Sweet, sour and beautifully smoky: Smoked ham

Ingredients

  • 16 kg (13 lb) cooked ham
  • Glaze: 350 ml (1 1/2 cups, 12 fl.oz) pure maple syrup
  • 115 ml (1/2 cup, 4 fl.oz) freshly squeezed orange juice
  • 1 large piece of ginger peeled, about 5 gr (0.2 oz.)
  • 15 cloves
  • 15 gr (0.6 oz) tamarind paste

Method

3 hour smoked ham with maple syrup, tamarind and spice glaze

  • Preheat your Fornetto oven to 175 ℃ (350 ℉ ).
  • Mix the ingredients for the glaze in a pot and boil until thick. Strain and set aside.
  • Score the ham like a checker board diagonally.
  • Brush the ham with the glaze and bake in the Fornetto for 1 hour until the glaze has caramelised and darkened.
  • Remove the ham from the oven and cover.
  • Reduce the heat of the oven to 50 ℃ (120 ℉ ).
  • Add the wood chips to the combustion chamber and when they begin smoking return the ham to the oven loosely tented with foil.
  • Allow to smoke for three hours, monitoring every 30 minutes for temperature.
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