My husband George is a great cook. Never scared to try something new, this year he wanted to make his own Christmas ham. Not the pre-cured ham that comes already cooked but the real thing; a fresh ham shank, butt end. He started with a great recipe from Weber’s at http://www.weber.com/weber-nation/blog/pecan-smoked-fresh-ham-with-maple-glaze-on-the-wsm and modified it a little for our tastes. Tender and juicy, the meat has the best characteristics of pulled pork mixed with a not-too-salty ham taste. Definitely a keeper!
9-10 pound ham shank (not precooked, some people call these “green”, which sounds a little weird) A note of admiration here for our butchers at Brookshire’s Grocery Store in Weatherford, Texas, who talked with George about this little project and held us a ham shank from their Christmas order. He told us they usually only get these in at Thanksgiving and Christmas. We can request one anytime.
½ cup brown sugar, dark
¼ cup kosher salt
2 tablespoons black pepper, ground coarse
2 tsp cayenne pepper, ground (optional)
Score the fat cap on the ham shank to allow the rub to soak into the meat. Mix rub ingredients and apply to the meat liberally. He wrapped ours in plastic wrap and refrigerated it for 48 hours. Reserve some rub for application right before you smoke it. Make sure you set the meat out of the refrigerator for at least 30 minutes before you put it on the smoker. We used the coarse ground black pepper, but next time will use a smaller grind to keep it out of your teeth.
½ cup honey
2 teaspoons black pepper, ground
2 teaspoons kosher salt
1 cup maple syrup (not imitation flavored)
Mix ingredients and bring to a boil in a medium-sized saucepan. Reduce by half. Be sure to watch this carefully because it can boil over really easily. I won’t tell you how I know that. Glaze the ham every two hours. He used a foil pan underneath to catch the fat drippings. Makes clean-up easier.
8-10 pc apple wood chunks (presoaked in water)
apple wood-infused charcoal
The original recipe called for pecan wood, which is a little strong for our tastes, so we used apple wood instead. After he set the smoker bed with charcoal, he also needed three additional chimney starter’s full of charcoal to maintain the desired heat for the six-hour smoking time.
We have a big off-set smoker so the temperature that Weber wanted, 250 degrees, is a little tough to maintain for six hours. He cooked the ham shank six hours between 200 and 220 degrees on the smoker and finished it in the oven covered with foil at 250 degrees for at least two hours. We use an instant-read thermometer to make sure the meat is at an internal temperature of at least 165 degrees.