Smoked pork shoulder with beer and maple taffy glaze
Servings : 10
Directions : 15 minutes
Cook in : 180 minutes
1 smoked pork shoulder with bone, approximately 3.5 kg (7 to 8 lbs) 30 ml (2 tbsp) of maple mustard 2 onions, cut in quarters 2 bay leaves 1 bottle (341 ml) of blond ale Maple pepper 125 ml (½ cup) of maple taffy
Preheat the oven to 160 °C (325 °F).
Remove the rind from the shoulder and trim, if desired, the layer of fat. Score the fat, creating a lattice pattern.
Place the meat in a small drip pan and brush with maple mustard.
Add the onions, bay leaves and ale. Season with pepper.
Cover with aluminum foil and roast for 2 hours.
Preheat the oven to 190 °C (375 °F).
Brush the meat with a third of the maple taffy and return to the oven uncovered. Roast for 20 minutes.
Brush again with half of the remaining maple taffy and continue roasting for another 15 minutes.
Repeat with the rest of the maple taffy and roast until the meat is well glazed, approximately 15 minutes.
Pour the liquid through a sieve and reduce by a third on high heat for approximately 10 minutes. Defat if needed.
Slice the ham and serve with the onions and the reduced cooking liquid.