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?
INGREDIENTS
- Kurobuta (aka Berkshire) Ham(approx. 7 1/2 lbs)
- 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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