|Boneless fully cooked ham||10 Pound|
|Reserved pineapple syrup||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Whole cloves||1 Teaspoon|
|Canned pineapple slices||21 1⁄2 Pound (1 can)|
Trim rind from ham, if any.
Balance ham on spit and insert meat thermometer in lean.
Arrange hot coals at back of firebox and a foil drip pan in front of coals and under meat.
Attach spit, turn on motor and lower barbecue hood.
Let ham rotate over medium coals about 1 1/2 hours without basting.
Meanwhile prepare Pineapple Basting Sauce: Combine reserved pineapple syrup, brown sugar, ginger, and dry mustard.
After 1 1/2 hours of cooking turn off motor and remove spit from position.
Score ham and insert cloves.
Spoon excess fat from foil drip pan.
Place canned pineapple slices in foil pan.
Place spit back in position and turn on motor.
Baste ham with Pineapple Basting Sauce to produce a rich glaze, cook about 1/2 hour longer.
Meat thermometer should read 135Â° to 140Â° when ham is done.