Smoked Coconut Ham

CHATGPT

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grate beetroot. Boil or steam until tender.

Step 2

Blend the beetroot with a little fresh water (1–2 tbsp at a time) until you get a smooth, thick purée — not watery.

Step 3

Cool completely before mixing it into your coconut ham dough.

Step 4

Toast chickpea flour in a dry pan over low heat until nutty (2–3 minutes).

Step 5

Mix dry ingredients (coconut, chickpea flour, psyllium, spices) in a bowl.

Step 6

Add beetroot puree, jaggery syrup, and just enough water to form a firm, pliable dough.

Step 7

Shape into a tight log, brush with smoked paprika oil before wrapping in baking paper and foil. See Notes for heating paprika oil. It should give a streaking look like char grilled

Step 8

Steam for 10 minutes STEAMER

Step 9

Lightly brush with smoked paprika oil before chilling.

Step 10

Chill overnight to slice.

Step 11

Mix the oil, paprika, jaggery & liquid smoke. Warm in a saucepan and stir gently for 1–2 minutes. Be careful not to make it too hot, or the paprika will burn and become bitter.

Step 12

Infuse the oil: Allow the paprika to infuse in the oil for 5–10 minutes. This will help extract the flavor and color from the paprika. NOTE: If using sweet paprika mix 1 tsp bbq sauce in it after heating the oil