Overview

A clean, pork‑forward take on fresh (uncured) ham: smoke‑roasted for tender, juicy slices with a mahogany crust. No cure, no pink—just well‑seasoned leg of pork cooked to a precise, sliceable finish.

Ingredients

• Fresh ham (green ham), 8–10 lb (3.6–4.5 kg), bone‑in preferred; skin‑on or skinless
• Kosher salt: 1.25–1.5% of meat weight (about 45–60 g per 8–10 lb ham); ~3–4 tbsp Diamond Crystal or ~1.5–2 tbsp Morton
• Coarse black pepper: 2 tsp (6 g)
• Sweet paprika: 1 tbsp (8 g)
• Garlic powder: 2 tsp (6 g)
• Dry mustard: 2 tsp (6 g)
• Ground coriander: 1 tsp (2 g)
• Optional brown sugar: 1 tbsp (12 g) in the rub (reduce if finishing hot)
• Neutral oil: 1 tbsp (15 ml) for rub adhesion on skinless fat cap (do not oil skin)
• Optional mop: 1 cup (240 ml) apple cider + 2 tbsp (30 ml) apple cider vinegar
• Optional glaze: 1/2 cup (100 g) light brown sugar, 1/3 cup (80 ml) apple cider vinegar, 1 tbsp (15 g) Dijon mustard, 1 tsp (2 g) black pepper, small pinch ground clove (0.25 g), 1 tbsp (15 ml) honey

Equipment

• Smoker (offset, kettle with two‑zone, or ceramic) with reliable temp control
• Instant‑read thermometer and one leave‑in probe
• Wire rack and rimmed sheet pan (for transport and resting)
• Butcher’s twine (for boneless roasts)
• Sharp slicing knife and sturdy carving board with juice groove
• Aluminum foil or unwaxed butcher paper
• Heat‑resistant gloves and food‑safe nitrile gloves
• Spray bottle or mop (optional)
• Small saucepan and brush for glaze (optional)

Wood

Hickory with a couple of apple chunks for sweetness

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 145 °F (63 °C)
Approx duration: 4.5 hours

What “Green Ham” Means

Green ham is a raw pork hind leg—no cure, no injection, no smoking. City ham (the supermarket standard) is cured and often pre‑smoked, which is why it’s rosy and tastes “hammy.” Fresh ham cooks like a large pork roast. Expect a natural tan interior when finished, not pink. The goal here is tender, juicy slices at a precise internal temperature, not pulled pork.

Sourcing, Size, and Trim

Ask your butcher for a fresh ham in the 8–10 lb (3.6–4.5 kg) range for manageable timing. Bone‑in legs have better flavor and presentation; boneless is easier to carve. Skin‑on gives you the option for crackling with a hot finish; skinless will develop a crisp, seasoned fat cap. Trim exterior fat to about 1/4 in (6 mm). If skin‑on, score a shallow crosshatch in the skin/fat (about 1/8–1/4 in, 3–6 mm) without cutting into the meat; this renders fat and helps the skin blister later.

Seasoning: Dry Brine First

For even seasoning and moisture retention, dry brine 12–36 hours before the cook. Salt the ham at 1.25–1.5% of meat weight, then apply a simple, pepper‑forward BBQ rub. Refrigerate uncovered on a rack to dry the surface (improves browning). This approach follows Texas‑leaning simplicity (salt, pepper, aromatics) while leaving room for a Carolina‑style vinegar mop or light glaze at the end if you want a holiday vibe without tipping into candy.

Fire Setup and Wood

Run the pit at a steady 275°F (135°C) for a balanced smoke‑roast: hot enough to render and build crust, gentle enough to keep the interior even. Aim for thin, clean blue smoke. Hickory is classic Carolinas pork wood and pairs well with ham; temper it with a touch of apple for sweetness if your pit runs heavy. In an offset, burn a small, clean fire; in a kettle or ceramic, use a two‑zone setup with a water pan for stability.

Cook Day: Step‑by‑Step

Preheat the smoker to 275°F (135°C). Place the ham on a wire rack over a pan or directly on the grate, fat/skin side up. Insert a leave‑in probe into the deepest part of the muscle, avoiding the bone. Smoke until the internal reads 145–150°F (63–66°C). At 275°F, plan roughly 25–35 minutes per lb (55–75 min/kg): a typical 8–10 lb (3.6–4.5 kg) ham runs about 4–6 hours. If you want blistered skin, move the ham to a 400–425°F (205–220°C) grill or oven for 15–25 minutes at the end; watch closely to avoid burning, especially if you’ve glazed. Rest loosely tented 30–60 minutes; USDA requires a minimum 3‑minute rest at 145°F before slicing.

Doneness and Texture Checks

For sliceable fresh ham, 145°F (63°C) internal gives juicy, slightly rosy‑tan meat; 150°F (66°C) firms the texture a touch and reduces blush near the bone. Probe should slide in with light resistance (not pull‑apart tender—that’s shoulder territory at ~195°F). Juices should run clear, not red. Verify temps in multiple spots around the bone.

Optional Mop or Glaze

A light vinegar mop (Carolinas style) keeps the surface tacky for smoke and adds brightness; apply sparingly in the back half of the cook to avoid washing off seasoning. For a restrained holiday glaze, brush on a thin layer in the last 15–20 minutes only, or during the hot finish, to set without scorching. Keep sugars modest at 275°F; they’ll darken quickly during any high‑heat blast.

Carving: Bone‑In or Boneless

For bone‑in, separate the shank if present, then follow the muscle seams. Slice across the grain into 1/4 in (6 mm) slices for sandwiches and platters; go a touch thicker for plates. For boneless, tie into a uniform cylinder before cooking (helps even doneness), then slice across the grain. Save pan drippings to spoon over slices or to enrich a light jus.

Troubleshooting

Skin rubbery: you need a hotter finish; blast at 400–425°F to blister, or remove the skin next time and cook with a trimmed fat cap. Bark too dark: ease back on sugars, check that your smoke is clean, and rotate the roast away from hot spots. Stalling near 140°F: be patient or nudge pit to 285–300°F briefly. Dry slices: you likely overshot temp or rushed the rest—slice thinner across the grain and serve with reserved juices. Too smoky: use fewer chunks/splits and burn a cleaner fire.

Food Safety and Storage

Handle raw pork with separate boards and gloves; sanitize knives and surfaces. Cook whole‑muscle pork to at least 145°F (63°C) and rest a minimum of 3 minutes before slicing. Do not leave cooked ham out longer than 2 hours (1 hour if above 90°F/32°C). Chill leftovers fast in shallow containers. Refrigerate up to 4 days; freeze up to 3 months. Reheat slices to 165°F (74°C) for best safety and texture, adding a splash of reserved jus to prevent drying.

Regional Notes and Serving

Leaning Carolinas: hickory smoke, a thin cider‑vinegar finishing sauce, and simple sides like slaw and hushpuppies. Texas influence: salt‑pepper‑garlic forward rub, restrained sweetness, and oak or hickory smoke. Kansas City tilt: a touch sweeter finishing glaze and richer sides. Across styles, keep sauces on the side—the point is showcasing clean, porky leg flavor.

Yield and Planning

Bone‑in fresh ham yields about 60–70% cooked, trimmed meat; boneless 70–75%. For plating, plan 1/3–1/2 lb (150–225 g) cooked meat per person. At 275°F (135°C), budget 25–35 minutes per lb plus a 30–60 minute rest, and add 15–25 minutes if crisping the skin at high heat. When in doubt, finish early and hold wrapped in a warm, dry cooler (150–160°F / 66–71°C target hold) for up to 2 hours.

Notes

• If you want true crackling, avoid heavy sugar in the rub and finish hot; glaze only in the last 15–20 minutes.
• Boneless roasts cook a bit faster; tie into an even cylinder for uniform doneness.
• Probe near, not on, the bone—bone can conduct heat and give a false high reading.
• Expect natural tan slices; without cure, fresh ham will not be pink like city ham.
• Hold cooked ham wrapped and vented for steam for 10 minutes, then seal for a 30–60 minute rest to keep the crust from getting soggy.
• Leftover bones make excellent stock; simmer with onion, celery, bay, and peppercorns.