Mastering the Art of Ham Glazing
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
- Smoked Ham
- Kosmos Q Apricot Glaze
- Flaming Coals Porkinator Rub
- Misty Gully Ham Cure
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.
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.
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
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
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.
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