Hickory Smoked Fresh Ham Recipe
Ingredients
| 2 tablespoons coarse or kosher salt | ||
| Ground pepper | 2 Teaspoon | |
| Dried thyme | 2 Teaspoon | |
| Dried sage | 2 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| 1/2 teaspoon ground allspice or cloves | ||
| 1 shank-end partial leg of pork, about 10 1/2 lb (5.25 kg), trimmed of excess fat and tied for roasting | ||
| 2 tablespoons vegetable oil or olive oil | ||
Directions
Soak 3 handfuls (about 5 oz / 155 g) of hickory chips in water to cover for about 1 hour.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
In a small bowl, stir together the salt, pepper, thyme, sage, garlic and allspice or cloves.
Pat the meat dry with paper towels.
Rub the entire surface of the meat with the oil, then rub the meat with the salt mixture.
Scoop half of the soaked wood chips out of the water and drop them onto the fire.
Place the pork on the center of the rack, cover the grill and open the vents halfway.
Cook for about 1 hour.
Turn over the roast and add a few more coals to the fire if necessary to maintain a constant temperature.
Scoop the remaining wood chips from the water and drop them onto the fire.
Continue to cook until the pork is well browned all over and the herb rub has formed a dry, crispy crust, or until an instant-read thermometer inserted into the thickest part of the pork away from the bone registers 160°F (71°C), about 2 hours longer; add a few more coals to the fire as necessary to maintain a constant temperature.
Remove from the grill and transfer to a cutting board.
Cover loosely with aluminum foil and let rest for 15 minutes.
To serve, snip the strings, carve the meat across the grain into slices about 1/4 inch (6 mm) thick and arrange on a warmed platter.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
In a small bowl, stir together the salt, pepper, thyme, sage, garlic and allspice or cloves.
Pat the meat dry with paper towels.
Rub the entire surface of the meat with the oil, then rub the meat with the salt mixture.
Scoop half of the soaked wood chips out of the water and drop them onto the fire.
Place the pork on the center of the rack, cover the grill and open the vents halfway.
Cook for about 1 hour.
Turn over the roast and add a few more coals to the fire if necessary to maintain a constant temperature.
Scoop the remaining wood chips from the water and drop them onto the fire.
Continue to cook until the pork is well browned all over and the herb rub has formed a dry, crispy crust, or until an instant-read thermometer inserted into the thickest part of the pork away from the bone registers 160°F (71°C), about 2 hours longer; add a few more coals to the fire as necessary to maintain a constant temperature.
Remove from the grill and transfer to a cutting board.
Cover loosely with aluminum foil and let rest for 15 minutes.
To serve, snip the strings, carve the meat across the grain into slices about 1/4 inch (6 mm) thick and arrange on a warmed platter.
Chef
