Hatuey Beer-Glazed Ham for the Holidays
Morejon, who lives in Miami and holds a bachelor's degree in business administration from Florida International University, likes his Hatuey paired alongside "roasted pork with moros." The following recipe for Hatuey beer glaze would be delectable brushed on roast pork, but it really shines on a succulent, clove-studded baked ham.
For fans of beer recipes -- specifically the flavor of Hatuey, red snapper, mango, and/or ceviche -- we're also including a recipe for red snapper and mango ceviche with Hatuey beer. Why? Because it's the season for giving.
Hatuey Beer Glaze for Baked Ham
3 cups Brown Sugar
3 Hatuey Beers
3 Tablespoons Dijon Mustard
3 Tablespoons Lemon juice
3 Tablespoons Honey
1 Bone-in Ham
Salt and White Pepper to taste
Mix together brown sugar with Dijon mustard, lemon juice and honey. Stir to a paste. Gradually add beer, stirring until blended. Bring all the mixture to boil for about 10 minutes.
Brush part of mixture over ham. Continue baking, brushing frequently with remaining mixture.
16 ounces Red Snapper Filets, sliced thinly into 1-inch pieces
1/2 cup Freshly squeezed lemon juice
1/2 cup Freshly squeezed lime juice
1/2 cup Cold Hatuey Beer
2 Medium Peruvian Yellow Peppers, seeded and finely diced
1 Teaspoon Peruvian Yellow Pepper Paste
2 Large Ripe Mangos, finely diced
1 Medium red onion, finely diced
2 ounces Celery, finely diced
1 Teaspoon Minced Garlic
1 1/2 Teaspoons Kosher Salt
Coarsely Ground Black Pepper
1/2 cup Chopped Fresh Cilantro
Combine snapper, lemon and lime juices, and Hatuey Beer. Cover and refrigerate 1 hour.
Add remaining ingredients. Toss lightly. Serve within 1 or 2 hours.
Serve with mashed sweet potatoes.
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