Maple Dijon Kurobuta Ham with Fried Sage
Category
Hams
Servings
8 to 10
Prep Time
20 minutes
Cook Time
2 hours
Our
friends at the Big Green Egg Culinary Center developed this appetizing recipe
specifically for our Kurobuta ham. The glaze accents our savory ham with the
sweetness of real maple syrup, the bite of Dijon mustard and the earthy herbal
flavor of sage. Frying whole sage leaves is the finishing touch that adds a
hint of crunch and texture.
Big Green Egg
Ingredients
-
1 Kurobuta Half Bone-In Ham
-
½ cup maple syrup
-
1 cup Dijon mustard
-
1 tablespoon kosher salt
-
1 tablespoon fresh sage, finely minced
-
10 sprigs fresh sage
-
½ cup canola oil
Directions
Combine the maple syrup, Dijon mustard, salt and minced sage. Coat the ham with the mixture and place on the EGG away from the cast iron skillet.
Add the fresh sage sprigs to the cast iron skillet and cook until crispy. Remove them and put them on a paper towel, gently pat to remove excess oil. Gently crumble the leaves up and set aside.
After 1 hour glaze the ham again and repeat 30 minutes later.
Remove the ham from the EGG when the internal temperature reaches 140ºF and let rest for at least 10 minutes. Slice and sprinkle the fried sage crumbles on top to serve. Enjoy!