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Herb-Rubbed Rotisserie Ham

Jamie Purviance

Fuel Type:
  • People

    Serves 8 to 12

  • Grilling Time

    2 to 2:30 h

  • Prep Time

    15 min.

  • Marinating Time

    8 to 12 h

Ingredients
Instructions

the Ingredients

Herb Rubbed Rotisserie Ham Copy

Rub

  • 3 tablespoonsAbreviation four-color mixed peppercorns
  • 1 tablespoonAbreviation mustard seed
  • 1 tablespoonAbreviation fennel seed
  • 1 tablespoonAbreviation ground cinnamon
  • 1 tablespoonAbreviation kosher salt
  • 3 tablespoonsAbreviation granulated sugar
  • 8 gramsAbreviation finely chopped fresh marjoram leaves
  • 2 tablespoonsAbreviation finely chopped fresh sage leaves
 
  • 1 sugar-cured smoked ham, butt end, 2.7 to 3.6 kilograms

Mop

  • 480 millilitersAbreviation whiskey-flavored liqueur, such as Southern Comfort®
  • 100 gramsAbreviation packed brown sugar
  • 120 millilitersAbreviation molasses
  • 60 millilitersAbreviation yellow mustard

Special Equipment

  • spice mill
  • rotisserie
  • instant-read thermometer

Instructions

  • 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.
  • Score the fat on the ham by making crosshatch marks about 2.5 centimeters apart and 12 millimeters 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.
  • Prepare the grill for direct cooking over low heat (120° to 180°C).
  • In a medium bowl whisk the mop ingredients.
  • 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, until the internal temperature registers 60°C, 2 to 2½ hours. (Note: If you do not have a rotisserie, grill the ham over indirect low heat (120° to 180°C) 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.

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