- Preheat oven to its highest temperature (likely 450 degrees). In a small pot over medium heat, warm butter and salt until milk solids turn brown and it starts to smell nutty and rich, about 4 minutes. Turn off the heat and add bourbon very slowly. It will bubble up violently—don’t be alarmed. Keep warm until ready to use.
- Place oysters on a bed of rock salt garnished with peppercorns in a cast-iron skillet. Cook until you see oyster juices just starting to bubble around the edges. Remove skillet from oven and pop open hot oysters, being careful not to burn yourself.
- Place oysters on a serving platter or piece of slate covered in 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.