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.

7 min
60 min
6 serving(s)


  • 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


  1. 1.

    Preheat oven to 350˚F (175˚C)

  2. 2.

    Heat oil in a pan and melt butter. Sauté onion, celery and carrot.

  3. 3.

    Add flour, remove from the heat and mix well to make a roux.

  4. 4.

    Add beer and stock and mix in flour thoroughly.

  5. 5.

    Add thyme and bay leaf. Bring to a boil and season with salt and pepper to taste.

  6. 6.

    Place ham and sauce in an ovenproof dish and cook for 45 minutes, basting occasionally.

  7. 7.

    Soak raisins in boiling water for 15 minutes.

  8. 8.

    Remove ham from the oven and keep warm.

  9. 9.

    Bring sauce to a boil and correct seasoning. Strain sauce.

  10. 10.

    Drain raisins well and add to sauce.

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