ham aside in an oven safe plate. Set the grill at the bottom of the oven. Preheat oven at 350 °F (180 °C).
  • In a casserole, boil brown sugar with orange juice, beer, cinnamon and cloves. Boils for 15 minutes. Remove cinnamon and cloves. Add sliced leeks and orange marmalade. Reduce of an half.
  • Pour over ham. Cover and oven bake 2 hours. Remove lid and continue cooking for 1 hour while frequently spraying with its cooking juice. Set aside ham on a serving plate covered with aluminium paper. In a casserole, add cooking juice to leeks and reduce of an half.
  • Slice ham and serve with maple cooking juice, Brussels sprouts and mashed potatoes.

Chef's notes