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Rotisserie Holiday Ham

Rotisserie Holiday Ham

Don’t just throw a cold ham on the table. Warming in the oven is okay. Instead, get out the rotisserie kit, fire up the grill, and add some real flavor. This is better than those glazed hams you stand in line for and you can serve this hot and ready.
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Course: Main Dish
Cuisine: American
Keyword: ham, holiday recipes, rotisserie cooking
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 people
Author: Derrick Riches


  • 1 Boneless Ham about 5 pounds
  • 1 aluminum drip pan
  • 1/2 cup brown sugar

for glaze:

  • 1/2 cup honey
  • Juice of 1 lemon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon allspice


  • Remove ham from the refrigerator and let sit at room temperature for 30 minutes.
  • Set up your rotisserie unit per manufacturer's instructions.
  • Remove any moisture from the ham by blotting the surface with paper towels. Thread rotisserie rod through the ham and secure the forks. Place the ham onto the rotisserie unit with the aluminum drip pan underneath.
  • Cook ham over a medium-low heat for about 10-12 minutes per pound of meat, or roughly an hour. Look for an internal temperature of 150 degrees F., before glazing the ham.
  • Combine glaze ingredients in a small bowl. Brush on glaze during the last 18 minutes of cook time, coating the entire surface. As the ham turns, carefully sprinkle brown sugar over top. The glaze will help it stick. Apply the sugar as evenly as possible to ensure a nice candied crust. Close the lid of the grill and let the ham go until the brown sugar has melted.
  • Turn off the heat to the grill but let the rotisserie unit to keep running for an additional 10 minutes.
  • Using heat resistant gloves, remove ham from the rotisserie unit with rod and forks still intact. Place onto a clean cutting board and tent loosely with aluminum foil. Let the ham rest for 10 minutes. Remove forks and carefully pull out rotisserie rods. Slice ham to desired thickness and serve.


Photo Credit: Image by Nicholas Lapierre from Pixabay