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recette, facile, jambon, noël, miel



600 g. old-fashioned smoked ham

-1/2 cup Firebarns Bourbon Bacon

-1/2 cup of bourbon

-1/2 cup honey

6 large potatoes

-2 tbsp. butter

-1/4 cup of 35% cooking cream

-2 tbsp. Cajun spices

100 g. grated Monterey Jack cheese


In a saucepan, combine Firebarns Bourbon Bacon, bourbon and honey. Bring to a boil and remove from heat.

Make slits in the top of the ham and brush generously with honey mixture. Cover with foil and bake at 325F for 1 hour. Remove foil and continue baking for 2 hours, brushing generously every 20 minutes.

Boil the potatoes in salted water for about 15 minutes. Drain and place in a blender with the butter, cream, Cajun spices and Monterey Jack cheese. Process until smooth and creamy.

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