- 3,3 lb old-fashioned smoked ham (butt or shank portion)
- 1/2 cup maple syrup (preferably dark syrup, for its robust flavour)
- 1/2 cup cider
- 1 tbsp butter
- 3 apples (Empire, Spartan, Cortland, etc.), quartered
- 6 thick slices of country-style bread
- 12 slices Swiss cheese
- 6-12 eggs
- Sprouts or leafy greens, to taste
- Put your ham into a large pot and cover with water. Bring to a boil and cook 5 minutes.
- Drain and place in slow cooker. Add the maple syrup and cider. Cook on low for 12 hours.
- When done, shred ham and leave to rest in the juices.
- Melt the butter in a pan over medium-high heat and sauté the apples 3 – 4 minutes.
- Meanwhile, toast the bread under the broiler or in a toaster.
- Start with a slice of cheese on each slice of bread, then about 45 g (1/3 cup) of ham, and top with the apples.
- Keep them warm in a 180° C (350° F) oven while you do the eggs.
- Cook eggs as desired (sunny side up or over easy), one or two per person, according to appetite.
- Plate your maple-braised ham on toast and top with the eggs and sprouts or leafy greens.
For a gourmet touch, drizzle a little maple syrup on top before serving.
The braised ham will keep in the fridge for up to 1 week. You can also freeze it.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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