Hog of ham on rotisserie

by • april 17, 2013 • Low & Slow, Meat, RotisserieComments (0)1813


 Hog of ham/pork shank is an underrated piece of meat! Cooked properly it may be the best little piggie you´ve ever had. Also often available at low price. 

In Germany, Sweinehaxe is quite a common dish, but there the meat is precooked. This here recipe is made from scratch without boiling. Hence, you´ll want very  low temperature.

The description is for rotisserie. If you don´t have one, it works fine to grill as usual.
You need:

  • 1 good piece of hog/pork shank
  • your favourite rub
  • 2,5 dl Brown sugar
  • 3/4 dl apple cider vinegar
  • 1 tsp mustardpowder
  • 1/4 tsp cloves
  • Pecan smoke chunks or chips




  • Soak smoke chips ca 1 h before you start the grill
  • Cut the rind all way round
  • Rub properly, make sure the rub reaches down in the cuts
  • Now mount the pork evenly on spear of rotisserie
  • Grill indirectly – low heat approx  100 degr C
  • Mix the rest of ingredients and mop meat at the end for nice crust and surface.
  • Grill for approx 4 hrs or till meat reaches  85 degr C

When in Germany, this is typically served with boiled potatoes, horse radish and sauerkraut.
This BBQ version goes well with wedged taters, or french fries, some nice sauce and a salad.



©Björn Johansson

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