Ham with beer and raisins
There’s nothing like a good beer to bring complexity to a meal, especially when it’s accompanied by a big fruity dose of raisin flavour.
- 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
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.