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Herb-Rubbed Rotisserie Ham
Jamie Purviance
- Serves 8 to 12
Ingredients
Instructions
the Ingredients
Rub
- 3 tablespoons four-color mixed peppercorns
- 1 tablespoon mustard seed
- 1 tablespoon fennel seed
- 1 tablespoon ground cinnamon
- 1 tablespoon kosher salt
- 3 tablespoons granulated sugar
- ¼ cup finely chopped fresh marjoram leaves
- 2 tablespoons finely chopped fresh sage leaves
- 1 sugar-cured smoked ham, butt end, 6 to 8 pounds
Mop
- 2 cups whiskey-flavored liqueur, such as Southern Comfort®
- ½ cup packed brown sugar
- ½ cup molasses
- ¼ cup yellow mustard
Special Equipment
- spice mill
- rotisserie
- instant-read thermometer
Take Your Grilling Anywhere
FIRE UP YOUR GRILL
Instructions
- Using a spice mill grind the peppercorns, mustard seed, and fennel seed into tiny pieces. In a small bowl combine the ground spices with the remaining rub ingredients.
- Score the fat on the ham by making crosshatch marks about 1 inch apart and ½ inch deep. Season the ham all over with the rub. Cover and refrigerate for 8 to 12 hours. Allow the ham to stand at room temperature for 30 minutes before grilling.
- Prepare the grill for direct cooking over low heat (250° to 350°F).
- In a medium bowl whisk the mop ingredients.
- Following the grill’s instructions, secure the ham in the middle of a rotisserie, put the rotisserie in place, and turn it on. Let the ham rotate over direct low heat, with the lid closed, until the internal temperature registers 140°F, 2 to 2½ hours. (Note: If you do not have a rotisserie, grill the ham over indirect low heat (250° to 350°F) for 2 to 2½ hours.) Baste the ham three times with the mop during the last 30 minutes of grilling time. When the ham is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the rotisserie from the grill. Let the ham rest for 15 minutes before carving. Serve any remaining mop with the ham, if desired.
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Recommended Tools
let's Gear up
Recommended Tools
Rotisserie
CAD $164.99Instant-Read Thermometer
CAD $19.99Barbecue Mitt
CAD $13.99