Maple Ham Poutine

Imagine a poutine that tells the story of our land, where the sweetness of maple syrup meets the rustic character of tenderly simmered ham. This recipe is more than just a dish — it’s a celebration of our culinary roots, a moment of pure indulgence where every bite captures the authentic flavours of Canada.

Cooking :

4h30

Preparation :

30 minutes

Servings:

4

Ingredients and preparation

Ingredients

For the Slow Cooker Maple Ham *See notes

1 bone-in toupie-style ham, 2 kg (900 g)
1 can (284 ml) concentrated chicken broth
250 ml (1 cup) apple juice
125 ml (½ cup) maple syrup
125 ml (½ cup) water
1 onion, quartered
6 whole cloves
3 bay leaves

For the Maple Poutine Gravy**see notes

60 ml (¼ cup) butter
60 ml (¼ cup) flour
625 ml (2 ½ cups) ham cooking broth
2.5 ml (½ tsp) dried thyme, or 10 ml (2 tsp) fresh thyme leaves
2.5 ml (½ tsp) salt
Black pepper, to taste

For the Poutine

1 bag of rustic fries (skin-on)
1 red apple
Bergeron Brins de Gouda cheese
Sprouts, fresh thyme leaves, or chopped chives (optional)

Notes:
*This recipe makes more ham than needed for the poutine. Store leftover shredded ham in the refrigerator for up to 5 days or freeze for up to 1 month.You can also use store-bought shredded ham for this poutine.

** Serve with our gravy-style sauce, making sure to add 30 ml (2 tbsp) of maple syrup to the recipe.

Preparation

For the Slow Cooker Maple Ham: Place the ham in the slow cooker. Add all ingredients and mix to combine. Cover and cook on high for 4 hours. Check for tenderness: if the ham does not easily shred with a fork, continue cooking for an additional hour.Remove the ham from the broth and place it on a plate. Let rest for 10 minutes, then shred while still warm. Refrigerate the meat in an airtight container until ready to use.
For the Maple Poutine Gravy:
In a saucepan over medium heat, melt the butter. Add the flour, whisking constantly, and cook until golden brown, about 5 minutes. While whisking, gradually add the ham cooking broth, thyme, and salt. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring regularly. Adjust seasoning with black pepper, to taste.
To Assemble the Poutine:
Prepare the fries according to package instructions. Dice the apple into small cubes. Divide the fries into serving bowls. Add shredded ham and Bergeron Brins de Gouda cheese to each portion. Drizzle with maple gravy, then garnish with diced apple and sprouts, fresh thyme, or chives, as desired.