Hi all,
one thing I've seen a lot in the US is spiral cut ham. We don't have that in Sweden, so I decided to make one myself. I guess the only thing you need is a ham and a knife
Anywho, I wanted to do a relatively quick cook so I bought a pre-cooked ham from the store. This one was 2.2 kilos before trimming.
Serves: 8
Ingredients
2 kilo pre-cooked ham
4 tbsp pork rub
2 tbsp sumac
0.8 cups dark syrup/molasses
Prep time: 10 minutes
Cook time: 1.5 hours
Instructions
Remove the skin, and that's it. Not much prep. Cut it in pencil thick slices, just like you do with a hasselback potato. Leave about 1.5" at the bottom so it holds together.
Sprinkle the sumac evenly in between each slice. If anything is left, sprinkle it on top.
Dust the whole ham on all sides with the pork rub.
Smoke it using the grill/smoker you prefer, have it running at 120° C / 250° F. Since it is already pre-cooked we just want to add smoke flavor and warm it up before serving.
After 45 minutes it is time to apply the first layer of syrup glaze. Brush on a liberal layer. Keep repeating this every 15 minutes until the ham is done. It is done when internal temp is 50-55° C / 122-131° F.
I made a foot long hero stuffed with the ham, lettuce, paprika relish, Danish remoulade sauce and fried onion. Pretty darn tasty!
Pre-cooked ham, with slices cut
Sumac applied
Rub applied
First layer of glaze applied in the smoker
The finished ham
Starting to build a sandwich, here with the Danish remoulade
And the finished product
one thing I've seen a lot in the US is spiral cut ham. We don't have that in Sweden, so I decided to make one myself. I guess the only thing you need is a ham and a knife
Anywho, I wanted to do a relatively quick cook so I bought a pre-cooked ham from the store. This one was 2.2 kilos before trimming.
Serves: 8
Ingredients
2 kilo pre-cooked ham
4 tbsp pork rub
2 tbsp sumac
0.8 cups dark syrup/molasses
Prep time: 10 minutes
Cook time: 1.5 hours
Instructions
Remove the skin, and that's it. Not much prep. Cut it in pencil thick slices, just like you do with a hasselback potato. Leave about 1.5" at the bottom so it holds together.
Sprinkle the sumac evenly in between each slice. If anything is left, sprinkle it on top.
Dust the whole ham on all sides with the pork rub.
Smoke it using the grill/smoker you prefer, have it running at 120° C / 250° F. Since it is already pre-cooked we just want to add smoke flavor and warm it up before serving.
After 45 minutes it is time to apply the first layer of syrup glaze. Brush on a liberal layer. Keep repeating this every 15 minutes until the ham is done. It is done when internal temp is 50-55° C / 122-131° F.
I made a foot long hero stuffed with the ham, lettuce, paprika relish, Danish remoulade sauce and fried onion. Pretty darn tasty!
Pre-cooked ham, with slices cut
Sumac applied
Rub applied
First layer of glaze applied in the smoker
The finished ham
Starting to build a sandwich, here with the Danish remoulade
And the finished product
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