Rotisserie Ham with Orange and Honey Glaze
What do you have for Easter? Ham or lamb?
I come from a ham family. The kids would search for their Easter baskets, followed by a late breakfast. (Which, as a kid, was 80% peeps, 10% jelly beans and 10% chocolate bunny ears). Then we’d head over to Grandma’s house for another round of Easter baskets.
Grandma would have a ham and all the sandwich fixings spread out on the dinner table. In spite of the peep overload, I’d usually find enough room for my favorite: a ham and swiss on squishy Italian bread, topped with mustard, with a pickle spear on the side.
Hey, finding baskets was hard work. My parents were devious.
Then I married into a ham crazy family. My in-laws believe in ham for every holiday. Easter, Christmas, New Year’s, Arbor Day…name a holiday, and they’re wondering when the ham will be ready.
So, for both sides of my family, here’s a rotisserie ham. Happy Easter, everyone!
Special thanks to Sherman Provision for the fabulous ham. Ohio raised, double smoked in their own smokehouse. It was magnificent.
Recipe: Rotisserie Ham with Orange and Honey Glaze
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
- I always have problems carving a bone-in ham. One side of the ham is easy to remove from the bone – I cut that piece off, then slice it for serving. The other half of the ham, though, usually involves carving around the bone, and it comes off in smaller chunks. If I’m feeding a crowd, I slice those as well, but that half of a ham is usually destined for lunches later in the week.
- Save the ham bone for ham and bean soup! Recipe coming…someday. When I get around to it. I’m still working on the leftover ham. (Ham loaf! Ham salad! Ham and cheese sandwiches!)
- This ham was beautifully smoked. If you get a ham that needs extra smoke, like a grocery store ham (especially a “ham with water added”), put a fist sized chunk of hickory on the coals before you add the ham.
What do you think? Questions? Other ideas? Leave them in the comments section below.
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