Honey Bourbon Roast Ham | Mashtun and Meow: Sheffield Beer Blog

Wednesday, 1 January 2014

Honey Bourbon Roast Ham

So if there are any better things to be eating this time of year, or any time of year really, than sweet alcoholic meat, I have yet to find it. Ham is one of the greatest meats as it can be eaten hot with roast veggies, warm as part of a buffet with a couscous and salad, cold with pickles or on sandwiches.

The first step is to boil the ham for 20 minutes per 450g. There are a number of options regarding how exactly to boil the meat - you can add a simple veg mix: leeks, onions and carrots with peppercorns and star anise, or boil in a few litres of coke or even ginger beer: the latter add a lovely sweet flavour through the meat. Once the ham is hot inside (test this with a skewer), remove the ham from the pot and allow to cool a little for the next step.
If your ham has a skin you will want to remove it as the texture will be rubbery and unpleasant - however, leave a layer of fat as this will render a little in the oven and intensify the flavour. Score the fat and into that rub mustard, then a mix of brown sugar, orange and chili flakes. Stud with cloves. Over the top, pour a mix of whisky and honey, and pop into a hot oven for about twenty minutes. Don't forget to baste it with the whisky honey that comes off the ham.

Perfect on its own as the centrepiece to a special occasion, or alongside a bird for a feast of a Sunday dinner.

Cheers,
Jim

1 comment:

  1. This is more or less what I do. It sounds as if the ham turned out fine but I like to keep the liquid at just a 'tremble' then let the ham cool down in it overnight. I did it your way for several years but found the ham a little too hard and tense. Then, stirp off the sskin, score the fat, baste with honey and mustard and 'blister' in the oven until nicely brown. My Christmas ham of around 7lbs is just being finished now. Good blog although I thought Smoke was awful!

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