Recipe: Johnston Country Ham with Melon, Root Beer and Marigold
from CHEF GREG GARRISON of PROHIBITION
Garrison creates seasonal melon dishes; above is his prosciutto and melon salad. Image by Jonathan Boncek.
INGREDIENTS
5 slices Johnston County ham, sliced 1mm thick
1 ripe watermelon
2 cups sugar
4 mint leaves
2 liters A&W root beer
2 cups raspberry vinegar
2 cups distilled white vinegar
10 g agar agar powder
5 marigold leaves
3 marigold flower petals
PROCESS
1. Slice outside rind (green only), off watermelon and discard.
2. Remove inside rind (white only), and reserve.
3. Slice watermelon into 3/4 inch slices, and cube.
4. Juice all melon scraps.
5. Combine 1 cup sugar with 1 cup water and mint leaves; simmer and chill.
6. Marinate the melon cubes in the chilled mint syrup.
7. Reduce the 2 liters of root beer down to one liter.
8. Add 10 grams agar agar and boil for 2 minutes. Chill.
9. Return the chilled root beer gel to the blender and process until smooth.
10. Bring 2 cups distilled white vinegar, 1 cup sugar and 1 cup water to a boil. Pour over the sliced white watermelon rinds; chill.
11. Combine all watermelon juice with 2 cups raspberry vinegar.
12. Place marinated watermelon to the right side of a 10 inch bowl.
13. Top with room temperature ham.
14. Place 7 dots of root beer fluid gel around the ham.
15. Top with watermelon vinegar.
16. Garnish with pickled watermelon rind, marigold leaves, and flowers.
Garrison creates seasonal melon dishes; above is his prosciutto and melon salad. Image by Jonathan Boncek.
From ART MAG 2016 Summer Issue
Chef Greg Garrison
Prohibition
547 King Street, Charleston
843.793.2964
prohibitioncharleston.com
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