Hope this finds most of you full of Christmas cheer, bon homme, and so forth.
A good part of my family is eating a Christmas dinner together tomorrow, so I decided another "grill experience" was in order since I'm providing the main meat dish. I bought a fresh ham, that is an uncooked chunk of Pork, which weighed in at 11.28 pounds, to attempt the test.
After considerable research, about 15 minutes worth, on the web I found that the best thing is to cook it for something like 45 to 60 minutes per pound at 200-225 degrees. Essentially, it's being smoked. Of course I'm cheating a bit, I have a pretty decent meat thermometer that I'll consult from time to time. I checked the temp at about 2:30PM and it was 110 degrees, that's after about 4 hours cooking time. The temp will have to be at least 130-140 to be done to just beyond rare, higher I expect for the result I want. The goal is to have meat with the consistency of "pulled porK".
I put together a "dry rub"; sage, ground coriander, thyme, Hungarian hot Paprika, garlic powder, black pepper, and salt.
I'll post an update later.
