Smoked Ham Hocks

Call your butcher a few days in advance to order fresh hams. This recipe also goes great with fresh turkey wings.Cook for 45 minutes; just 18 hours and 45 minutes.
In a large saucepan, bring the first 4 ingredients and 2 liters of water to a boil. Remove from heat and let cool for 1 hour. Divide the hams into 2 (1 gallon each) thick plastic bags with a zipper. Pour half of the brine mixture into each bag, cover and refrigerate for 8 to 24 hours. Remove the hams and rinse. Discard the brine. Chill the hams uncovered on a wire rack on a baking tray for 2 hours or cover with foil and refrigerate for up to 12 hours.Put 2 cups of wood shavings in each disposable mold; pour 1 cup of beer into each mold. Soak the chips for 30 minutes.Preheat one side of the grill to 200 ° (low), leaving the other side unlit. Place 1 baking sheet with wood shavings on the lighted side of the grill. (Leave the second form with soaked chips for step-by-step preparation) Bake on the grill under the lid for 20 minutes or until the wood chips begin to smoke. Place the hams on the unlit side of the grill; brush with syrup. Bake on the grill, covered and kept at 200 ° C, for 2 hours, drizzling syrup every hour.Remove the chip pan from the grill and discard. Place the remaining chip pan on the warmed side. Cook on the grill, covered and kept at 200 ° C, for another 4-6 hours or until the meat is tender. (The longer you cook, the smokier they get.)