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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. bone-in ham (rind and fat still on – NOT a pre-cooked or pre-glazed ham!)
- 2/3 cup mango chutney (Major Grey’s-style, Jezebel sauce works even better)
- 2 Tbsp. branston pickle (optional but TFD loves it)
- 3 garlic cloves (peeled)
- 1/4 cup bourbon (Kentucky, TFD prefers Woodford Reserve Double-Oaked)
- 1 1/2 Tbsp. white miso
- 1 1/2 Tbsp. smooth peanut butter
- 2 1/2 Tbsp. bbq sauce
- Dijon mustard
- 2 1/2 Tbsp. soy sauce (Kentucky, regular old soy sauce also works, of course)
- 1/4 tsp. freshly ground black pepper
- 1 1/2 tsp. ground cloves (freshly-)
- 1/4 tsp. ground allspice (freshly-)
- liquid smoke (⅛ tsp. Hickory)
- 1/2 cup mead (TFD choice, Gewürztraminer or Riesling wine or chicken stock or water)
- fresh rosemary sprigs
- bone (decorative wrapping paper for, handle)
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