Bay & Juniper Infused Butter

• 600 g (1 lb 5 oz) clarified butter
• 3<

Put the clarified butter in a small saucepan and heat to 70°C (160°F). Bruise the bay leaves and juniper berries and add them to the butter with the jamon. Remove from the heat and allow to infuse for 30 minutes. Strain the butter, discarding the solids, and reserve until required.