Recipe by Tish
Posted in response to a request from "The Ultimate Rotisserie Cookbook" by Diane Phillips. Every year spiral sliced ham advertisements run that make your mouth water. Including 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
Top Review by KelliAnn
It is a shame that this recipe has been posted for more than a year and I am the first to review it. Because the ingredients seemed perfectly fine, I was brave enough to try it for Easter dinner. What luck! The glaze was absolutely incredible and the entire family just loved it. We may be adopting this as our 'official' family ham recipe. Thank you! Just one note - if using an outdoor grill rotisserie (which I did), always have a drip pan with about an inch of liquid. I used apple juice and it helps make the ham very juicy.
- 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
Directions See How It's Made
- 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.
- While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
- 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.
- 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.