Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Cognac | not in our table | 0 |
| Water | not in our table | 0 |
| Manchego | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ibérico ham leg
- 1.5 liters of Hennessey VS Cognac
- 1 quart of wildflower honey
- 1/3 cup water
- three large cinnamon sticks
- 2 cups Manchego cheese, grated
- Rosemary for garnish
Directions
Luxe ham cognac
Infuse an Ibérico ham leg in 1.5 liters of Hennessey VS Cognac for two weeks, covered and refrigerated.
Honey Syrup
Heat 1 quart of wildflower honey with 1/3 cup of water and three large sticks of Caribbean cinnamon (cannella) to a simmer.
Cover and let cool.
Put through a fine mesh strainer and refrigerate.
Manchego Tuilles
Shave aged Manchego onto a silpat or parchment paper to create a sheet of 1/4-inch thick cheese.
Bake at 350°F for 12-15 minutes until light brown and crisped.
Let cool and cut into 2-in. by 6-in. strips.
Keep in an airtight container at room temperature.
Combine 2 oz. luxe ham cognac, lime juice, and 1 oz. honey syrup in a cocktail shaker
Shake vigorously and strain into a chilled cocktail glass.
Garnish with the Manchego tuile across the top of the glass and a sprig of fresh rosemary