With Easter coming up, I thought that today I would re-feature my top post, which is my Maple Glazed Rotisserie Ham Recipe! What could be better on Easter than a smokey, juicy ham? Shall we get to it?
1 – 8 to 10# smoked ham, shank cut, bone in
1 cup of real maple syrup
Center the ham on the rotisserie rods and load into the rotisserie. Allow 15 minutes per pound in cooking. Make sure that the ham does not hit the heating element.
I am making a 10 pounder so I will be cooking this for 2 1/2 hours.
Check the temperature to make sure that it is done – it should be at 155 degrees when you turn this off. One half hour before turning off the heat, brush with the maple syrup. Do this a few times before shutting down the heat. Now here is the really important part: Once the ham has reached 155 degrees, turn the heat off and continue to rotate the ham for about 15 minutes. This allows the juices to remain in the meat. Leave the door shut so that the heat stays in.
When done, remove from the oven to your cutting board. Let it sit 5 minutes before carving.
I like serving this with acorn squash and cheesy au gratin potatoes! Serve this dinner up with a lovely Mourvedre or Grenache. Chill the wine for 20 minutes before serving!
Thank you to all for making this my top post! Have a great day, and thanks for stopping by!