THE NON-ENGAGEMENT

• Herb Rubbed Ham with Bourbon Glaze
• Smoked Corn Chowder
• Smoked Spuds
• Grilled Rosemary Beets

HERB RUBBED HAM WITH BOURBON GLAZE 1 sugar-cured ham, butt end, 6 to 8 pounds Rub 4 tablespoons mixed peppercorns (60 ml) 2 tablespoons mustard seeds (30 ml) 2 tablespoons fennel seeds (30 ml) 1 tablespoon ground cinnamon (15 ml) 1 tablespoon kosher salt (15 ml) 3 tablespoons brown sugar (45 ml) 4 tablespoons fresh chopped marjoram (60 ml) 2 tablespoons fresh chopped sage (30 ml)

Glaze
2 cups bourbon (500 ml)
½ cup brown sugar (125 ml)
½ cup molasses (125 ml)
¼ cup prepared mustard (60 ml)

9 cups of mesquite wood chips (enough for 3 smoke pouches)
1 cup bourbon + ½ cup bourbon (250 ml plus 125 ml)
1 cup water + ½ cup water (250 ml plus 125 ml)

To prepare the rub place mixed peppercorns, mustard seeds and fennel seeds in a coffee grinder and blitz Pour ground spices in a bowl and add cinnamon, salt, sugar, marjoram and sage. Mix well. Apply the rub by massaging the mixture into the cured ham. Place the ham in a large sealable plastic bag and place in the refrigerator overnight.

To prepare the glaze combine bourbon, brown sugar, molasses and mustard in a bowl and mix well. Cover and place in the refrigerator overnight.

Place 6 cups of the wood chips in water and soak for 1 hour.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.

Build 3 smoke pouches.

Remove the ham from the fridge and remove from plastic bag. Carefully centre and mount the ham on a rotisserie spit.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Remove the centre grill and place a drip pan in the middle. Pour ½ cup of bourbon and ½ cup of water in the drip pan. Place one smokes pouch on one side of the grill, close the lid and wait for smoke.

When the barbecue is ready place the spit onto the rotisserie. The ham will smoke over low indirect heat for approximately 2 hours. Baste it with the bourbon glaze every 20 minutes for the last hour of cooking. Switch the smoke pouch every 45 minutes.

Once done, remove ham from the spit and tent with foil. Let rest before serving.

Yield: 8 to 12 servings

SMOKED CORN CHOWDER 4 ears sweet corn, husks and silks removed 2 tablespoons olive oil (30ml) 6 slices bacon, minced 1 cup diced onion (250ml) ½ cup diced red bell pepper (125ml), ½ cup diced yellow bell pepper (125ml) 1/2 teaspoon dried hot pepper (5 ml) ½ cup flour (125 ml) 4 cups chicken stock (1000ml) 2 large potatoes (about 1 lb) cut into ½ inch pieces 1 cup heavy cream (250 ml) ½ teaspoon salt (2.5 ml) ¼ teaspoon ground white pepper (1.25 ml) ½ teaspoon Worcestershire sauce (2.5 ml) 1 bay leaf 3 cups of hickory or mesquite wood chips

Place 2 cups (500ml) of wood chips into a bowl of water to soak for 1 hour.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.

Oil the corn and oil the grill. Place corn on the grill and smoke for 30 minutes.

Remove the corn and allow to cool. Dice onion and peppers. Cut corn kernels off the cob with a sharp knife.

Fry bacon in a large pot. Add dried peppers, onions, peppers and cook until soft (approx. 10 minutes).

Add chicken stock and bring to a boil. Add smoked corn, corn stalks and diced potatoes and simmer for 15 minutes. Remove corn stalks

Add cream, salt and pepper and Worcestershire sauce.

Serve hot, room temperature or chilled.

Yield: 10 servings

SMOKED SPUDS 1 pound Yukon Gold potatoes, parboiled and peeled (500g) Olive oil for brushing potatoes ¼ teaspoon freshly ground black pepper (1.25 ml) ¼ teaspoon salt (1.5ml) 2 tablespoons of rosemary, chopped (30ml) 3 handfuls of hickory wood chips Place 2 cups of the wood chips in water and soak for 1 hour.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.

Parboil the potatoes by dropping them (whole and with skin on) into a pot of boiling water. Boil the potatoes for approx. 5-7 minutes. They should be cooked only part of the way so they can be finished on the barbecue. Drain and run cold water over the potatoes to cool them down. Peel the potatoes.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.

Rub Olive oil on the potatoes evenly. Season with rosemary, salt and pepper. Oil the grill, place the potatoes in the centre of the grill and close the lid. Smoke for 30 minutes.

Remove potatoes from the grill and cut into quarters. Drizzle with olive oil and season with salt and pepper. Preheat the barbecue to medium-low heat 325°F/160°C.

Grill the potatoes over direct heat for about 4 minutes per side.

Yield: 4 servings

GRILLED ROSEMARY BEETS 3 medium beets sliced into rounds 1/3 cup balsamic vinegar (75 ml) 1 clove garlic, peeled and crushed 1 teaspoon chopped fresh rosemary (5 ml) 1 teaspoon herbes de Provence (5 ml) ½ teaspoon celery salt (2.5 ml) Place beets in a large pot of water and bring to a boil. Turn down heat and let simmers until beets are slightly cooked. Drain and cool.

Peel and slice the beets and put into a sealable plastic bag. Add balsamic vinegar, garlic, rosemary, herbes de Provence and celery salt.

Seal the bag and mix ingredients around, ensuring the beets are well coated. Place the bag in the refrigerator for at least 20 minutes (up to 3 hours).

Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat 300°F/150°C (7 steamboats).

Remove beets from the plastic bag and place them on the grill. Grill for about 3 minutes.

Serve immediately.

Yield: 6 servings



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