|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 98g||125%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 0g||2%|
|Total Sugars 58g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This method of heating a holiday ham on a rotisserie spit gives it that crusty, sweet coating that everyone loves.
The room-temperature ham is started on the spit over low, indirect heat with a grill pan beneath it to catch the juices and avoid flare-ups. Once the ham gets up to temperature, it is glazed and continues to rotate to let the heat caramelize the sugar to give it a good crust.
If you can take the back of a spoon and hear a cracking noise when you whack the ham, you know you've done it correctly. What a simple and delicious recipe for such an outstanding presentation.
1 (5-pound) (2 1/3 kilogram) boneless ham, fully cooked
For the Glaze:
1/2 cup (120 milliliters) honey
1/2 cup (85 grams) light brown sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1 teaspoon ground cloves
Prepare the Ham
Gather the ingredients and set up the rotisserie grill according to your manufacturer's instructions.
Take the ham out of the refrigerator and let it warm up to room temperature. Using a paper towel, pat the surfaces dry. Thread the ham on your rotisserie spit and place on the grill over medium to low, indirect heat with a pan under the ham to catch any juices and prevent flare-ups. Close the grill lid.
Cook for about 13 minutes per pound or about 1 hour total for a 5-pound boneless ham. But when the internal temperature reaches 150 F/65 C, probably 10 to 15 minutes before the cooking time is up, begin brushing the glaze over the surface of the ham.
Make the Glaze
While the ham is heating, make the glaze by combining in a small bowl, the honey, brown sugar, lemon juice, cinnamon, and cloves. When the ham has reached 150 F/65 C, brush the glaze mixture over all surfaces of the ham. Once it is well-coated, start sprinkling the sugar over the ham. You want to get an even coating.
Close the grill 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 the ham from the grill and rotisserie. Let it rest for 10 minutes covered loosely with foil and then carve and serve.
Enjoy this ham with traditional sides like grilled asparagus, torched pineapple slices, savory corn pudding, and crusty bread with butter. Pound cake with fresh fruit and sweetened whipped cream would be a perfect meal ender.