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Les Marchés Publics de Montréal

Spiced Maple-glazed Pulled Ham

All recipes |  Main dishes

Spiced Maple-glazed Pulled Ham, Plats principaux
  • An Easter favourite, Quebec pork goes deliciously well with maple syrup from here!


    Serves 8 to 10.

    • 1 ham shoulder on the bone (Picnic ham)
    • 2 bay leaves
    • 30 ml mustard seeds
    • 14 black peppercorns
    • 14 ml fennel seed
    • 6 whole cloves
    • 250 ml maple syrup
    • Water


    1. Using a sharp knife, score a diamond pattern into the rind.
    2. Mix the spices and rub them onto the rind.
    3. Place the ham into a slow cooker, drizzle it with the maple syrup and pour in water to cover the ham to midpoint. Cook at low for about 10 hours. If you do not have a slow cooker, cook the ham in the oven at 340°F / 175° C for 3 to 4 hours, covered.
    4. Take the ham out of the slow cooker or oven, and shred it using two forks.

    *The pulled ham can be prepared ahead of time and reheated. You can serve it “as is” or in sandwiches on Kaiser buns, with sweet mustard and aged cheddar.
    A recipe by MPM’s resident chef, Nicole Anne Gagnon.

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