Ham stew with cranberries and maple syrup

When it comes to stew, intoxicating aromas and comforting flavours go with the territory. This stew is no exception, and it even hits some delectable maple notes.

10 min
40 min
5 serving(s)


  • 675 g of Lafleur Toupie Ham, cubed
  • 45 mL (3 tablespoons) of oil
  • 15 mL (1 tablespoon) of butter
  • Flour for coating meat
  • 1 clove garlic, chopped
  • 1 onion, roughly chopped
  • 7 mL (1/2 tablespoon) of pepper
  • 375 mL (1 1/2 cups) of beef stock
  • 80 mL (1/3 cup) of maple syrup
  • 125 mL (1/2 cup) of dried cranberries
  • Freshly ground pepper to taste
  • Fresh parsley, chopped, as a garnish


  1. 1.

    Preheat oven to 350°F (180°C).

  2. 2.

    Heat oil and melt butter in an ovenproof pan.

  3. 3.

    Meanwhile, coat cubes of ham with flour and shake off excess.

  4. 4.

    Brown ham cubes over high heat to sear meat and seal in juices.

  5. 5.

    Add garlic and onion and cook for 2 to 3 minutes. Add pepper, beef stock and maple syrup. Bring to a boil.

  6. 6.

    Add dried cranberries and stir well.

  7. 7.

    Cover and place in the oven. Cook for 30 minutes.

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