Rotisserie Honey-Glazed Ham

By mrboyton

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

Ingredients

• 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

Preparation

Step 1

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.