Cherry Mustard & Black Forest Ham Roll-up
Paired with Le Cuvier Red Bat Cuvee '2013 bottling'
1/4 cup cherry juice (no sugar added)
1/4 cup ground mustard
2 Tbsp white wine vinegar
1 Tbsp packed light brown sugar
1/4 tsp kosher salt
1/4 tsp Worcestershire sauce
1 large egg
1 large egg yolk
2 Tbsp finely chopped dried cherries
black forest ham, sliced
Combine the cherry juice, ground mustard, vinegar, brown sugar, salt & Worcestershire sauce in a medium heat-proof, non-reactive bowl & whisk until smooth. Add the egg & egg yolk, & whisk until evenly combined. Cover tightly with plastic wrap & refrigerate for 2 hours.
Fill a medium saucepan with 1 inch of water & bring to a bare simmer over low heat. Remove the plastic wrap from the bowl of mustard & place the bowl over the simmering water. Cook, whisking constantly until the mustard has thickened to the consistency of olive oil, about 10 minutes. (Check to make sure the water isn't boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the eggs don't curdle.)
Remove the bowl from the saucepan, add the dried cherries, & stir to combine. Transer the mustard to a non-reactive container with tightfitting lid & cool completely. Seal the container & refrigerate for up to 2 weeks.
For passed appetizer roll-up: Spread a thin layer of mustard on a slice of ham. Roll the slice up, starting from the short end. Cut into half-inch rolled pieces & skewer the pieces on toothpicks. Create desired number of pieces or until ham is used up.