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Rotisserie Ham With Maple And Brown Sugar Glaze

We’re not cooking ham; it’s already cooked. So, why bother with the rotisserie? Sure, you can reheat a ham in an oven-safe bag, if you’re OK with steamed ham. (I’ll forgive you. Spiral sliced honey ham is easy.)

But this ham is a showstopper, with a crisped crust, melted pork fat, and sweet maple-brown sugar glaze. Yes, you’ll have to do your own slicing. Make sure all the pieces have a bit of the crust and your guests won’t miss perfect spiral slices.

Then there’s the show off factor. When you bring the ham in from the grill, speared on the spit, crusty diamond pattern dripping with glaze…the guests will think you’re a culinary genius. (And all you did was reheat a ham.)

8-pound bone in ham (shank or butt end)

1/2 cup maple syrup (preferably Grade B maple syrup)
1/2 cup brown sugar
1/4 cup Dijon mustard


1. Score and spit the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. Cut the rind of the ham in a 1-inch diamond pattern, cutting about 1/4 inch deep. Skewer the ham on the rotisserie spit, securing it with the spit forks. Let the ham rest at room temperature until it is time to grill.

2. Make the glaze: Whisk the glaze ingredients in a small bowl until the brown sugar dissolves.

3. Test the rotisserie Put the spit on the grill and turn on the motor. Be sure to test that your food fits and freely spins on the rotisserie. (It is crucial to test this out before you preheat the grill.)

4. Set up the grill for indirect medium-low heat: Set the grill up for indirect medium-low heat with the drip pan in the middle of the grill.

5. Cook the ham: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the ham. Close the lid and cook the ham until it reaches 140°F in its thickest part, about 3 hours. During the last half hour of cooking, brush the roast with glaze every ten minutes.

6. Serve: Remove the ham from the rotisserie spit. Be careful - the spit and forks are blazing hot. Let the ham rest for 15 minutes, then slice and serve.


Do not use a spiral sliced ham for this recipe. The juices will leak out of the pre-sliced ham, and it will dry out on the grill.

Get a ham labeled “ham”, “ham in natural juices”, or “ham, water added”. Avoid boneless “ham and water product”, formed into a loaf shape, which is a pressed loaf that is so full of water it will never get a good crust.

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Adapted from: Rotisserie Grilling by Mike Vrobel. Visit Mike at