Sunday, 30 January 2011
Triple Smoked Ham with Jam Glaze
Don't let the name fool you, this recipe is not a lot of work where you have to cook something three times over. In fact, it's just the opposite, it's a super easy way to spruce up your usual ham roast.
I started with a double smoked ham roast from the grocery. Traditionally you just reaheat these in the oven, maybe with a brown sugar glaze and cloves. This is fine, but lacks the depth that an extra round of smoking brings out.
I didn't trim the ham as keeping the fat serves two fantastic purposes: i) it prevents the ham from drying out; ii) it forms a delicious crackling crust upon extra smoking. I mixed together some jam -a mango/peach blend - with some mustard powder and allspice. A rubbed the jam glaze on the roast and voila it was ready for smoking.
I prepared the smoker with pecan pellets (you could use any light-medium smoked wood, but I wouldn't go for the stronger options on this one). Heated it on high for 15 minutes then reduced it to 250F and plopped the ham on.
Three hours later I returned to a gorgeous ham roast. This likely could be done in 1-2 hours, but I like the extra bit of time to really form that crackling crust.