While the ham is cooking, make the glaze by whisking together the honey, brown sugar, lemon juice, cinnamon, and cloves in a small bowl. Spread the glaze mixture over the entire area of the ham once it reaches 150 F/65 C. Start sprinkling the raw sugar over the ham once it’s well coated. You want an even coat of paint.
How long should I cook ham in a rotisserie
We’re not going to cook ham; it’s finished. So, what’s so great about a rotisserie? If you don’t mind steaming the ham, you can reheat the ham in an oven-safe bag. (Accept my apologies.) Making spiral-sliced honey ham is easy.)
With crunchy skin, melted lard and a delicious maple brown sugar glaze, this ham is a show stopper. Yes, you have to cut everything yourself. Make sure all the slices have some crust on them, and your visitors won’t notice if the spiral slices aren’t perfect.
Then there is the element of bragging rights. Diners will think you’re a culinary genius when you take the ham off the grill, skewered on the spit, the crusty diamond pattern flowing with the glaze. (And you just did one thing: heat up the ham.)
Material:
instructions:
1. Score and spit the ham: Remove the ham from the wrapper an hour before cooking and pat dry with paper towels. Cut a 1-inch diamond pattern in the ham shell, cutting about 1/4 inch. Pierce the ham over the rotisserie spit, using a spit fork to secure it. Allow the ham to sit at room temperature until ready to cook.
2. Make the glaze: In a small bowl, beat the glaze ingredients until the brown sugar melts.
3. Test the rotisserie Turn on the grill and place the spits on it. Make sure your food fits snugly and rotates freely on the rotisserie before serving. (It’s important to test this before turning on the grill.)
4. Prepare the grill for medium-low indirect heat: Place a drip pan in the center of the grill and prepare the grill for medium-low indirect heat.
5. Cook the ham: Place the spits on the grill, turn on the motor, and position the drip pan under the ham. Cover the lid and cook the ham for 3 hours, or until it reaches 140F at its thickest. Brush the roast with glaze every ten minutes for the last half hour of cooking.
6. Remove the ham from the rotisserie spit and serve. Be careful because the spit and fork are very hot. Allow 15 minutes for the ham to rest before slicing and serving.
Notes:
This recipe does not require spirally sliced ham. The juice of the pre-cut ham will flow out, and will dry out on the grill.
Get a ham that has been labeled “Ham with natural juices” or “ham with added water” are two options for ham. Boneless meats should be avoided “ham and water products, molded into a loaf shape, which is a pressed bread that will never get a good crust because it is full of water.
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At a rotisserie, how do you grill ham with the bones
Dry the surface with a paper towel. Place the ham on a rotisserie spit and cook over medium to low heat with the pan underneath to catch the liquid and avoid a flare-up. Close the grill cover. For a 5-pound boneless ham, cook for about 13 minutes per pound, or about 1 hour altogether.
How long does it take to cook a full ham
Preheat oven to 325 degrees Fahrenheit. Place the ham on a rack in a small roasting pan and broil until hot. Allow 15 to 18 minutes per pound for a whole ham, and 18 to 24 minutes per pound for a half. When the ham’s internal temperature reaches 140 degrees Fahrenheit, it’s done. To coat the ham, remove it from the oven 30 minutes before it’s cooked and turn the temperature to 425 degrees Fahrenheit. Except for the collar around the calfbone, remove all the skin. Cut a diamond pattern in the fat at the top of the ham and sprinkle with brown sugar, dry mustard dampened with cider vinegar, prune juice, wine, or ham drippings.
How long does it take to roast a 10 pound ham
- Remove the ham from the refrigerator and set aside for 30 minutes until it reaches room temperature.
- Select the glaze you want to use.
- For Apple-Maple Glaze, reduce apple cider to 1/2 cup in a saucepan over medium-high heat, 8 to 10 minutes. Reduce heat to low and add apple jelly, maple syrup, mustard, allspice, and nutmeg, stirring constantly.
- In a bowl, combine brown sugar, mustard, orange zest, and juice for Mustard-Orange Glaze.
- To make Hoisin-Spice Glaze, combine the following ingredients in a small bowl. In a small saucepan over medium heat, roast the five-spice powder for 1 minute in peanut oil. 1 cup water, hoisin sauce, honey, rice vinegar, and soy sauce 5 minutes after boiling, reduce to 1 1/2 cups.
- To make the Pineapple-Apricot Glaze, combine the following ingredients in a small bowl. In a saucepan, combine lime juice, ginger, and pineapple juice. Simmer for 8 to 10 minutes, or until the liquid has reduced to 1/2 cup. Once strained, combine lime zest, preserved apricots, and mustard in a mixing bowl.
- Preheat oven to 325 degrees Fahrenheit. Remove excess skin from the ham. Score the fat in a diagonal crosshatch pattern with a sharp paring knife without cutting the meat. Place the cloves (if using) at the junction of the ham pieces (if using).
- In a roasting pan, place the ham flat-sided on a rack. Pour 1/4 inch of water into the bottom of the pan. Transfer to the oven and bake for 2 hours 30 minutes, or until a thermometer inserted into the thickest part of the ham registers 130F. (about 15 minutes per pound).
- Preheat oven to 425 degrees Fahrenheit. Brush the half glaze over the ham to coat it. Add extra water if the water in the bottom of the pan has evaporated.
- Return the ham to the oven and continue baking for another 45 minutes, brushing every 10 minutes with the remaining glaze.
In a Showtime rotisserie, how do you grill ham
Start with your favorite ham; smoked, cured, country ham, or Virginia ham, to heat up pre-cooked ham at the Ronco Showtime Rotisserie. Cook for 12 minutes per pound, or until the internal temperature reaches 140F, after rinsing under water or soaking for 30 minutes to minimize salt content. If you want to coat your ham like we did in this recipe (Dr. Pepper Molasses Glaze), start an hour in advance and baste every 15 minutes until done. The diameter of the ham is more important than the total weight when buying it. The 10-inch diameter ham fits perfectly into our rotisserie oven.
Plan for 1/2 pound of boneless ham per person and 3/4 pound of bone in ham per person. The 10 pound ham we used in this recipe feeds about 12 people, making it great for feeding a group of people for about $20.
- 8-10 pounds of cooked ham 10 inches in diameter
- 1 orange juice
- apple cider vinegar, 2 tbsp.
- 1/2 teaspoon onion powder
- cayenne pepper, 1/8 teaspoon
- 1 tablespoon coarsely ground mustard
- 1 teaspoon salt (just a small pinch, this is to balance the sauce but the ham is usually too salty to add any more salt)
- 1 tablespoon butter (without salt)
- Clean the ham by rinsing it or soaking it in water.
- Spread the meat evenly over the rotisserie spit. (If there’s a bone in the ham, you have to deal with it)
- Set a timer for 12-15 minutes per pound of body weight.
- Bring to a boil Dr. peppercorns, orange juice, molasses, and apple cider vinegar to make the glaze. Let the ingredients simmer over medium-high heat until they are reduced by half.
- Remove from heat and add the rest of the ingredients, including the shallot powder, cayenne pepper, ground mustard, a pinch of salt, and unsalted butter.
- Spread the ham every 15 minutes after cooking for an hour.
*reserve 1/2 of the glaze recipe for table sauce to serve with ham.
Is it possible to make gammon in a rotisserie
- Remove the ham from the wrapper an hour before cooking and pat dry with paper towels.
- Cut a 1-inch diamond pattern in the ham shell, cutting about 1/4 inch.
- Pierce the ham over the rotisserie spit, using a spit fork to secure it.
- Allow the ham to sit at room temperature until ready to cook.
- Cook, stirring frequently, until butter melts in glaze over medium heat.
- Remove glaze from heat and set aside until ham is ready.
- Before use, reheat the glaze.
- Set the grill to medium-low indirect heat (300F) and place the drip pan in the center.
- Starting a burner under the ham is not a good idea.
- Use a ceramic burner if you are using a Fusion 600.
- Place the spit on the grill, start the motor, and make sure the dripping pot is centered under the ham.
- Cook with the lid closed.
- Replace the drip pan with potatoes on a disposable foil baking sheet for 45 minutes.
- Ham is done when the thickest part reaches 145 degrees Fahrenheit, which takes about 1 1/2 hours for a 4 pound ham.
- It takes 18 minutes per pound of ham to cook, but thickness is more important than weight, so check the temperature every hour.
- Brush the ham with the reheated glaze every ten minutes for the last half hour of cooking.
- The ham should be lightly browned and caramelized, and the potatoes should be golden and soft.
- In a pot of boiling salted water, cook the potatoes for 15 minutes, or until tender.
- Fill a large disposable foil baking tray with the mixture.
- Add the garlic and oil to the pan.
- Salt & pepper to taste.
- Remove the rotisserie ham from the spit.
- Be careful because the spit and fork are very hot.
- Allow 15 minutes for the ham to rest before carving and serving.
In New Zealand, how do you cook raw ham over the bone
Place the ham in a large saucepan after rinsing it under cold water. Fill a pot halfway with cold water and add the vegetables, pepper, and spices. Bring the water to a boil, then reduce the heat to low, cover partially, and simmer for 4-6 hours.
What’s the best way to cook a fully prepared whole ham
- Cooking instructions can be found on the label. Either “fully cooked” or “cook before eating” must be on the label.
- Preheat oven to 350 degrees Fahrenheit.
- In a large baking dish, place the ham on a rack and pour about 1/4 to 1/2 inch of water.
- If the ham is labeled “perfectly cooked” (meaning it doesn’t need to be reheated), preheat it in the oven for about 10 minutes per pound, or until it reaches 140 degrees F.
- Place the spirally sliced ham strips on a sheet of heavy-duty foil to heat. Wrap the ham tightly in foil and bake at 300 degrees for 15 minutes per pound, or until a meat thermometer is placed into the thickest part of the meat, not touching the bone, recording 140 degrees.
- If the ham is labeled “cook before eating,” heat it to a minimum internal temperature of 145 degrees Fahrenheit in an oven set no lower than 325 degrees Fahrenheit.
- Place the ham in a large slow cooker with about 1 cup ginger ale, cola, stock, or water if available. Heat the ham on LOW for 8 to 10 hours, or until it reaches 140 degrees Fahrenheit for a “cooked” ham or 145 degrees Fahrenheit for a “cooked before eating” ham.
Should I cover my ham with foil
Ham is best reheated slowly and gently, as cooking it uncovered causes the moisture in the ham to evaporate, making it dry and tasteless.
Follow these suggestions: In a baking dish, place the ham pieces face down. To keep the ham warm, wrap it in foil or place it in a pastry bag until it’s time to coat it.
