Bourbon Persimmon Lavender Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Ch. De Trinquevedel Tavel Rosé 2009, France.
This one is a tough pairing the the potent floral lavender and the spicy sweet persimmon next to the smoky and salty ham. This French rosé is perfect for all. It is bright and bold but with spicy undertones that lend well to the persimmons, and it has a fresh, fruity note that allows the potency of the lavender to subtly shine while pairing well with the saltiness. Retails for around $20.


For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh lavender leaves
1 tablespoon orange zest
1 whole nutmeg, cracked and broken

For the Glaze

½ cup bourbon
1 tablespoon fresh lavender leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 teaspoon fresh lavender flowers
1 persimmon, peeled and deseeded, very ripe
½ cup brown sugar
½ cup bourbon
½ cup orange juice
1 teaspoon fresh ginger, chopped fine
1 teaspoon salt
1 teaspoon black pepper

For the Spice Rub

2 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon dried sage leaves



In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.


In a blender, blend the persimmon and all the herbs. Pour into a medium mixing bowl, and gently mix in the sugar, bourbon, ginger, and the remaining ingredients. Mix well, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uniterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature to 425°F, and let the ham get a bit crispy and caramelized.

Persimmon Pomegranate Fruit Salad

October 23rd, 2009 § 0 comments § permalink


3 peeled and chopped Fuyu persimmons
¾ cup of pomegranate seeds
1 peeled, cored, and chopped apple, preferably a Granny Smith or Fuji
10 slices of fresh mint leaves
1 tsp of honey
2 tsp of lemon juice


Gently toss together the following: three peeled and chopped Fuyu persimmons, ¾ cup of pomegranate seeds, one peeled, cored, and chopped apple, preferably a Granny Smith or Fuji, about ten slices of fresh mint leaves, 1 tsp of honey and 2 tsp of lemon juice. Serve alone, or try a lemon sorbet or freshly made crepes sprinkled with sugar.

Tarragon Persimmon Bellini

October 22nd, 2009 § 0 comments § permalink

Makes 4 Bellinis


&frac12 of a ripe persimmon
1 T chopped fresh tarragon
¼ c of sugar


Make a Sunday brunch a little bit more spectacular with these herbed up bellinis that go magnificently with eggs Florentine. In a blender, blend half of a ripe persimmon, 1 T chopped fresh tarragon, and ¼ c of sugar. Blend until smooth and mixed well. For each glass of champagne stir in 1 tsp persimmon tarragon mix and mix well.

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