Oct 28, 2011

Herb-Rubbed Rotisserie HamRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.25 oz fresh marjoram
  • 0.125 oz fresh sage

Meat / Poultry / Seafood

  • 1 sugar-cured smoked hams, butt end, each 6 to 8 lb

Oil and Spices

  • 1 tbsp fennel seed
  • 3 tbsp four-color mixed peppercorns
  • 1 tbsp ground cinnamon
  • 1 tbsp kosher salt
  • 1 tbsp mustard seed


  • 0.5 cup molasses
  • 0.25 cup yellow mustard

Wine / Beer / Spirits

  • 16 fl oz whiskey-flavored liqueur, such as Southern Comfort®


  • 0.5 cup brown sugar
  • 3 tbsp granulated sugar

Special Equipment

  • rotisserie
  • spice mill



  • 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


  • 2 cups whiskey-flavored liqueur, such as Southern Comfort®
  • ½ cup packed brown sugar
  • ½ cup molasses
  • ¼ cup yellow mustard


  1. 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.

  2. 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.

  3. Prepare the grill for direct cooking over low heat (250° to 350°F).

  4. In a medium bowl whisk the mop ingredients.

  5. 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 as much as possible, until the internal temperature registers 140ºF, 2 to 2½ hours. (Note: If you do not have a rotisserie, grill the ham over indirect low heat (250°F 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Steven P

Delightful Ham

I decided to put this one on the rotisserie for Easter dinner. While the most difficult part of the process was milling the peppercorns and spice the resulting ham was delightful. The ham was succulent and juicy with a wonderful balance of savory herbs, spices and mopping sauce. I made a gravy with some of the drippings but everyone preferred the reserved mop that I warmed before serving.

I highly recommend to anyone who loves a good ham with a memorable flavor!

Type of Griller


Would you recommend this recipe? YES

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Herb-Rubbed Rotisserie Ham