kurobuta ham rhubarb

Cider Glazed Kurobuta Ham w/ Potatoes & Pickled Rhubarb

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Cider Glazed Kurobuta Ham w/ Potatoes & Pickled Rhubarb

Makes 4+ Servings (plus leftover ham)

Ham is one of the great entertaining proteins. It’s succulent, intensely flavorful, and easy to prepare. This recipe is for a simple glaze over an extraordinary ham with roasted potatoes (or your choice of side) and easy, quick-pickled rhubarb.

This recipe produces leftovers too, for omelets, sandwiches, easy dinners, etc. Is there anything better than leftover ham?

Cider Glazed Kurobuta Ham w/ Potatoes & Pickled Rhubarb
INGREDIENTS
  • Ham Glaze:
  • 1 bottle Hard Cider (we used Finn River Dry Apricot)
  • 2 tbsp Dijon Mustard
  • ½ cup Kumquat Marmalade
  • 1 cup Red Wine
  • 2 Bay Leaves
  • 1 tbsp Ground Cumin
  • ¼ tsp Ground Cloves
  • 2 cloves of Garlic
  • Quick-Pickled Rhubarb:
  • 2 Ribs of Rhubarb, thinly sliced on the bias
  • 1 cup Rice Wine Vinegar
  • ¾ cup Sugar
  • 1 tbsp of Salt
  • Potatoes: (could substitute your starch side dish of choice)
  • 1 lb of Marble Potatoes (could substitute quartered new potatoes)
  • 2 tbsp Unsalted Butter
  • 1 tbsp of Fresh Rosemary, chopped
  • 1 tbsp Kosher Salt

DIRECTIONS

1

Preheat your oven to 350 degrees.
2

Put the ham in a large pot, cut side down, with the glaze ingredients.
3

Roast the ham until cooked through (internal temperature of 160 degrees), periodically removing the pot from the oven and basting it with the glaze.
4

Cut the potatoes in half. Put them in an oven-safe pan with the butter, salt and rosemary. Move the pan to the oven and roast until tender.
5

Combine the rice wine vinegar, sugar and salt for the rhubarb in a small pot. Bring it just to a boil, then pour it over the rhubarb.
6

Thinly slice the ham. Serve it with the potatoes and pickled rhubarb.

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