How to Cook a Boneless Ham on a Rotisserie

••• Images

Any roast or other large piece of meat is better when it's cooked evenly from all sides, avoiding a mixture of overcooked and undercooked places. It's even beneficial for pre-cooked meats, such as a boneless ham. That's why spit-cooking on a rotisserie remains popular. You can cook your ham outdoors on a grill or indoors in an oven using the same basic technique.

On a Grill

Step 1

Attach the rotisserie motor to your grill. Set up and light your coals, adjusting the vents and draft to achieve a temperature of 325 to 350 degrees Fahrenheit. If you have a gas grill, preheat it to the same temperature.

Step 2

Trim any excess surface fat from the ham, leaving 1/4 inch to protect the meat from drying out. Score the fat lightly with a sharp knife, to help it render in the heat. Pat the ham dry with clean paper towels.

Step 3

Skewer the ham from end to end with the spit, then slide the secondary forks or prongs into place to keep the ham stationary. Rotate the spit a few times by hand, to test its balance. If necessary, remove the spit and re-insert it.

Step 4

Open the grill and lift your spit into place. Place a pan under the ham to catch drips as the fat renders out, preventing flare-ups that can give your ham harsh, burnt flavors. Close the lid, and start the motor.

Step 5

Cook for approximately 9 to 10 minutes per pound, or until the ham reaches an internal temperature of 140 F when tested with an instant-read thermometer. If you wish to glaze your ham, brush on the glaze 30 minutes before the end of your expected cooking time.

Step 6

Let the ham rest for at least 10 minutes before carving.

In an Oven

Step 1

Preheat your oven to 325 F. While it's heating, trim all but 1/4-inch of surface fat from the ham. Leaving that much in place protects the ham from drying as it cooks.

Step 2

Slide the ham onto the main spit, aiming for the ham's center of gravity. Slide the supporting prongs or forks into place, then test how well-balanced the ham is by rotating the spit by hand. If it's badly unbalanced, remove the spit and try again.

Step 3

Place the rotisserie unit in the oven, locking it into place. Slide an empty pan underneath to catch drippings, then close the oven door and start the rotisserie motor.

Step 4

Bake the ham for 9 to 10 minutes per pound, or until its internal temperature reaches 140 F when tested with an instant-read thermometer.

Most Recent