A sizzle of butter, then a glossy amber lacquer on the ham: Maison Perrotte’s orange Aberlour Scotch jam, where fresh oranges meet a single malt aged sixteen years in oak, makes a quick glaze with real depth.
Serves 4 · 15 min
- Stir together 4 tbsp of the orange Aberlour Scotch jam, 1 tsp Dijon mustard and a pinch of ground cloves.
- Brown 4 fully cooked ham steaks, about 6 oz (170 g) each, in 1 tbsp butter in a large skillet over medium heat, 2 to 3 minutes per side.
- Brush the steaks with the glaze and cook 1 more minute per side, until glossy and heated through.
- Serve with mashed potatoes or buttered green beans.
The star of this recipe: Orange Aberlour Scotch Jam, by Maison Perrotte.
