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Irish: Irish Rarebit

Source of Recipe

From "The Farmette Cookbook" by Imen McDonnell


Recipe Introduction

"For my Irish version of Welsh Rarebit (broiled ham and cheese on toast), I prefer Limerick ham. Traditionally, Limerick ham is smoked over juniper branches and prepared by soaking it in cold water overnight, then boiling it in cider, and roasting it on a very high heat to crisp the fat. This preparation renders an exquisite and unique flavor, and it is well worth seeking out if you can. If not, any good quality roasted or boiled ham will do. These petite toasts are deceptively rich and filling, yet they are easy to prepare—perfect after a long day of minding heifers and calves."

List of Ingredients

â—¦ Eight ½-inch-thick slices crusty bread
â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon all-purpose flour
â—¦ ¼ cup whole milk
â—¦ 1 ½ tablespoons Irish ale (8 Degrees Brewing or Dungarvan Brewing Company are terrific, if available)
â—¦ 1 cup grated Wexford white cheddar (or other sharp cheddar)
â—¦ Zest and juice of 1 lemon
â—¦ ½ tablespoon whole-grain mustard
â—¦ 1 medium egg, beaten
â—¦ 8 slices Limerick ham
â—¦ Freshly ground black pepper, to taste


Recipe

Toast the bread until lightly golden on both sides; set aside.

Melt the butter in a saucepan over low heat. Add the flour and stir briskly for 1 minute. Remove the pan from the heat, and gradually add the milk, stirring constantly, until smooth and creamy. Return to the heat, bring back to a boil, then stir in the ale, cheese, lemon zest and juice, and mustard. Remove from the heat and stir in the egg.

Lay a slice of ham on each bread slice, then top with a spoonful of the cheese mixture. Broil for 3 to 4 minutes, or until melted and golden. Season with freshly ground black pepper.

Makes 8 thick slices