Jamaican Jerk Pork

Provided by Steven Raichlen

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Prep:
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Ingredients

6 to Scotch Bonnet Chiles, stemmed and seeded
2 bunches Scallions, trimmed and roughly chopped
1 Small Onion, roughly chopped
1/2 cup Fresh Cilantro Leaves chopped
1/2 cup Fresh Flat-Leaf Parsley Leaves
2 tablespoons Fresh Ginger, peeled and coarsely chopped
1 tablespoon Fresh Thyme or 1 1/2 teaspoon dried
1 tablespoon Fresh Marjoram or 1 1/2 teaspoon dried
2 teaspoons Ground All-Spice
1/2 teaspoon Black Pepper
1/2 teaspoon Freshly Grated Nutmeg
1/4 teaspoon Ground Cinnamon
3 tablespoons Lime Juice
3 tablespoons Soy Sauce
3 tablespoons Dark Rum
3 tablespoons Vegetable Oil
2 tablespoons Distilled White Vinegar
2 tablespoons Dark Brown Sugar
1 Fresh Shoulder Ham (5 to 7 pounds)
2 cups wood chips (preferably hickory or oak), plus 2 tbsp allspice berries, soaked for 1 hour in cold water to cover, then drained
Rubber gloves (optional)

Cooking Instructions

Prepare the jerk seasoning: place the chiles, scallions, onion, garlic, cilantro, parsley, ginger, thyme, and marjoram in a food processor and finely chop. Add all the remaining ingredients except the ham.

Butterfly the shoulder ham, or have your butcher do this for you. Using the tip of a paring knife, make tiny holes all over the pork on both sides, each about 1/2 inch deep and 2 inches apart. Place the pork in a large nonreactive baking dish.

Spread the jerk seasoning over teh pork on both sides with a rubber spatula or with your hands, wearing rubber gloves, and stuff it into the small knife holes. Let the pork marinate, uncovered, in the refrigerator for at least 6 hours or as long as overnight, turning it once or twice.

Set up the grill for direct grilling and preheat to medium. If using a gas grill, place all the wood chips and allspice berries in the smoker box or smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all the wood chips and allspice berries on the coals. Place the pork on the hot grate, skin side down, cover the grill, and cook until the meat is well-done, 15 to 20 minutes per side. To test for doneness, use an instant-read thermometer: the internal temperature should be about 190 degrees Fahrenheit.

Transfer the pork to a cutting board and let rest for 5 minutes. Slice or chop it crosswise and serve at once. To be authentic, serve it on sheets of waxed paper.