About the Recipe
This delicious and comforting dish brings together the sweet, smoky flavours of chipotle and maple syrup with the rich, savoury taste of locally sourced Johnston’s ham. As a chef, I always prioritize knowing where my ingredients come from, and that's why I love working with Johnston’s pork. Their commitment to sourcing high-quality, ethically raised pork from local BC farmers truly makes all the difference. This Maple, Vanilla, and Chipotle Glazed Ham is perfect for family gatherings and celebrates the best of BC’s harvest. Paired with crushed yams and caramelized cabbage, it’s a meal that will fill your home with warmth and flavour—food you can feel proud of, from farmers you trust.
Ingredients
Ham:
1 half piece of Johnson’s meats ham, sliced ¾ of the way through into ¼ inch slices (fan-style)
Yams:
2 lbs yams or sweet potatoes (4 medium-sized)
1 tbsp olive oil
1 tsp kosher salt
Cabbage:
2 lbs green cabbage (approx. half a head)
Glaze:
½ cup maple syrup
1 canned smoked chipotle pepper, finely chopped
3 tbsp butter
2 tbsp apple cider vinegar
1 tsp kosher salt
3 sage leaves
1 tsp ground cinnamon
1 tsp vanilla extract
Cabbage Seasoning:
3 tbsp butter
3 tbsp extra virgin olive oil
1 tbsp kosher salt
2 tsp cracked black pepper
Apple Cider Vinaigrette:
1 cup extra virgin olive oil
½ cup apple cider vinegar (or white/red wine vinegar)
⅓ cup maple syrup (or honey)
2 tbsp Dijon mustard
2 tbsp grain mustard
1 tsp kosher salt
Preparation
Glaze Preparation:
In a small pot, combine all glaze ingredients (maple syrup, chipotle pepper, butter, apple cider vinegar, salt, sage, cinnamon, and vanilla).
Warm over low heat until well mixed. Keep warm for later use.
Ham Preparation:
Preheat the oven to 425°F.
Place the ham in a baking dish and generously brush it with the maple glaze.
Roast the ham in the oven for 25 minutes.
Remove from the oven, brush with more glaze, and continue roasting for an additional 25 minutes.
Once done, remove the ham from the oven and cover with tin foil to keep warm.
Yams:
Preheat the oven to 425°F.
Place the yams on a baking tray, drizzle with olive oil, and season with salt.
Roast for 45 minutes until tender.
Cabbage:
Preheat the oven to 425°F.
Cut the cabbage into wedges.
Heat a large, shallow pan over medium heat. Add olive oil and butter.
Place cabbage wedges in the pan and sauté for 2 minutes.
Transfer the pan to the oven and roast for 12 minutes.
Remove the pan, flip the cabbage, and roast for another 12 minutes until caramelized.
Apple Cider Vinaigrette:
Blend all vinaigrette ingredients (olive oil, apple cider vinegar, maple syrup, Dijon, grain mustard, salt) with a hand blender or in a food processor until emulsified.
To Serve:
Arrange the ham, yams, and cabbage on a large platter.
Drizzle the apple cider vinaigrette over the entire dish.
Serve family-style with a loaf of bread, some braised winter greens, and enjoy!
Chef Ned