Smokedhampaella Recipes

EASY PAELLA

Steps:

• Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
• Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
• Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
• Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

CHICKEN 'PAELLA'

Steps:

• Preheat the oven to 180ºC/gas 4.
• Slice the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely chop the parsley.
• Season the drumettes all over with sea salt and black pepper. Place a 30cm ovenproof sauté pan over a medium-high heat, add the oil, then add the chicken drumettes, in batches, and brown well on all sides. Remove the chicken from the pan and set aside.
• Add the chorizo and onions to the pan, and cook until the onions are softened - about 4 minutes. Add the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.
• Add the rice to the pan and stir well to coat it evenly with the tomato mixture. Cook the rice for about 3 minutes.
• Add the wine, stir through and bring to the boil. Once the rice has absorbed the wine, add 750ml hot water or stock, then stir in the peas and half the parsley. Arrange all of the chicken drumettes on top of the rice, in a spoke pattern.
• Bring the paella back to the boil then transfer to the oven and bake, uncovered, for 30 minutes, or until the rice is nice and tender.
• Remove the paella from the oven, cover lightly with foil and leave to rest for about 10 minutes.
• Serve with the rest of the parsley on top and lemon wedges on the side.

SMOKED HAM WITH BROWN SUGAR GLAZE

Steps:

• Preheat a smoker to 250 degrees F. Load the smoker with cherry wood chips.
• Coat a disposable aluminum pan with cooking spray. Place the ham cut side down in the pan.
• Sprinkle the spice rub all over the exterior of the ham.
• Place the pan in the smoker and cook for one hour.
• Continue to cook the ham for another 2-3 hours, basting every 30-45 minutes with the 2 cups of apple cider.
• The ham is done when a thermometer inserted into the thickest part of the ham reads 140 degrees F.
• While the ham is smoking, make the glaze.
• Place the butter, brown sugar, maple syrup and remaining 1/4 cup of apple cider in a pan over medium heat.
• Bring the pan to a simmer. Cook for 6-8 minutes or until glaze has just thickened.
• Brush the glaze all over the ham. Transfer the ham to a platter. Garnish the ham with herbs and fruit if desired, then serve.

HOW TO COOK A SMOKED HAM

Steps:

• Remove completely defrosted ham from fridge about 60 minutes prior to cooking. Mix all ingredients except whole cloves and maple syrup in a dish and use your hands to evenly coat the ham with the spice mix.
• Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about 1/4" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.
• Place one whole clove in the middle of each diamond.
• Move ham to roasting pan and place in the oven. Bake, undisturbed for 1 hour and 45 minutes.
• Remove roasting pan and baste ham with 1/2 of the maple syrup. Return to oven and continue cooking for 15 minutes.
• Remove and raise heat to 450F. Baste ham with remaining maple syrup and return to oven for an additional 15 minutes. If there are any very dark spots that you think may burn, fold a small piece of tin foil into a square and gently cover those spots.

MICHELADA

Steps:

• Moisten the rim of a large beer glass, then press it into salt. Place a few ice cubes in bottom of glass, followed by the lime juice. Pour in half of the beer, then season with steak sauce, cayenne pepper, black pepper, oregano and basil. Slowly pour in the remaining beer. Stir.

SMOKED HAM PAELLA

Steps:

• Heat the oil in a large frying pan and cook the onion for 3-4 minutes until softened and golden. Add the red pepper, garlic and rice and stir fry for 1 minute. Add the ham, stock, paprika and tumeric, bring to the boil and simmer for 12 minutes.
• Stir in the prawns and peas and cook for a further 3-4 minutes, until the rice and vegetables are tender. Season to taste, then serve immediately.

TRAEGER SMOKED HAM

Steps:

• Fire up your grill according to manufacturer directions, and preheat to 325°.
• Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been lined with foil.
• Place the pan, uncovered, into the preheated grill, and cook for 1 hour.
• While the ham is cooking, combine all of the glaze ingredients in a small saucepan over medium heat, and simmer until the sugar is fully dissolved. Remove from heat and set aside.
• After the ham has been on the Traeger for an hour, brush it liberally with about half of the glaze.
• Cook for an additional 30 minutes, and then brush with glaze again. Cook another 15-20 minutes, or until the ham reaches at least 135°.
• Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes.
• Remove from the grill and let rest for 10 minutes.
• Slice and serve with any remaining glaze that didn't get painted onto the ham.

TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE

Steps:

• In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
• Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
• Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
• Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
• Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
• Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
• Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
• When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
• When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

EASY CHICKEN PAELLA

Steps:

• Heat water to a boil in saucepan. Remove from heat,stir in rice. Cover and set aside.
• Brown chicken and sausage well in heated oil in large non-stick skillet at medium-high heat. Reduce heat to medium. Remove sausages,cut into chunks and return to skillet. Add onion,garlic and bay leaf. Cook and stir for 3 minutes. Reduce heat.
• Stir in soup and rice mixture. Simmer,covered for 10 minutes.
• Add shrimp,green pepper,peas and pepper sauce. Simmer until shrimps are cooked - about 5 minutes - stirring occasionally. Remove bay leaf and serve immediately.

SMOKED HAM WITH SWEET HOLIDAY GLAZE

Steps:

• Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
• Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
• Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
• For the glaze:
• Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
• Pour the warm glaze over the warm ham and serve immediately.
• Mix ingredients together and store in an airtight container for up to 6 months.

HOMEMADE SMOKED MOZZARELLA CHEESE

Steps:

• Reconstitute powdered milk by stirring into 15 cups cold water; stir until dissolved.
• Combine reconstituted milk, heavy cream, and citric acid in a large pot over low heat. Heat to 90 degrees F (32 degrees C), about 15 minutes.
• Dilute 1/4 teaspoon rennet in remaining 1/4 cup water. Pour into the pot and stir, about 45 seconds. Continue to heat mixture until it reaches 100 degrees F (38 degrees C), about 10 minutes. Remove from heat.
• Let mixture stand until temperature climbs to 105 degrees F (41 degrees C), about 3 minutes, and sets into curd. Pull edge of the curd gently with a thin knife or spoon to check to make sure it is set.
• Slice vertically into the pot to cut curd into 1-inch squares. Transfer curd to a microwave-safe bowl using a hand-held strainer or slotted spoon, draining out as much liquid (whey) as possible.
• Heat the curd in the microwave on high for 1 minute. Drain off whey. Stretch curd mixture and fold, repeating until it cools and becomes difficult to stretch.
• Reheat in the microwave for 30 seconds. Drain whey. Stretch and fold the curds repeatedly.
• Repeat this process one more time, kneading salt and liquid smoke into the cheese. Shape into a ball and place in a bowl of cold water. Cover with plastic wrap and chill until firm.