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This Christmas ham is made with honey, butter, mustard, and orange juice, among other ingredients, complementing the meat. It’s made on the grill, allowing for an extra smoke.
Kirsty from @lovetocook4people detailed her delicious Christmas ham recipe. The chef has paired up with Traeger Grills to detail a twist on Christmas classic.
Christmas ham recipe
- 70g acacia honey
- 50g butter
- 1 tsp English mustard
- 1 tbs sugar
- 20 ml orange juice
- Put all of these ingredients into a pan and warm until all are combined and thickened slightly.
- Remove the skin, if your joint has it, and just leave a layer of fat.
- Then score the fat in whichever pattern you like.
- I use my Traeger grill for the ham as it’s perfect for adding some extra smoke.
- Set your grill or oven to 160°c and allow to warm.
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- Place the ham in the grill or oven for around 45 mins.
- Use a thermometer to check the internal temperature. When your ham reaches 40°c internal temperature we can start glazing it.
- Use a pastry brush and brush your glaze all over the gammon.
- Then close the grill and repeat this process for each 5°c as the internal temperature rises.
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- When the gammon reaches 73°c take it off and allow it to rest somewhere covered until it reaches 75°c internal temperature.
- Then, slice and serve.
If you fancy something less meaty for your started, chef Gaz Oakely detailed a vegan smoked salmon recipe.
He claims to be able to mimic smoked salom using carrot and miso.
Gaz Oakley is a vegan chef from Cardiff, known as the Avant-Garde Vegan.
He worked in a kitchen from the age of 15. Passionate about fitness and veganism, he now he shares his recipe with the world.
Using a clever mix of ingredients it’s possible to infuse carrot with the salty taste of smoked salmon.
“The perfect vegan substitute involves marinating thin slices of carrot in miso paste, nori, smoked sea salt, lemon, and maple syrup for 24 hours,” Gaz explained.
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