CIDER GLAZED KUROBUTA HAM W/ POTATOES & PICKLED RHUBARB

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:                  Makes 4+ Servings (plus leftover ham)
1 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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