Maple Dijon Kurobuta Ham with Fried Sage
Thank you to Snake River Farms for the Kurobuta Ham that inspired this recipe.
Ingredients
- 1 Snake River Farms Kurobuta bone in ham
- 1/2 cups (120 ml) maple syrup
- 1 cup (240 ml) Dijon mustard
- 1 tablespoon (15 ml) Kosher salt
- 1 tablespoon (15 ml) finely minced fresh sage
- 10 sprigs of fresh sage
- 1/2 cups (120 ml) Canola oil
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySkillet - Cast Iron
Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...
See AccessoryInstructions
Step 1
Set your EGG up for indirect cooking with the convEGGtor at 350°F/176°C with the cast iron in the EGG heating up with the canola oil.
Step 2
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.
Step 3
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.
Step 4
After 1 hour glaze the ham again, and repeat 30 minutes later. Remove the ham from the EGG when the internal temperature reaches 155°F/68°C and let rest for at least 10 minutes.
Step 5
Slice, and sprinkle the fried sage crumbles on top to serve. Enjoy!
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