Heat up a 2/3 filled grill starter.
In the meantime slice the hokkaido in half. Remove the seeds with a spoon.
Place the coals in one side of the grill and a drip tray in the other side. Remove the foil from the smoke dust tray and place it directly on the coals.
Place the hokkaido over the drip tray.
Put the lid on the grill. When it starts smoking, close the damper by 2/3.
Smoke the hokkaido for approx. 20 minutes.
Chop the hokkaido into rough squares. Leave the peel on, as it gives taste and is health-giving.
Fry garlic and ginger in olive oil for approx. 3 minutes at medium heat. Add hokkaido, onion and celeriac, let it fry for 5 minutes, then add water and bouillon. Let it simmer at low heat for an hour, then blend it all with a hand blender. Taste with thyme, salt and pepper.
Fry the Fanoe ham in a drop of oil on the pan.
Poor soup in a deep plate. Sprinkle with Fanoe ham and add chopped coriander in the centre. Serve with good bread and e.g. a little cream fraiche.