Rotisserie Ham, barbecue style
*I know that ham is the traditional Easter meal for a lot of people. Growing up, we always had ham sandwiches on rye at Grandma’s house. Now that I’m a food snob, I’d rather cook Lamb for my Easter dinner.**But for $0.89 a pound, I wasn’t going to turn down the ham!
Recipe: Rotisserie Ham, Barbecue Style
- Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. Here it is.)
- Aluminum foil drip pan (9″x11″, or whatever fits your grill)
- Serve with cheap white buns and barbecue sauce (goes well with the barbecue rub). I also had applesauce, dill pickles, various mustards and some cabbage slaw on the side. I think it would have been fine with my usual rye bread, swiss cheese, lettuce and mustard. Or with some sauerkraut and grainy mustard.
- Why does mustard go so well with ham? My theory is: Ham gives you salty and sweet; mustard gives you sour and hot. It’s a yin and yang kind of thing.
- Leftovers: be ready! 12 pounds of ham has meant, so far: ham sandwiches, denver omelets (diced ham and peppers), and…more ham sandwiches. I have the ham bone waiting in the freezer for split pea and ham soup. And I’ve still got ham left over. Ham salad, maybe? Anyone have any other ideas? Leave them in the comments.
- Why the variation in finished temperatures? Ham is pre-cooked, so you don’t have to cook it as long as you would, say, pork. In theory, if it’s been processed correctly, it doesn’t have to be cooked at all; it’s just like the cold cuts you get at your local deli. Your choices are to live dangerously, cook it until just warm on the inside (100*F), and save yourself an hour or so of cooking time. Or, follow the USDA guidelines (here), and cook it to 140*F, which will kill any bacteria that might have got into the ham, but takes an extra hour or more in cooking time. I had the time, so I went with the 140*F, but Cook’s Country recommends only cooking it to 100*F. It’s up to you.
- What kind of ham? Don’t get a country ham for this – that’s more like prosciutto, which wouldn’t work in this recipe. Stay away from spiral sliced hams as well – they will dry out on the rotisserie. You want a bone in ham, and the more it looks like it once came from a pig’s leg, and the less it looks like a large aspirin tablet, the better. I let frugality get the best of me for this one (did I mention it was $0.89 a pound?), and the results were still great.
- Want to know a lot about ham? Watch Alton Brown’s “Ham I Am” episode of Good Eats.
- And, of course, this makes me think of the greatest book on sales technique ever written: Green Eggs and Ham by Dr. Seuss. 1
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Would you like it in a boat? Would you like it with a goat?↩