Welcome to this issue of Haverhill Beef's Club Marinade Online!

A local tradition since 1952, Haverhill Beef is your full service, old fashion butcher shop and meat market located in the heart of downtown Haverhill.

Our mission statement is simple:

"To provide our customers the finest quality and freshest possible products available. To charge only the fairest price possible with the personal service the customer deserves."

HAM PREPARATION

Cooking or Reheating Hams
Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging.

However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F.

Spiral-cut cooked hams are also safe to eat cold. The unique slicing method, invented in 1957, solves any carving difficulties. These hams are best served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off the meat. However, if reheating is desired, hams that were packaged in plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.

Cook-before-eating hams or fresh hams must reach 160 °F to be safely cooked before serving. Cook in an oven set no lower than 325 °F. Hams can also be safely cooked in a microwave oven, other countertop appliances and on the stove. Consult a cookbook for specific methods and timing.

Country hams can be soaked 4 to 12 hours or longer in the refrigerator to reduce the salt content before cooking. Then they can be cooked by boiling or baking. Follow the manufacturer's cooking instructions.

NOTE: Set oven temperature to 325 °F. Both cook-before-eating cured and fresh hams should be cooked to 160 °F. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F.

HICKORY SMOKED CLUB SIRLOIN STEAKS

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready in: 25 Minutes
Makes 4 servings

Ingredients:
4 club sirloin steaks about 1 inch thick
salt and pepper, to taste
Chili Powder Mixture:
2 Tbsp. chili powder
2 Tbsp. brown sugar
1/2 tsp. finely minced garlic
2 tsp. olive oil

Directions:
1. Combine chili powder, sugar and garlic. Add olive oil and combine to paste-like consistency.

2. Season club sirloin steaks with salt and pepper then rub chili powder mixture into both sides of club sirloin steaks.

2. Preheat grill to medium heat.

3. "Cold Smoke" the club sirloin steaks for approximately 8 minutes. To cold smoke: Heat one side of grill, adding hickory chips (or wood of your preference). When coals are hot, place meat on grid away from fire so meat is not directly over heat.

4. Finish by Indirect Grilling for approximately 4 minutes on each side to desired doneness.

ITALIAN-STYLE CHICKEN KABOBS

Prep Time: 10 Minutes
Cook Time: about 15 to 18 Minutes
Ready In: about 1 Hour and 28 Minutes INCLUDING marinating time in the refrigerator.
Makes 4 to 6 servings

Ingredients:
2 lbs. boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 tsp. minced fresh basil
2 clove garlic, minced
2 tablespoon olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers

Directions:
1. Cut the onions, zucchinis, red bell peppers and yellow bells pepper into chunks. Set aside.

2. Cut the boneless and skinless chicken breast into chunks. Set aside.

3. In a mixing bowl, slowly mix the all ingredients EXCEPT the chicken breasts and cherry tomatoes until well blended.

4. Add the chucks of chicken breasts and the cherry tomatoes and place into the refrigerator for 1 hour (toss occasionally while in the refrigerator).

5. Pre-heat grill to medium heat.

6. Thread the skewers with the chicken chucks alternating with the onions, zucchini, peppers and cherry tomatoes. NOTE: Discard the marinade.

7. Place the threaded skewers on the pre-heated grill grid and cook for about 15 to 18 minutes, or until the chicken is done and vegetables are tender-crisp, turning frequently.

STUFFED GRILLED PORK CHOPS

Prep Time: 10 Minutes
Cook Time: 16 to 20 Minutes
Ready in: 26 to 30 Minutes
Makes 4 servings

Ingredients:
4 extra-thick rib pork chops, about 1 inch to 1 1/4 inches thick
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 Tbsp. melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 tsp. salt

Directions:
1. Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.

2. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed.

3. Preheat grill to medium-high heat.

4. Grill the pork chops for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.

ROTISSERIE BEEF ROAST

Prep Time: 5 Minutes
Marinating Time: 12 to 24 Hours
Cook Time: 1 Hour and 30 minutes
Ready in: 1 Hour and 35 Minutes (excluding marinating time)
Makes 6 servings

Ingredients:
3 lbs beef roast (holiday roast, eye of round, rump roast etc.)
Marinade:
2 tbsp honey
2 tbsp soy sauce
1/2 tsp Tabasco sauce
1/4 cup lime juice
1 tsp ground cumin
2 tbsp oyster sauce (optional)

Directions:
1. Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.

2. Marinate roast 12-24 hours in refrigerator. Discard used marinade.

3. Preheat grill to medium heat.

4. Insert meat thermometer into center of beef roast.

5. Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).

6. Baste beef roast with the reserved marinade while barbecuing.