with Caramelised Apples
|1||Denninger’s Maple Ham|
|1||cup||Black River Apple Cider|
|4||large||firm red apples such as, Gala or Fuji|
|3||tbsp||Stirling Unsalted Butter|
Preheat oven to 350ºF.
Place ham in a shallow pan with the fat side facing up. Add a small amount of apple juice or cider to the pan. Cover with foil. Bake for approximately 30-40 minutes per kilogram.
While ham is baking, peel and core apples. Be sure to use crisp apples, as soft apples may not hold their shape. Cut into 1/4 inch thick slices. In a 12-inch skillet pan, melt butter over medium-low heat. Add maple syrup and cook until mixture is bubbly, about 1 minute. Add apples and lemon juice and cook approximately 2 minutes each side. Let cool.
Remove foil during the last 20-30 minutes and add Dijon Maple Glaze.
Dijon Maple Sauce
|¼||cup||Voisin’s Maple Syrup|
|¼||cup||dark brown sugar|
|2||tbsp||Kozlik’s Amazing Maple Mustard|
Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.