Recipe: Herbed Leg of Pork

Herbed Leg of Pork


A salty "dry marinade" rubbed into the meat sharpens the natural flavor, and forms a crisp coating. Leg of pork is sometimes called "fresh ham," and it makes splendid sandwiches.

1 T salt

2 t freshly ground pepper

2 t thyme

2 t sage

3 cloves garlic, minced

2 T oil

6-8 lbs. leg of pork

Stir together the salt, pepper, thyme, sage, and garlic. Rub the oil over the pork, then coat it evenly with the herb mixture. Soak a couple of large handfuls (about ¼ lb) hickory chips in water. Have a barbecue fire ready for indirect cooking. Drop some of the damp wood chips on the fire and set the meat on the grilling rack. Cover the barbecue and open vents halfway. Cook for about 2-1/2 hours, turning the meat once. Every 45 minutes, sprinkle more wood chips on the fire and add more briquets as necessary to maintain a constant temperature. Pork is done at an internal temperature at 160°F. Let rest for about 15 minutes before carving.

Serves 10 to 12