- Recommended by Lots of Food Magazine & Connoisseurs.
- Made from 100% EU Acacia Honey.
- Works equally well for sweet & savoury dishes.
- Perfect for salad dressings and glazes for chicken and pork, or as an accompaniment to cheese and cured meat.
- Recommend baking white truffle honey and nut biscuits!
- Product of UK.
- No added coloring and preservatives.
- Gluten Free – No Dairy – No Nuts/Seeds – Suitable for Vegetarians – Kosher – Non-GMO
Truffle Honey Glazed Ham
Preparation: 20 minutes / Cooking: 90 minutes
2.5kg of green gammon
10 whole peppercorns
3 spring onions
1 white onion
2 bay leaves
3 tablespoons of wholegrain mustard
240g TruffleHunter White Truffle Honey
Teaspoon of cider vinegar
Place the ham in cold water, bring to the boil and drain (leave the gammon in the pan). Cover the gammon with cold water and add the peppercorns, bay leaves, chopped carrots & onions. Simmer for an hour and leave to cool in the pan for 30 minutes.
Whilst the ham is cooking, mix the white truffle honey, cider vinegar and wholegrain mustard in a bowl. Remove the ham and peel away any skin leaving the layer of fat intact. Score the fat by making a criss-cross pattern with a sharp knife. Stud each square of fat with a single clove.
Brush the ham liberally with the white truffle honey mixture, place in a roasting tray and bake in a 170C preheated oven for 60 minutes.
Remove the ham from the oven and brush the ham liberally with the remaining mixture and return to the oven, basing and brushing the ham with the white truffle mixture every 20 minutes. Brush and baste one last time. Carve and enjoy.
Black Truffle Stuffed Pousin / Chicken Wing with Truffle Honey Glaze
• 2 tablespoons of TruffleHunter Black Truffle Sauce
• 2 tablespoons of TruffleHunter White Truffle Honey
• 1 x 400 - 450g poussin
• 75g butter
• 100g onions
• 2 cloves garlic
• 2 tablespoons of mixed herbs; oregano, thyme, sage, rosemary
1. Preheat the oven to 200C.
2. Start by making the stuffing, melting 25g butter in a heavy frying pan and adding the finely chopped onion and garlic. Sweat gently over a low heat until translucent. Add the chopped herbs and TruffleHunter Black Truffle Sauce, setting aside to cool.
3. To prepare the poussin, place on a chopping board, breast side down. With the cavity facing you, use a sharp pair of scissors or a knife and cut close to each side of the back bone, removing the spine. Turn the poussin over and now push down with your hand or the back of a large life to flatten the bird. Pat dry all over.
4. Now begin to stuff the bird by pushing the cooled mixture under the skin, in the breast and then each of the legs.
5. To make the glaze, melt the remaining butter in a saucepan over a low heat and stir in the TruffleHunter White Truffle Honey. Place the chicken, cavity side down into a roasting tray and coat in the glaze.
6. Roast for 30 - 40 minutes, basting several times until golden.
P.S. Recommend to dip with TruffleHunter Black Truffle Mayonnaise to enhance truffle aroma.