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Rotisserie Ham

Barbecue.Master's picture
Ingredients
  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)
Directions

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.
Set aside.
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 135° to 140° when ham is done.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Ham
Servings: 
20

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