Smoked Ham & Blue Cheese Salad (LCHF). Jabin Postal demonstrates making the ULTIMATE apricot-glazed ham using Slo 'n' Sear on the Kettle grill. This smoked ham is coated in a homemade spice rub, cooked in a smoker, then brushed with a homemade brown sugar and maple glaze. Making your own Smoked Ham from scratch is much easier than you may think and such a rewarding experience, you may never go for ready-made ever again!
Smoked ham has a delicious umami flavor and savory moistness that's a treat anytime of the year. Although it's commonly eaten around the end of the year, there's always an. Feature smoked HoneyBaked ham selections at your next outing. You can cook Smoked Ham & Blue Cheese Salad (LCHF) using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Smoked Ham & Blue Cheese Salad (LCHF)
- You need 1 of bag watercress, spinach and rocket (arugula) salad leaves.
- Prepare 6 slice of smoked ham, cut into small strips (I used Brunswick ham).
- Prepare 150 grams of blue cheese, crumbled.
- Prepare 1 tbsp of honeygar (or mix raw honey and cider vinegar).
- It's 3 tbsp of olive oil, extra virgin.
- Prepare of (pink) salt.
- You need of black pepper.
A HoneyBaked honey smoked ham makes a perfectly scrumptious and convenient way to take any outing to the next level. Hams are one of the easiest things to But they are nothing like a slow-smoked ham. I've been smoking hams for different holidays for years… Smoked ham brings out the natural flavors. It is a great new way to cook your holiday ham this year.
Smoked Ham & Blue Cheese Salad (LCHF) instructions
- Mix dressing ingredients in a small bowl..
- Put leaves in a large bowl..
- Pour dressing around the sides of the larg bowl then toss..
- Place salad on plates and top with cheese and ham..
We were smoking a cooked ham last night and it came out so fantastic that we wanted to share how. BBQ Ham Recipe - Smoke Fresh Ham Recipe on the BBQ. You need to try this recipe out! This was cooked on the Napoleon Kettle Grill take a look here. A smoked ham is a section of the leg of pork that is cured in a brine and then hung in a smokehouse and smoked over low heat for a long time to add flavor.
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