Cardamom

Cold-smoked, Maple-glazed Ham

March 25, 2012
Author Notes

I was thinking of 'tastes' and layers of flavour when I began to craft this recipe - Sweet (maple), salty (ham), hot (ancho chile powder), sour/fresh/citrusy (lemon), herby (cilantro) and smoky (hot, red coals).

Most of all I got to experiment with heating charcoal pieces till flamin' hot and kicking off a method of cold-smoking that I saw Reza Muhammad use on food netwok with Salmon pieces. This would work well with salmon (already mentioned :-)) and a host of other things. —Kitchen Butterfly

  • Makes 6 cold-smoked slices
Ingredients
  • Cold-smoked, Maple-glazed Ham
  • 2 tablespoons maple syrup
  • 1/2 teaspoon microplaned lemon zest
  • 1 - 2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon ancho chile powder, or to taste
  • 1/4 teaspoon freshly ground black peppercorns, or to taste
  • 1/2 teaspoon chopped cilantro leaves
  • 6 slices of cooked ham
  • Cold smoking ingredients
  • 2 - 3 pieces of charcoal
  • 8 green cardamom pods
  • 6-8 whole black peppercorns
  • 6 cloves
  • 1 tablespoon of ghee
In This Recipe
Directions
  1. Combine all the ingredients in a bowl, except the ham, to make the glaze. Set out a large shallow oven-proof dish or roasting tin to hold the ham in a single layer. Brush the glaze on both sides of each slice, repeating till all six slices are done and the glaze is used up.
  2. Arrange the slices of ham in a single layer leaving room in the centre for a small bowl. Then make a small bowl out of foil, large enough to contain the charcoal pieces.
  3. Heat the charcoal over a gas burner until red hot. While the coals are burning, cut two pieces of foil, large enough to cover the tray or dish holding the ham. Once hot, transfer the coals into the small foil bowl then place the bowl in the centre of the tray. Sprinkle the cardamom, black peppercorns and cloves onto the hot coals then pour the ghee over it - it will smoke...a lot. As soon as it starts to smoke, cover the tin tightly with the cut up pieces of foil to trap the smoke. Set in the refrigerator for 4-6 hours.
  4. Serve as part of a main course with rice or potatoes or use in sandwiches, pizza toppings, salads
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  • Kitchen Butterfly
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Review
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!