Boucherie Ham Recipe from Chef Isaac Toups
This Boucherie Ham is the perfect serving for the upcoming holidays. Enjoy and follow the directions on how to make this wonderful meal.
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Cooking tools:
- Marinade injector
- Rolling pin
- Blender
- Instant-read thermometer
- Electric knife
- Bread knife
- Fine-mesh sieve
- Roasting pan
- Drinking glass
- Mixing bowl
- Oven
- Aluminum foil
- Plastic wrap
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 (15-pound) raw ham, with skin, shank, hock, and aitch bone (hip bone) removed
- 2 cups (100 cloves) garlic, peeled
- 1 (12-ounce) bottle fruit-forward beer (I use an apricot hefeweizen)
- 1 cup cane syrup (or honey)
- 1⁄4 cup apple cider vinegar
- 3 tablespoons plus 4 teaspoons kosher salt
- 1 tablespoon plus 2 teaspoons ground black pepper, divided
- 1⁄2 teaspoon cayenne pepper
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