Pour rum or maple sauce into a small pan over low heat. Add the butter and let it melt while you stir. Now just let that nice brown sugar dissolve in it. Keep stirring bravely until everything has melted and dissolved and you have a nice mixture. Then remove the pan from the heat. Fill the syringe with the hot sauce and inject as much as you can into the ham on the bone, 2.5 cm apart. Some of the liquid will leak out, but just ignore that as much will stay in the ham and give it a flavour you'll long for the rest of your life. Rub the outside of the ham with sauce as well and then sprinkle the rub over it. Leave the ham on a plate setter to smoke gently for 3 hours, measuring the core temperature from time to time. You are on the way to 65 to 70 °C. In the meantime, freely spread extra sauce over the ham, but make sure that the lid is closed as much as possible. When the core temperature is at the desired value, remove the ham from the BBQ. Let it cook gently in aluminium foil while you take care of the white gold. Peel the asparagus and cut 2 to 3 cm from that stubborn hard bottom. Remove the plate setter from your BBQ and keep the coals at 180 °C. When the time comes, place the asparagus on the cast iron (preferably) grill rack. Drizzle the asparagus with some olive oil and sprinkle them with sea salt. Depending on the thickness, grill them for 20-30 minutes until al dente. Turn the asparagus occasionally with the tongs to obtain photogenic grill stripes all around. Melt 25g of butter in a cast iron pan and fry the samphire for 1-2 minutes until crisp. Melt the rest of the butter, without browning it. Divide the asparagus over four plates and drape the samphire over them. Pour the melted butter together with the nutmeg over your goodies. As a grand finale, slice the ham into tight slices, place them on the plates next to the asparagus and discover that not only the dawn is golden.