By: Chef Robert legget
Aroma from Free Will Safeword Mango Habanero Imperial IPA is straight-up hardcore mango, with some definite grassiness from the use of the chilies. But get ready, this beer bites back! This bold beauty isn’t afraid to scorch your lips and linger with a heated, fruity sweetness. Remember when you were a kid and you were dared to drink hot sauce? Well, here is the grown-up version, and I dare you! The mango does lend a sweetness to this crafty brew which helps to somewhat balance the carbonated hot lava, but still beware. Because of all of the heated hoppy love, I immediately started thinking about a Spicy Cuban-inspired sandwich made with a fresh ham. This recipe is ridiculously easy and will feed 10-12 very hungry people.
- 1 fresh bone in ham, approx. 20lbs.
- 1 cup salt
- 1 cup raw sugar
- 1 cup fresh oregano, minced
- ½ cup granulated garlic
Mix the all of the above, and generously coat the fresh ham, at least 12 hours prior to roasting.
Place your fresh ham in a large roasting pan. Pour 24oz. of this liquid fire into the pan, along with:
- 3 e. roasted habanero
- 2 peeled & diced mangoes
- 2 onions, peeled & diced
- 4 oz. garlic cloves
- 6 limes, zested & juiced
- ½ oz. whole allspice
- Throw this bad boy in your oven or smoker
- Slow cook at 225˚ for approximately 10-12 hours, basting every hour with the pan drippings. The ham should be close to fall apart tender when finished.
- Allow it to rest for 20 minutes, remove from the pan and shred the meat.
- Take the liquid from the pan and place in a blender with 1 cup Dijon mustard, purée until smooth, seasoning to your taste, adding some extra virgin olive oil to emulsify.
Note: I also like adding some fish sauce and a bit of molasses for some depth and a splash of the raw beer for some brightness.
- Shred all of that delicious piggy
- Toss in your puréed mango beer mojo and immediately place on long rolls topped with chilies. I also threw in some chopped rapini to pair with the hoppy bitterness.