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Bourbon Mustard Glaze for Snake River Farms Kurobuta HamAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Guerrieri-Rizzardi: Valpolicalla Classico 2000 1 cup yellow mustard 1-cup bourbon 2 Tbs. cracked black pepper 1 tsp. kosher salt 2 tsp. Dried tarragon leaves 2 Tbs. Worcestershire sauce 2 Tbs. chopped shallots 1 Snake River Farms Kurobuta Ham Method: In a glass or porcelain-baking dish, combine all ingredients except the ham and whisk together. Coat the ham with the marinade, cover with plastic and refrigerate for three hours turning and re-coat the ham every hour or so. Heat your barbecue/grill to medium high heat. Prior to grilling, coat the ham with as much of the marinade as possible. Place the ham on the grill and sear the outside of the ham on all sides (about 90 seconds on each side). Turn the heat of the grill to the absolute lowest setting and allow the ham to cook for about five minutes on each side. Baste the ham with the additional marinade every time you turn it. When done (heated through) allow the ham to "rest" on a cutting board for three to five minutes prior to slicing. |
