Braised beer and mustard picnic

< Retour vers l'accueil

With a caramelized apple-maple sauce, this delicious main course pairs perfectly with the flavour of beer.

20 min
180 min
8-10 serving(s)


  • 1 Lafleur Picnic Ham


  • 1 carrot, cut in large dices
  • 1 onion, cut in large dices
  • 1 celery stalk, cut in large dices
  • 3 laurel leaves
  • 3 cloves
  • 1 cinnamon stick
  • Thyme, to taste
  • Freshly ground pepper, to taste

Sauce for Braising

  • 1 bottle (341 ml) strong beer
  • 250 g brown sugar
  • 75 ml Dijon mustard
  • 30 ml prepared mustard
  • 1 tsp. freshly ground pepper
  • ½ tsp. fresh or dried thyme

Maple-Caramelized Apple Sauce

  • 750 ml demi-glace
  • 200 ml maple syrup
  • 2 French shallots, finely minced
  • 4 Cortland apples, peeled, seeded and cut in large dices, in the juice of 1 lemon
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • Freshly ground nutmeg, to taste
  • Salt and pepper, to taste


  1. 1.

    Place Lafleur Picnic in large saucepan and add all court-bouillon ingredients. Cover with cold water. Bring to the boil and reduce heat, then simmer for two hours.

  2. 2.

    Preheat oven to 375°F (190°C).

  3. 3.

    In round-bottomed mixing bowl, combine beer, brown sugar, mustard, pepper and thyme.

  4. 4.

    Gently remove Picnic from cooking liquid and place in ovenproof dish. Pour beer mix in dish.

  5. 5.

    Cover with aluminum paper and bake for 30 minutes.

  6. 6.

    Remove aluminum paper and cook for 30 more minutes, making sure to baste Picnic with cooking juices once in a while.

  7. 7.

    Set aside for 10 to 15 minutes before serving with sauce.

Maple-Caramelized Apple Sauce

  1. 1.

    Heat up a saucepan. Add one tbsp. butter and melt. Add shallots and small pinch of salt and mix. -Lower heat and let shallots sweat for two minutes without browning.

  2. 2.

    Add 150 ml maple syrup and simmer five minutes. Add demi-glace and simmer five minutes.

  3. 3.

    Drain apples. In frying pan, heat up olive oil over high heat and add one tbsp. butter and apples. -Sauté apples for two minutes, add syrup, season to taste and reduce for two minutes.

  4. 4.

    Add apples to sauce.

Other recipes you might be interested in


Roasted ham with onion and blueberry confit

A delicious recipe, with a genuine Québécois flourish!

Read more

Ham fettuccini with shallot confit and rosée sauce flambée

For pasta lovers who want to stretch beyond your basic Bolognese sauce.

Read more

Picnic pork shoulder with spicy mango bbq sauce

A spicy, teeny bit exotic side that makes all the difference!

Read more

Looking for inspiration?

Some inspiring ideas to bring joy to your day.

Discover some inspirations

Stay in touch!

Products, recipes, promotions, true stories...
Subscribe to our newsletter to get all our latest updates.

Newsletter Lafleur™ / 1580, rue Eiffel, Boucherville (Québec) J4B 5Y1 / 514 858-9000, ext 3123
Anyone who agrees to receiving the newsletters can unsubscribe at anytime, free of any charges, by clicking on the unsubscribe link