Smoked ham
Cured ham
1 handful of Apple Smoking Chips
1 handful of Cherry Smoking Chips
1 handful of Whiskey Smoking Chips

Wort-spiced flatbread
½ bag dry yeast
1 tsp salt
5 dl wheat flour
2 dl sifted rye flour
½ dl wheat bran
1 1/4 dl water
1 ½ dl milk
2 tbsp ready-mixed wort spice
½ dl liquid honey
2 tbsp oil

Creamed kale
Kale approx. 400 g, trimmed and chopped
3 dl cream
Approx. 60 g butter
salt flakes


Smoked ham

  1. Remove the ham from the packaging
    but keep it in the net.
  2. Rinse the ham in cold water.
  3. Insert thermometer into the ham
    and place it on the grate in the smoking oven.
    (It is important to use a thermometer that
    you can read without opening the smoking oven.
    Opening the oven will release smoke causing it
    to not reach its full potential.)
  4. Lay smoking chips on the included tray.
  5. Start the smoking oven and set it to max
    until it has reached 110–120 degrees.
  6. Then reduce the heat, maintaining 110–120 degrees
    throughout the cooking process. Smoke the ham until
    the inner temperature reaches 71 degrees.
  7. Remove the ham and wrap in foil.
    The ham is ready to serve: You can also fry it covered
    in egg and breadcrumbs if you wish.

Wort-spiced flatbread

  1. Mix dry ingredients.
  2. Warm the milk and water until lukewarm.
  3. Add liquids to dry ingredients
    and mix. Knead for about 5 minutes into a dough.
  4. Add more flour if necessary. 
  5. Knead into a smooth dough that is not sticky.
  6. Sprinkle with a little flour, cover with a towel and
    leave to rise for approx. 1 hour.
  7. Divide the dough into 7 pieces.
  8. Roll into balls, cover, and allow to rise while you
    make the creamed kale.
  9. When you have made the kale, gently flatten the dough balls into
    approx. 1/2 cm thick patties and place them on the warm and
    dry edge of the griddle pan.
  10. Increase the heat on the outer ring, keeping an eye on the bread
    to prevent it from burning. Cook on each side for approx. 5 min.
  11. Remove the bread and add the sliced apple
    on the edge of the hob for a few minutes.
  12.  Spread a layer of mustard on the bottom of the bread (if desired),
    then add the creamed kale, a few slices of the smoked ham and top
    with cooked apple and pomegranate seeds. 

Creamed kale

  1. Remove the kale leaves from the stem and
    chop into smaller pieces (or buy pre-chopped).
  2. Heat the griddle pan using both gas rings.
  3. Add the butter and kale and fry
    for a few minutes until softened.
  4. Pour in most of the cream and simmer.
  5. Season with salt and cover for a few minutes.
    If necessary, add more cream.
  6. Reduce the heat to low and continue to simmer the kale.