Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rotisserie Fresh Ham with Injection Brine


  • Author: Mike Vrobel
  • Total Time: 6 hours 30 minutes
  • Yield: 12-16 1x

Description

Rotisserie Fresh Ham with Injection Brine recipe. Roast pork from the same cut of meat used to make ham, with a quick injection brine.


Ingredients

Scale
  • 10-pound bone in half leg of pork (I used the shank end - the whole leg weighed over 20 pounds)

Injection Brine

  • 1 1/2 tablespoons kosher salt (2 1/2 teaspoons table salt)
  • 1 tablespoon white sugar
  • 1 1/2 cups water

Instructions

  1. Score and inject the fresh ham: Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Score the skin on the leg of pork in a 1 inch diamond pattern. Inject the brine into the pork, poking through the scores in the skin every couple of inches. Push the needle all the way in, then depress the plunger while slowly pulling the needle out, spreading the brine along the puncture.(Try to inject around the bone as best you can - the bone runs close to the surface in a number of places on the roast.) Let the fresh ham rest in the refrigerator for at least an hour to absorb the brine; four to eight hours would be better.
  2. Spit the fresh ham (and truss it if you can): Before preheating the grill, remove the pork from the refrigerator, and truss the pork roast every 1 1/2 inches if possible. (It was tough trussing the shank end of the pork because it was so tapered - the trussing twine kept slipping off. I looped around the pork from the end of the bone to the wide end of the roast, then tied around the width of the roast, using that center line to help secure the string. Do your best, because the pork will cook more evenly if it is pulled into an even cylinder.) Run the spit next to the the bone, aiming for center mass, and secure the ham to the spit with the spit forks. Let the roast rest at room temperature while the grill pre-heats.
  3. Set up the grill for indirect medium-low heat: Set your grill up for indirect medium-low heat (300°F), with a drip pan in the center of the grill grate, and preheat for ten minutes. For my Weber Summit, I remove the grates, turn burner #1 and #6 to medium-high, and put my drip pan in the middle of the grill, over the unlit burners.
  4. Rotisserie the fresh ham: Put the spit on the rotisserie, start it spinning, and center the drip pan under the pork roast. Cook with the lid closed until the pork reaches 110°F in its thickest part, about 2 hours. Increase the heat to indirect high to crisp up the pork skin. (If you have an infrared rotisserie burner, set it to high to help with the browning.) Cook the pork until the skin is crisped and bubbling in spots, and the pork reaches 140°F in its thickest part, about 30 minutes.
  5. Rest, carve and serve: Remove the spit from the rotisserie, remove the pork roast from the spit, and cut the trussing twine away from the roast. Let the pork rest for 15 minutes, then carve and serve.
  • Prep Time: 4 hours
  • Cook Time: 2 hours 30 minutes
  • Category: Rotisserie
  • Cuisine: American