SouthShoreNow.ca

PREPARATIONS:
Assemble foil smoking poach using one cup of well-soaked and one cup dry hickory wood chips (as instructed on Webcast). Score the ham or smoked picnic with knife, just cutting into the outer fat layer and not into the flesh. Combine glaze ingredients and blend until silky.

GLAZE INGREDIENTS:
1 cup packed brown sugar

1 cup mango chutney

Zest and juice of 2 whole lemons

3 chopped cloves fresh garlic

1 teaspoon fresh nutmeg

1/2 cup Dijon mustard

Fresh black pepper to taste

(Optional: 1/2 cup red wine)

DIRECTIONS:
Mix together above ingredients and blend until glaze is smooth. Reserve for later use. Place foil smoke poach on one side of BBQ underneath the grill and directly on the burner you will be using. Place a drip pan underneath the grill on the other side of the BBQ and add enough water to completely cover the bottom by about 1 inch. Ignite only the one burner on the BBQ and preheat to 250 F degrees.

Wait until the poach starts to smoke, then place the ham or picnic directly on the grill over the drip pan. Brush enough glaze on ham to fully cover its surface. Using only the one burner (indirect heat method), keep the temperature of the BBQ between 200 and 250 F degrees, brushing the remaining glaze on the ham every 15 minutes. Cook for between one and a half hours until the ham or picnic reaches an internal temperature of at least 140 to 155 F degrees. Remove from BBQ, loosely cover with foil and let stand for 10 to 15 minutes then carve to serve.