Ever tried a ham cooked on a rotisserie?

received a great e-mail from my cousin in Ohio.
asking me about her grandfather's "back in the day" ham spit recipe.
really funny because we are doing a whole hog for christmas.
and i'm wanting to turn my bbq business into a whole hog bbq specialty.
thank you Denise, now i want to rotisserie a whole hog.
nothin better.
Wish you and all your family a Super "Hog Cookin" Christmas!!!





 http://www.smokingmeatforums.com/t/77621/my-first-ham-wow

Place the ham on your rotisserie spit and place on the grill over a medium to low heat. Cook for about 13 minutes per pound or about 1 hour for a 5 pound ham. Meanwhile combine the honey, lemon juice, cinnamon and cloves. When the internal temperature reaches about 150 degrees F begin brushing the honey mixture over the surface of the ham. Once it is well coated start sprinkling the sugar over the ham. You want to get an even coating. Close lid and continue roasting until the sugar has started to turn brown and you can no longer see the sugar crystals. Turn off the heat, but leave the rotisserie running for 10 minutes to allow the sugar to set. Carefully remove ham from grill and rotisserie. Carve and serve.

• 1 5-pound ham, fully cooked
• 1/2 cup honey
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves

Honey-Glazed Ham

From: The Ultimate Rotisserie Cookbook by Diane Phillips
(Harvard Common Press; October 2002; ISBN: 1558322337; PB)
Cookbook Heaven @ Recipelink.com

Every year the purveyors of spiral sliced ham run advertisements that make your mouth water. Including beauty shots of a glistening ham with a crackly coating. Your rotisserie can help you to achieve the same crispy coating, and for a lot less than that ham from the store. Basting with a combination of honey and raw sugar during the last 30 minutes of cooking time will give you that delicious, crunchy glaze.
Servings 8
• One 5-pound fully cooked boneless or bone in ham
• Spiced Honey Glaze:
• 1/2 cup honey
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup raw sugar crystals
1. Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.
2. While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
3. About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze. Then sprinkle the sugar crystals evenly over the glaze. Restart the machine and continue roasting.
4. Remove the ham from the spit rod, being careful not to knock off any of the crust. Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving. 

 

• 5 lbs fully cooked boneless ham or 5 lbs bone in ham
• 1/2 cup honey
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup raw sugar

1. 
   
   Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.
2. 
   
   While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
3. 
   
   About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze.
4. 
   
   Then sprinkle the sugar crystals evenly over the glaze.
5. 
   
   Restart the machine and continue roasting.
6. 
   
   Remove the ham from the spit rod, being careful not to knock off any of the crust.
7. 
   
   Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.