- Warm the butter and salt in a small pot over medium heat until the milk solids turn brown and it starts to smell nutty and rich, about 4 minutes.
- Turn off the heat and add the bourbon to the butter very slowly. It will bubble up violently—don’t be alarmed. This is your kitchen, and you rule it. Keep warm until ready to use.
- Place the oysters on a bed of rock salt garnished with peppercorns in a cast iron pan. Place into the hottest oven you have (preferably a wood burning oven stuffed with old bourbon barrel staves—or 450 degrees). Cook until you see the oyster juices just starting to bubble around the edges. Take out of the oven and pop open the hot oysters being careful not to burn
- Place oysters on a piece of slate with the bed of rock salt. Drizzle with warm bourbon brown butter. Garnish with a bit of country ham, lime zest, and a sprig of fresh cilantro. Serve while hot.