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Rotisserie Ham with Orange and Honey Glaze

  • Author: Mike Vrobel
  • Total Time: 4 hours
  • Yield: 12-16 1x


Rotisserie Ham with Orange and Honey Glaze - crispy ham with a sweet glaze on your grill's rotisserie.


  • 1 bone in ham, butt half (10 to 12 pounds, “with natural juices” if at all possible)

Orange Honey Glaze

  • 1/2 cup honey
  • Juice and zest of 1 orange
  • 4 tablespoons butter
  • 2 tablespoons Dijon mustard
  • 1 large sprig fresh thyme


  1. Score and spit the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. Cut the rind of the ham in a 1 inch diamond pattern, cutting about 1/4 inch deep. Skewer the ham on the rotisserie spit, securing it with the spit forks. Let the ham rest at room temperature until it is time to grill.
  2. Make the glaze: Simmer the glaze ingredients over medium heat, stirring often, until the butter melts. Remove the glaze from the heat and set it aside until it is time to glaze the ham. Reheat the glaze right before using.
  3. Set up the grill for indirect medium-low heat: Set the grill up for indirect medium-low heat (300°F) with the drip pan in the middle of the grill. For my Weber kettle I light a half-full chimney starter of charcoal, about 50 coals. When the coals are covered with gray ash, I pour the charcoal in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles.
  4. Rotisserie cook the ham to 135°F: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the ham. Close the lid and cook the ham until it reaches 135°F in its thickest part, about 3 hours for a 10 pound ham. (It should take about 18 minutes per pound of ham, but thickness matters more than weight, so check the temperature every hour.) During the last half hour of cooking, brush the ham with the reheated glaze every ten minutes. If you are cooking with charcoal, add 14 fresh coals every hour, splitting them between the two piles of lit charcoal.
  5. Serve: Remove the ham from the rotisserie spit. Be careful - the spit and forks are blazing hot. Let the ham rest for 15 minutes, then carve and serve.


Charcoal baskets and the perfectly sized Weber Extra Large Drip Pans are useful if you have a Weber kettle and rotisserie, but they’re not necessary. Just split the coals to both sides, and drop a foil pan in the middle.

  • Prep Time: 1 hour
  • Cook Time: 3 hours
  • Category: Rotisserie
  • Cuisine: American