Rotisserie Bourbon & Cane Syrup Glazed Ham Recipe on Gas Grill
Are you ready for your holiday feast? This whiskey and cane syrup glazed ham is the perfect recipe to try for Thanksgiving, Christmas, or any holiday meal! This is a super delicious and very easy alternative to the same old turkey. For this recipe, we break out the rotisserie and let it work it's magic while we mix up the whiskey and cane syrup glaze for the ham. After that, all that is left to do is sit back, relax, and wait for the feast!
SERVES 10 - 15 PREP 30 min COOK 1.5 - 2 hours READY IN 2.5 hours
- 7 - 12 Lbs. Cured Ham
- 2 Tbsp olive oil
- Black pepper to taste
- 3 ea. juice of an orange
- 3 ea. orange zest
- 2 cloves fresh garlic paste
- 1/2 stick unsalted butter (diced)
- 4 sprigs fresh chopped thyme
- 1/2 tsp ground cinnamon
- 1 Tbsp fresh grated ginger
- 1/4 tsp clove powder
- 1 Tbsp bourbon whiskey
- Add to Baste to Make Glaze:
- 3/4 cup cane syrup
- 1/2 cup bourbon whiskey
- 1 Tbsp dijon mustard
- Items You’ll Need:
- Coat ham with olive oil, season with black pepper on all sides.
- Place rotisserie rod on grill, fasten the first rotisserie fork where you want it to be in relation to the infrared burner.
- Skewer the ham with the rotisserie rod and first fork, slide in second fork so that the ham is secure on the rotisserie rod where you want it. Tighten with pliers.
- Place rotisserie rod on your grill in the rotisserie motor.
- Light rear infrared burner, turn on rotisserie motor.
- Close the lid and allow ham to cook for 20 minutes.
- While ham cooks, prepare glaze in a saucepan over medium heat.
- Pour in orange juice and whiskey, reduce by half.
- Whisk in thyme, orange zest, garlic paste, cinnamon, clove, ginger and whisk to combine.
- Whisk in diced butter gradually. Whisk in last pieces of butter while whisking and removing sauce from the heat.
- Baste ham with sauce every 20 minutes.
- The ham is ready to glaze when the internal temperature reaches 110 for a cured ham or 135 for an uncooked ham.
- To prepare the glaze, add cane syrup, whiskey, and dijon mustard to your existing basting sauce over medium heat.
- Allow the whiskey to flambe for a few seconds, then it is time to glaze the ham.
- Glaze the ham and allow it to caramelize for a few minutes.
- When a cured ham reaches 135, or an uncooked ham reaches 155, it is done.
- Once internal temperature is reached, shut off the rotisserie burner and motor, close the grill lid, and allow the ham to rest for 15 minutes.
- Remove rotisserie rod and forks from the ham, place on a cutting board. Slice thin, and serve with remaining glaze.
- Serve and enjoy!