SMOKED TROUT SPREAD RECIPES

Steps:

• Remove all of the netting and wrapping from the ham and lay the ham on a cutting board or preferably down into a large foil pan.
• Pull the slices apart one by one and drizzle honey down in there.
• Add more honey to the top of the ham and the flat or front area. Spread it out with a brush or your hands.
• Pull back the slices once again and sprinkle a bit of rub down in between each one. Oh so good!
• Now apply rub all over the outside of the ham including the flat area in the front.
• To finish things off, drizzle more honey all over the top,sides and front of the ham.
• Tip: if the slices start to fall down in the front, use toothpicks to pin them up. I figured this out about halfway through the smoking process ;-)
• Set up your smoker for cooking at about 240°F using indirect heat.
• If your smoker has a water pan, fill it with hot water.
• We are going to apply light apple smoke for the full 3 hours that the ham is in the smoker.
• Most store bought hams do well if you smoke them at 230 to 240°F for about 3 hours. These are already cooked and the process is only to add more smoke flavor and to add seasoning and perhaps crisp up the outside here and there. If you want to smoke for less time, that is perfectly acceptable but results may vary.
• When the smoker is preheated, place the pan with the ham into the smoker. The pan will catch drippings and keep your smoker cleaner.
• Note: Some smokers such as the Bradley advise strongly against using aluminum pans in their smokers. I recommend that you follow the manufacturers advice for the safety and well-being of your smoker.
• After about 2 hours, you can opt to make the pineapple/root beer glaze and pour it over the ham. This is optional but recommended.
• Make the glaze using 1 cup of root beer, ¼ cup of brown sugar, 1 TBS of butter, 2 TBS of Jeff's original rub and ½ cup crushed pineapple (undrained).
• Add the ingredients into a sauce pan over medium-high heat.
• Bring to a boil and let it reduce for 6-8 minutes to thicken.
• When it's finished, gently pour it all over the top of the ham.
• Alternative glazing method if you did not use a pan in the smoker: Remove the ham from the smoker about 15 minutes early, place it in a oven safe pan or dish and pour the pineapple/root beer glaze all over the top of the ham.
• Place into an oven preheated to 275°F for about 10 minutes.
• After 3 hours of smoking/cooking time, the ham is finished and can be removed from the smoker.
• Remove the ham from the pan onto a serving platter and call dinner.

Steps:

• For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.
• Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays.
• To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.
• Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).
• For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.
• For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown.
• For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top.
• For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes.
• For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney.