WOODY’S MANUKA SMOKED MINI HAM with raspberry and smoked paprika glaze (ON THE BBQ)
Woody’s heritage, pasture raised pigs graze and roam in the foothills of the Tararua ranges. And you can taste the love and care that has gone into raising them.
I loved cooking this ham on the BBQ and the result is the most tender succulent and smoky Christmas ham ever.
When you buy a Woody’s pasture raised ham you are buying a really good story. And their free range charcuterie products are AMAZING. Hallelujah! We can now eat NZ made prosciutto that tastes better than the real thing! Check them out at woodysfarm.co.nz.
THE HAM AND GLAZE
1 Woody’s mini ham
½ cup frozen raspberries
½ cup brown sugar
½ c maple syrup
¼ c sherry vinegar
2 t smoked paprika flakes or 1 t ground smoked paprika
Salt flakes to taste
Fresh Rosemary sprigs
Fresh raspberries to serve
If cooking over coals or wood get that BBQ smoking…
Combine all glaze ingredients and simmer for 2 minutes. Set aside to infuse and cool, then strain through a small sieve.
Remove string from ham and heat in your Ironclad pan at 300°C for 10 minutes. This will make removing the fat much easier. Just use the oven for this step.
Remove pan from oven and place ham on a board on the bench. Slip your fingers between the skin and the fat and gently remove the skin layer. The fat might want to come with it. Don’t let it!
With a small sharp knife score the fat in thin straight lines taking care not to cut through to the meat.
Place ham back into your pan, sprinkle with coarse salt and pop on the BBQ heated to 250°C. Close the lid.
*** If using wood or coal, you don’t need to add any more fuel. The temperature will lower as you cook the ham and this is fine.
After 25 minutes, baste ham with one third of the glaze. Really get your brush in between the slices so it penetrates the meat then cook for another 10 minutes. (If cooking on gas, lower temperature to 180°C)
Baste again with another third of the glaze and add some rosemary sprigs to the pan. (If cooking on gas reduce heat to 165°C)
*** Don’t worry if the glaze has stuck to the bottom of the pan. There is a recipe below to clean the pan.
Cook ham for another 10 - 15 minutes till it’s looking and smelling AMAZING.
Remove the ham from the pan, onto the serving dish and rest it covered for 30 - 40 minutes before serving warm at the table.
Serve with fresh raspberries, rosemary sprigs and the last of the glaze.
AND here’s a recipe to clean your pan because there will be lots of stuck bits!
BADLY STUCK BITS CLEANING METHOD
1 Ironclad Pan with badly stuck bits
1 wooden spoon
1 t eco dish washing liquid - optional
Olive oil spray
Fill your Ironclad Pan with hot water up to where the stuck bits are stuck. On a medium heat simmer the water for 5 minutes then use the wooden spoon to dislodge the stuck bits.
Remove pan from heat. Rinse under hot water.
If very oily use a squirt of eco liquid and clean using a squeegee.
Rinse your pan in hot water and return it to the stovetop on a low heat till it’s dry.
Spray VERY lightly with oil.