Smoked Coconut Ham

CHATGPT

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel & dice the beetroot into small cubes. Or use grated beetroot (frozen)

Step 2

Boil or steam until tender — about 12–15 minutes (a fork should go in easily).

Step 3

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

Step 4

Cool completely before mixing it into your coconut ham dough.

Step 5

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

Step 6

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

Step 7

Add beetroot puree, kithul treacle, and just enough water to form a firm, pliable dough.

Step 8

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 9

Steam for 10 minutes STEAMER NOTE: Pressure Cooker 1 steam on high, then reduce heat for 3 more steams (approx 15 mins in total)

Step 10

Lightly brush with smoked paprika oil before chilling.

Step 11

Chill overnight to slice.

Step 12

Heat the oil: In a small saucepan or skillet, heat the oil over medium-low heat. Be careful not to make it too hot, or the paprika will burn and become bitter.

Step 13

Add paprika: Once the oil is warm, add the paprika, jaggery & liquid smoke and stir gently for 1–2 minutes. Make sure it doesn’t cook too long or at too high of a temperature.

Step 14

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

Step 15

Cool down: Remove from heat and let the oil cool down completely. The paprika will continue to infuse as it cools.

Step 16

Strain (optional): If you don’t want any solids in your oil, strain it through a fine mesh strainer or cheesecloth into a clean bottle or jar.

Step 17

Store: Store your paprika oil in an airtight container in the refrigerator for up to 2–3 weeks. You can also leave it at room temperature, but it will last longer if kept in the fridge.