Rotisserie Ham

By mrboyton

This is actually a hybrid of 2 recipes:

http://www.food.com/recipe/rotisserie-honey-glazed-ham-55264;

http://thepioneerwoman.com/cooking/2013/03/glazed-easter-ham/

They both sounded so good, I couldn't decide, so I combined them!

(the ham photo is open source clipart)

Ingredients

• Glaze ingredients:
• 5 lbs fully cooked boneless ham or 5 lbs bone in ham
• 1 T brown mustard
• 4 T Dr. pepper
• 0.5 T apple cider vinegar
• Sugar crust:
• 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 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.