Traditionally, angels on horseback are broiled bacon-wrapped oysters, but this version is served on the half-shell topped with ham and a fragrant herb butter.
Angels on Horseback
- 8 oz. (1 cup) unsalted butter, softened
- Juice and finely grated zest of 1 large lemon
- 2 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh flat-leaf parsley
- 1 tsp. finely chopped fresh thyme
- 1 clove garlic, minced
- Large pinch seasoning blend, such as Old Bay
- 3 dozen raw oysters, shucked and left on the half-shell
- 8 oz. thin-cut country ham, cut into 2-inch pieces
Prepare a high (500°F to 600°F) gas or charcoal grill fire.
- In a large bowl, combine the butter, lemon juice and zest, rosemary, parsley, thyme, garlic, and seasoning blend. Transfer the butter mixture to a sheet of plastic wrap, and roll into a 2-inch-thick log. Refrigerate until slightly firm, about 15 minutes, then slice the butter into 36 pats.
- Top each oyster with a pat of butter and a piece of country ham. Place the oysters on the hot grill. Close the lid and cook until the butter sizzles and the oyster liquor is bubbling, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Serve immediately.
Make Ahead Tips
The butter mixture can be refrigerated for up to 5 days.