|Nutritional Guidelines (per serving)|
This is not the kind of ham you think it is. This recipe calls for a fresh (or uncooked, uncured) ham. This means that what you are going to get is a great pork roast with a ham-like flavor and texture. This won't be anything like the hams you get at the store, but it will be a delicious treat!
- 1 10-pound/4.5 kg fresh ham
- 6-8 dried chipotle chilies
- 1 red bell pepper
- 1 yellow bell pepper
- 2/3 cup/160 mL balsamic vinegar
- 1/2 cup/120 mL honey
- 1/3 cup/80 mL fresh cilantro, chopped
- 1/3 cup/80 mL dried minced onion
- 1/4 cup/60 mL black pepper
- 1/4 cup/0 mL fresh parsley, chopped finely
- 8 cloves garlic, cut into small pieces
- 2 tablespoons/30 mL ground chipotle chili
- 4 teaspoon/20 mL salt
- Optional: 1/4 cup/60 mL whole cloves for studding
Mix together the pepper, ground chipotle, minced onion, salt, and parsley.
Skin and remove excess fat from ham. Rub with mixture.
Prepare smoker for an 8 to 10 hour smoke at about 200 F/95 C. Soak several large chunks of hickory and add to fire once the coals are ready.
Cut several 1 inch deep holes into the ham and insert garlic pieces. Place in smoker.
Add additional hickory chunks as needed, about every four hours.
While ham is smoking prepare chipotle sauce; cook and mince chipotle chilies as directed on package.
Roast bell peppers over an open flame until blistered on the surface. Place in cold water to chill.
Peel bell peppers and chop into small pieces. Place in large bowl. Add chipotle peppers, honey, vinegar, and cilantro. Stir together and let sit at room temperature.
After 8 to 10 hours of smoking check the ham for doneness. The middle of the smoked ham should be 160 F/70 C.
Remove ham from smoker and let stand for about 20 minutes. Cut smoked ham into 1/2 inch thick slices and server with sauce.