Rotisserie ham, barbecue style. Sprinkle the ham with barbecue rub and crisp it up on your grill’s rotisserie.
- 1 bone-in ham (NOT spiral sliced; it will dry out. If you can find it, you want “ham in natural juices”.)
- Barbecue Rub
- Rub and rest the ham: Two hours before cooking, remove the ham from the refrigerator. Score in a diamond pattern, 1/4″ deep at 1″ intervals, with a paring knife. Sprinkle all over with the barbecue rub, then let rest at room temperature.
- Prepare the grill: Set your grill up for rotisserie cooking at medium low heat (300*F), and allow to preheat. For my Weber Summit, this meant turning the two outer burners (burners 1 and 6) to medium-high, and leaving the infrared burner off. Then I put my drip pan in the middle, over the unlit burners.
- Skewer the ham: Aim for center mass, along side the bone, and skewer the ham.
- Cook the ham: Put the spit on the grill, and start the rotisserie spinning. Cook the ham with the lid closed until it reaches 100*F (minimum) to 140*F (USDA safe) internal temperature, as measured in the thickest part of the ham. This means roughly 10 minutes per pound for the minimum temperature, or 15 minutes per pound for the USDA safe version. For my 12 lb ham, it took about 3 hours to reach 140*F.
- Carve and serve: Cut the ham away from the bone in large chunks, and slice 1/2″ thick. Serve with barbecue sauce and mustard.
- Category: Rotisserie
- Cuisine: American