Because of the Pandemic, we wanted to order meat that would give us lots of leftovers. The Bourbon and Honey Glazed Kurobuta Ham, sure fit the bill. It was giant, and we had all kinds of things we could make with the leftovers. Snake River Farms is a great resource for ordering meats.
We had ordered a box of vegetables. In the box were turnips. We made a great Turnip Gratin that was a perfect side for the Ham.
For dessert Cathy baked a favorite of mine: Chewy Date Bars, they are fabulous. You should make them! You can find the recipe on our blog of: December 1, 2018. Click the date to get the recipe.
Bourbon and Honey Glazed Kurobuta Ham
Snake River Farms
Ham makes a beautiful and elegant centerpiece for any holiday meal. Be prepared though, the aroma of this lightly smoked, deeply flavorful Kurobuta ham, slathered in a honey-sweet, bourbon-infused glaze might bring your dinner guests to the table before you even get it out of the oven.
Ingredients
1 Kurobuta Small Half Bone-In Ham (about 6 lbs)
½ cup dark brown sugar
½ cup honey
1/3 cup orange marmalade
1 cup, plus 2 tablespoons bourbon
¼ teaspoon ground cloves
¼ cup Dijon mustard
Directions
1. Position a rack in the lower third of the oven and heat the oven to 325°F.
2. Using a sharp knife, score surface of ham with 1/2-inch deep cuts in a 1-inch diamond pattern.
3. Place the ham in a large, rimmed baking pan, cover tightly with foil and bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 1 hour, 30 minutes (about 15 minutes per pound). 1 hour, 30 minutes
4. Meanwhile, in a small saucepan, combine brown sugar, honey, marmalade and 1 cup bourbon.
5. Bring to boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until the liquid has thickened slightly, about 5 to 7 minutes. (To test, drop a small spoonful on a small clean plate. Let sit for a couple of minutes to cool. If you can run your finger in the glaze and leave a clear trail behind, it’s adequately thickened.) 5 minutes. 5 - 7 minutes
6. Remove the ham from the oven and increase the oven temperature to 475°F. Reserve 1/4 cup of the glaze. Brush the ham all over with half of the remaining glaze. 5 minutes
7. Bake, uncovered, for 5 minutes. Brush the ham all over again with the remaining half of the glaze. Bake, uncovered, for another 5 to 10 minutes, until the ham is browned. Remove from the oven. 15 minutes
8. In a small bowl, stir together the reserved 1/4 cup glaze and remaining 2 tablespoons bourbon. Brush all over the ham. Let stand for at least 20 minutes before slicing. 25 minutes
Turnip Gratin
Food Networks
Ingredients
2 pounds turnips
3 cups heavy cream
2 thyme sprigs
1 head garlic, cut in half along the equator
¼ teaspoon freshly grated nutmeg
Salt and pepper to taste
1-1/2 cups shredded white Cheddar cheese
Parsley leaves, for garnish
Directions
Special equipment: a mandoline
Thinly slice the turnips using a mandoline. Set aside.
For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes.
To assemble: Preheat the oven to 375 degrees F.
In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve.
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