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How to Cook a Boneless Ham on a Rotisserie

author image Beverly Bird
Beverly Bird has been writing professionally since 1983. She is the author of several novels including the bestselling "Comes the Rain" and "With Every Breath." Bird also has extensive experience as a paralegal, primarily in the areas of divorce and family law, bankruptcy and estate law. She covers many legal topics in her articles.
How to Cook a Boneless Ham on a Rotisserie
A rotisserie will cook your ham evenly.

Whether you use an indoor rotisserie or one over an outside grill, the result is the same -- a delicious and juicy ham. By rotating your ham steadily, the rotisserie cooks your ham more evenly. The cooking process is slower and, as a result, your ham is juicier. If you’ve got the equipment, this is an ideal way to prepare a ham, but if you use an outdoor charcoal grill, you'll have to take extra steps to avoid cooking it by direct heat.

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Step 1

Prepare your ham by trimming away any excess rind or fat that will drip and cause spitting. Place a meat thermometer in the thickest part of the ham, then load it onto the spit. Depending on what kind of rotisserie you’re using, the manufacturer will include directions as to how to best do this. The process is generally as easy as inserting the spit through the center of the meat, then arranging the spit in the brackets to hold it. Some indoor models require that you place a pan beneath the ham to catch any drippings; even if you trim the ham well, there may be some.

Step 2

Activate your rotisserie motor for medium heat. Rotate your ham over the heat for approximately 1½ hours for a 10-pound ham. Reduce the time accordingly for smaller hams, averaging about nine minutes per pound.

Step 3

Remove the spit, with the ham, from your rotisserie after the required cooking time. Score the surface by creating hash marks with a paring knife. Insert cloves and coat the ham with the glaze of your choice. Empty out the drippings pan and replace it.

Step 4

Return the spit and the ham to the rotisserie after glazing. Cook it for an additional half hour for a 10-pound ham, 15 minutes for a five-pound ham. The meat thermometer in a finished ham should register between 135 and 140 degrees Fahrenheit.

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