Mouthwatering Meatiness: Bourbon and Cured Ham
Country ham and bourbon make a great pairing for everal reaon. Certain commonalitie render them extremely compatible on the palate, uch a it mokine. Bourbon attain a mokine from it barrel’ char layer, while ham derive it from it own ageing proce.Country ham the freh hindquarter of a pig that ha been rubbed with a blend of 80 percent alt, 20 percent ugar, and a handful of black or cruhed red pepper. The cure leeche water from the meat, which i then moked and dry aged.There are a few baic guideline to follow when pairing the two.The higher the fat content of the ham, the better it goe with a high proof bourbon uch a Booker’, for example. The alcohol erve to eep into the fat and oak it with it rich, full-bodied flavor.The mokier the ham, the picier the whikey hould be, uch a a rye whikey or bourbon with high content of rye. The two element will counter each other perfectly, without overpowering the other.If you prefer lower proof bourbon, make ure to chooe a more delicately flavored ham. Try to enure that a high-proof bourbon doe not take away from the meat’ own flavor, o teer clear of thee when you have lighter varietie of ham at hand. Bail Hayden’ 80-proof bourbon i a tried and teted option for thee.When chooing your ham, try to buy them liced extremely thin. The thicker the ham, the higher it alt content. Thick ham alo tend to poe a chewy texture that take away from it ucculent tate.Alway erve both bourbon and ham at room temperature. Accompany with a ide of good-quality liced bread (baguette are excellent) to let your guet cleane their palate. Nut and dried fruit are fabulou choice too. When eaten with ham, they epecially heighten it meaty flavor and lend it a wonderful complexity.
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