Mastering the Art of Ham Glazing

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Glazing a ham is a delightful culinary journey that fills your kitchen with irresistible aromas. Whether you're planning a special occasion or just seeking a delectable meal, mastering the art of ham glazing will elevate your culinary expertise. In this blog, we'll guide you through the straightforward process of preparing and smoking a ham that will leave you yearning for more. Let's begin

Ingredients:

Step 1: Remove the Rind: 

Start by gently taking off the rind, which is the outer layer of the ham. Create a circular incision at one end and then peel away the rind, making sure to preserve the flavourful fat beneath.

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Step 2: Add Flavourful Touches:

Make diagonal incisions on the ham to create diamond patterns. As an extra touch, you can choose to place cloves in the center of each diamond for a delightful scent.

 

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Step 3: Balance of Rub and Glaze: Spread a generous layer of Flaming Coals Porkinator rub evenly across the entire ham. Allow it to sit for 30 minutes to let the flavours meld. Preheat your smoker to 160°C (320°F). Apply Kosmos Q's apricot glaze to the ham for a touch of sweetness and a lovely hue. Position the ham on a tray with a rack

 

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Step 4: Smoking: 

Transfer the glazed ham into the smoker that's already warmed to 160°C (320°F). Smoke it at this temperature. Every 15-20 minutes, brush the ham with the pan juices, drippings from the rub, and glaze to maintain its moisture and rich flavour. Make sure to reposition the ham for uniform cooking

 

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Step 5: The Finishing Touch: 

When the ham's internal temperature hits 60°C (140°F), take it out of the smoker and allow it to rest for 10 minutes. Then, slice and savour the delicious smoky flavour of your glazed ham.

 

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Conclusion:

 Congratulations on mastering the art of glazing a ham! By using fragrant cloves, a tasty rub, and a delightful glaze, you've crafted a culinary gem that will leave your guests impressed and your taste buds thoroughly delighted. Savour the mouthwatering outcome of your homemade glazed ham!"

 

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by: Michael Wilkie