Cold-Smoked, Maple-Glazed Ham

• Cold-smoked, Maple-glazed Ham
• 2 tablespoons maple syrup
• 1/2 teaspoon microplaned lemon zest
• 1 - 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon ancho chile powder, or to taste
• 1/4 teaspoon freshly ground black peppercorns, or to taste
• 1/2 teaspoon chopped cilantro leaves
• 6 slices of cooked ham
• Cold smoking ingredients
• 2 - 3 pieces of charcoal
• 8 green cardamom pods
• 6-8 whole black peppercorns
• 6 cloves
• 1 tablespoon of ghee

1. Combine all the ingredients in a bowl, except the ham, to make the glaze. Set out a large shallow oven-proof dish or roasting tin to hold the ham in a single layer. Brush the glaze on both sides of each slice, repeating till all six slices are done and the glaze is used up.
2. Arrange the slices of ham in a single layer leaving room in the centre for a small bowl. Then make a small bowl out of foil, large enough to contain the charcoal pieces.
3. Heat the charcoal over a gas burner until red hot. rnrnWhile the coals are burning, cut two pieces of foil, large enough to cover the tray or dish holding the ham. rnrnOnce hot, transfer the coals into the small foil bowl then place the bowl in the centre of the tray. Sprinkle the cardamom, black peppercorns and cloves onto the hot coals then pour the ghee over it - it will smoke...a lot. As soon as it starts to smoke, cover the tin tightly with the cut up pieces of foil to trap the smoke. Set in the refrigerator for 4-6 hours.
4. Serve as part of a main course with rice or potatoes or use in sandwiches, pizza toppings, salads

ham, maple syrup, lemon zest, freshly squeezed lemon juice, ancho chile powder, freshly ground black peppercorns, cilantro, ham, smoking ingredients, charcoal, green cardamom, black peppercorns, cloves, ghee

Taken from food52.com/recipes/16703-cold-smoked-maple-glazed-ham (may not work)