This recipe is perfect if you wish to cook a whole ham on the barbeque. Do not use a spiral-cut ham because it dries out easier. You will need a fully cooked ham. The meat is cooked on a rotisserie spit for even cooking, and the smoke from the barbeque will permeate it, giving it a nice smoked flavor. The ham is basted with a honey, lemon and spice mixture and then you add brown sugar, which will melt and crisp up, giving the ham a mouthwatering, crunchy outside.
Barbequing your ham adds so much flavor to the meat and it also means the oven is freed up so if you have lots of side dishes to bake or roast you can use the oven for those instead. Keep the heat quite low because the ham only needs to heat through – it is already cooked through. Rotisserie cooking is ideal for a whole ham or whole chicken, or something else which is medium or large in size. The rotisserie keeps spinning slowly, to ensure the juices keep moving around and your ham cooks evenly. The outside gets even exposure to the smoke and heat so you do not have one burnt side and one raw side, but instead an even covering of crispy honey, lemon, sugar and spices on the outside of your ham.
Sugar burns at 265 degrees F, which is why it is important to keep the ham moving and also to keep it away from direct heat. This is not a recipe where the meat needs to be over the open flame. Instead keep the heat indirect so it can smoke and gently heat through. The ham is basted with the sticky honey mixture before you add the sugar. Not only does this add more flavor but the sticky surface gives the sugar something to stick to so it clings to the ham better.
You could make this for thanksgiving if you are looking for something other than your usual recipe (and if the weather is not too terrible to stand outside by the barbeque) or anytime you fancy some juicy sweet ham. Perhaps you have purchased a rotisserie for your barbeque and you are looking for an opportunity to test it out. The ham in this recipe is already cooked so you are just going to be warming it through and basting the outside. If you are worried about cooking a whole chicken on the rotisserie in case the center does not cook properly then try a recipe like this one, just to see how your rotisserie works, and then you can move on to the chicken or another type of meat.
Serve this crispy smoked ham with tasty side dishes. Because this is a special recipe, and not something you would have every day, you might like to make special side dishes. A creamy, homemade potato salad would be incredible with this, and probably better than candied yams which would compete with the sweetness of the ham too much. Roasted baby vegetables are also lovely with ham, and 20 minutes at 500 degrees F is sufficient to cook a selection of mixed baby veggies. Add olive oil, salt and black pepper, and some fresh snipped herbs to them before roasting.
- 5 lbs fully cooked ham
- ½ cup honey
- ½ teaspoon ground cloves
- 2 teaspoons lemon juice
- ½ cup brown sugar
- 1 teaspoon cinnamon
- Put the ham on the spit and put it on the BBQ over a low to moderate heat.
- It should be over indirect heat, so do not have flames right underneath it.
- Cook for 13 minutes per pound.
- An hour is about right for a 5 lbs ham.
- Mix the honey, cloves, lemon juice and cinnamon.
- When the ham is 150 degrees F in the center, brush the honey mixture over it.
- Sprinkle the sugar over the ham, trying to coat the meat evenly.
- Keep roasting the ham until the sugar is melted and brown.
- Let the ham sit for 15 minutes under loosely tented foil, so the sugar can set.
- Carve the meat and serve.
Not only can your barbeque be used for cooking meat and fish, but you can also use it to smoke fully-cooked food. Smoking a ham on the barbeque, using a rotisserie, is something you might be keen to try out. This easy recipe is suitable for a 5-pound ham and you will need to build an indirect fire (so you do not have the ham right over the flames). Coat the ham in honey, lemon and spices, then add plenty of brown sugar. Keep the meat rotating slowly and all that delicious smoky aroma will permeate into your ham, giving it so much flavor, while the sugar coating melts. The coating will crisp up once you take the ham off the barbeque.
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