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.
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.
nutrition information (per serving):
70, Fat Calories
6, Saturated Fat
3.5, Polyunsaturated Fat
0, Monounsaturated Fat
Recipe adapted from Moveable Feast with Fine Cooking.