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Watermelon Ham Recipe

Are you tired of some usual meals you used to impress your guest and looking for a way to wow them this get-together? You’ve landed on the right page since we’ve got something special for you today

You must try the Smoked Watermelon Ham. Yes, watermelon ham. You’ve got that right. Watermelon Ham is a perfect recipe for a summer barbecue since the sweetness of the watermelon pair perfectly with the smoky flavors. 

It seems like an impossible combination, but it turns out incredibly well. So this Watermelon Ham is your next go-to recipe.

How to Make Watermelon Ham

We’re used to eating watermelon in the summer months. However, it deprives you of enjoying it for the rest of the year. You can always eat it by smoking it and turning it into a delicious ham. It is quite a unique way of preparing watermelon, so you must give it a try for sure.

Smoked watermelon ham tastes so smoky and sweet at the same time. Besides, it is perfectly seasoned with a blend of spices, just like its meaty counterpart. You can hardly tell it apart from a natural smoked ham.

All because of the incredible set of ingredients required.

Ingredients:

(6 servings)

For the Smoke Watermelon:

  • 1 piece Large watermelon (seedless)
  • ½ cup Kosher salt
  • 3 tbsp coconut sugar
  • 1 tbsp chili powder, 
  • 1 tbsp smoked paprika
  • 1-½ tsp freshly ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ½ tsp ground cloves
  • 3 cups Hickory chips (soaked in cold water for 1 hour)
  • Orange (for garnish)

For the Chipotle And Honey Glaze:

  • ]2 tsp canola oil or olive oil
  • 2 tsp garlic
  • 2 tsp fresh ginger (peeled and minced)
  • ½ cup coconut sugar
  • ½ cup raw agave
  • ½ cup fresh orange juice
  • 2 tsp Dijon mustard
  • 1 tbsp pureed chipotle in adobo
  • 1 tsp Kosher salt
  • ½ tsp Worcestershire sauce

Instructions

In short, all you need for a perfectly smoked watermelon is a few simple ingredients, a grill, and a little effort. However, it may only seem like it’s too easy to make. 

The key is to include a tremendous dry run to remove the excess moisture from the watermelon. It will also remove all the sponginess and toughness. The second important thing is to slice off the rinds and carve the fruit to make it look like meat. 

After this, a little brining, baking, and glazing are required. Sounds simple? 

That was just the short part. Let’s get into more details about the process.

Step 1:

Prepare your fresh watermelon. Slice the ends off carefully and cut off the rind to leave a minimum amount of flesh once the watermelon is on its flat side.

Step 2: 

Lay out the entire watermelon lengthwise on the cutting board and set the largest surface area of the watermelon face up. Cut 1-inch diagonal slits on the top of the watermelon with a knife to create a cross-hatch pattern.

Step 3: 

Combine coconut sugar, onion powder, chili powder, salt, pepper, paprika, garlic powder, and cloves in a medium bowl.

Step 4: 

Rub the spice mixture over the watermelon not to tear it, and make sure to rub in any spices that get in between the cross hatch cuts. 

Step 5: 

Preheat the oven to 450°F. Then lay a wire rack over a rimmed baking sheet and transfer the watermelon cross-hatch side up on it. Refrigerate uncovered for at least 12 hours.

Step 6: 

It would be best if you uniformly covered the bottom of a roasting pan with the hickory chips and the liquid, set aside. Remove all the juice except for 2 teaspoons. On top, set the roasting rack.

Step 7: 

Place the watermelon on the roasting rack, cross-hatch side up, and use a heavy-duty foil to cover it tightly. Bake your watermelon for about 30 minutes.

Turn down the heat to 250°F and continue baking for another 3 hours. After that, remove the foil and give it another 3 hours to roast. 

Step 8: 

Make the glaze in a large skillet, and heat canola oil over medium heat. Add minced garlic and ginger once the oils start simmering and frequently cook, stirring for about 1-2 minutes, until you get a fragrant and light golden brown color.

Step 9: 

Pour in the orange juice, coconut sugar, honey, mustard, chipotle, salt, and Worcestershire sauce. Stir continuously until the mixture is thoroughly combined.

Reduce the heat to medium and bring to simmer, stirring often. Cook for another 10-12 minutes. 

Step 10:

Take watermelon out of the oven and turn the broiler on high after 6 hours. After removing it from the roasting pan, place the rack on a baking sheet. 

Discard the hickory chips and excess liquid from the pan. Place the watermelon rack back in the roasting pan.

Step 11:

Brush ¼ cup of the glaze over the top of the watermelon and transfer it to a large serving platter topped with sliced oranges, thyme springs, and rosemary.

Step 12: 

Add another ¼ cup of glaze to the warm watermelon and cut it into slices. Serve with the remaining glaze and have fun watching your guest wondering whether it is natural ham they’re eating.

Ingredient Substitution

The set of ingredients required for this watermelon ham makes it seem like you could do something different without harming the taste. But it’s not like it. 

You can replace some ingredients.

1. Maple Syrup 

Maple syrup is the most accessible coconut sugar substitute that adds its notes of sweetness, except for the maple flavors. So if you don’t have coconut sugar at hand, substitute it in a 1:4 ratio where 1/4 cup of maple syrup works for 1 cup of coconut sugar.

2. Stoneground Mustard

Stoneground mustard is an excellent replacement for Dijo mustard because of its incredible similarities. The flavor profile matches seamlessly, and the stone ground mustard is made of seed-like Dijon with a milder flavor.

What to Serve with Watermelon Ham

Since smoked watermelon ham is an ultimate vegan alternative to roast beef, why don’t you pair it with something that complements its rich and smoky flavors

Potato Wedges

Crispy potato wedges are a fantastic potato dish that tastes amazing with roasted watermelon steak. They’re both hearty, savory, and crisp. Plus, it’s an amazing finger food you can dip for a perfect blend of salty and sweet.

Rice

You’d need a humble starch to mellow down the umami-ness of the Watermelon Ham that resembles the ham. And other than beans, it could be steamed white rice. If you want to make things more interesting, add some apricots, parsley, or almonds. 

However, rice is heavy on calories. You might as well consider making cauliflower rice or choosing quinoa.

Green Beans

Green beans might be something that doesn’t taste the greatest on its own. But you can easily enhance their flavor with a few ingredients. Just flavor green beans with some smoky pancetta or caramelized shallots. 

You’d be surprised how this humble vegetable and a watermelon ham work together. It is a perfect combo for a healthy dinner

How to Store Watermelon Ham

Smoked watermelon ham slices should be enjoyed when warm straight from the oven since it doesn’t have a long shelf life and won’t keep well. For that purpose, it’s best to cook as much as you expect to eat in one go. 

But if you have some watermelon that hasn’t been cooked, store it tightly wrapped in plastic wrap in the fridge for up to 5 days. 

Don’t even consider freezing; it won’t work.

watermelon ham

Watermelon Ham Recipe

perfect balance of smoky and sweet is what you get with a savory Watermelon Ham that tastes pretty much like regular ham. It requires time and effort, but the result will impress you and your guests. 
5 from 1 vote
Prep Time 30 mins
Cook Time 6 hrs
Rest Time 6 hrs 40 mins
Total Time 13 hrs 10 mins
Course Main Course
Cuisine American
Servings 6
Calories 291.22 kcal
Equipment
  • Large skillet
  • Medium bowl
  • wire rack
  • Roasting pan
  • brush
Ingredients
  
For the Smoke Watermelon:
  • 1 piece Large watermelon (seedless)
  • ½ cup Kosher salt
  • 3 tbsp coconut sugar
  • 1 tbsp chili powder,
  • 1 tbsp smoked paprika
  • 1-½ tsp freshly ground black pepper
  • 2 tsp garlic powder2
  • 2 tsp onion powder
  • ½ tsp ground cloves
  • 3 cups Hickory chips (soaked in cold water for 1 hour)
  • Orange (for garnish)
For the Chipotle And Honey Glaze:
  • 2 tsp canola oil or olive oil
  • 2 tsp garlic
  • 2 tsp fresh ginger (peeled and minced cup)
  • ½ cup coconut sugar
  • ½ cup raw agave
  • ½ cup fresh orange juice
  • 2 tsp Dijon mustard
  • 1 tbsp pureed chipotle in adobo
  • 1 tsp Kosher salt
  • ½ tsp Worcestershire sauce
Instructions
 
  • Prepare your fresh watermelon. Slice the ends off carefully and cut off the rind to leave a minimum amount of flesh once the watermelon is on its flat side.
  • Lay out the entire watermelon lengthwise on the cutting board and set the largest surface area of the watermelon face up. Cut 1-inch diagonal slits on the top of the watermelon with a knife to create a cross-hatch pattern.
  • Combine coconut sugar, onion powder, chili powder, salt, pepper, paprika, garlic powder, and cloves in a medium bowl.
  • Rub the spice mixture over the watermelon not to tear it, and make sure to rub in any spices that get in between the cross hatch cuts. 
  • Preheat the oven to 450°F. Then lay a wire rack over a rimmed baking sheet and transfer the watermelon cross-hatch side up on it. Refrigerate uncovered for at least 12 hours.
  • It would be best if you uniformly covered the bottom of a roasting pan with the hickory chips and the liquid, set aside. Remove all the juice except for 2 teaspoons. On top, set the roasting rack.
  • Place the watermelon on the roasting rack, cross-hatch side up, and use a heavy-duty foil to cover it tightly. Bake your watermelon for about 30 minutes.
    Turn down the heat to 250°F and continue baking for another 3 hours. After that, remove the foil and give it another 3 hours to roast. 
  • Make the glaze in a large skillet, and heat canola oil over medium heat. Add minced garlic and ginger once the oils start simmering and frequently cook, stirring for about 1-2 minutes, until you get a fragrant and light golden brown color.
  • Pour in the orange juice, coconut sugar, honey, mustard, chipotle, salt, and Worcestershire sauce. Stir continuously until the mixture is thoroughly combined.
    Reduce the heat to medium and bring to simmer, stirring often. Cook for another 10-12 minutes. 
  • Take watermelon out of the oven and turn the broiler on high after 6 hours. After removing it from the roasting pan, place the rack on a baking sheet. 
    Discard the hickory chips and excess liquid from the pan. Place the watermelon rack back in the roasting pan.
  • Brush ¼ cup of the glaze over the top of the watermelon and transfer it to a large serving platter topped with sliced oranges, thyme springs, and rosemary.
  • Add another ¼ cup of glaze to the warm watermelon and cut it into slices. Serve with the remaining glaze and have fun watching your guest wondering whether it is natural ham they're eating.
Nutrition
Calories: 291.22kcalCarbohydrates: 72.07gProtein: 4.02gFat: 2.05gSaturated Fat: 0.21gPolyunsaturated Fat: 0.68gMonounsaturated Fat: 0.86gSodium: 1427.88mgPotassium: 887.39mgFiber: 3.95gSugar: 61.33gVitamin A: 193.21IUVitamin C: 56.85mgCalcium: 52.54mgIron: 1.82mg

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