Rotisserie Champagne & Citrus Glazed Ham
Author: 
Recipe type: Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • For the Ham:
  • 1 (10-15 lbs.) whole ham, boneless, cooked
  • 4 tablespoons olive oil
  • Freshly cracked black pepper
  • For the Champagne Baste:
  • 3 tablespoons champagne
  • 2 cups freshly squeezed orange juice
  • 1 each orange, zested
  • 3 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 teaspoon fresh thyme, minced
  • ¼ cup unsalted butter, cut into cubes
  • For the Glaze: (Add the following to the baste)
  • 1 cup light brown sugar, packed
  • ⅓ cup dijon mustard
  • 1 cup orange jam
  • 1 cup champagne
  • Chef’s Notes: Before you purchase the whole ham, measure the distance from the spit to the back infrared rotisserie burner. If the ham is too big, it will not fully rotate when the rotisserie motor is turned on. In general, a ham weighing between 8 and 15 pounds should work fine. To make it easier on the chef, preorder the ham ahead of time. Spending a little more money on a better quality ham will make a world of difference in flavor and texture. If you can’t find a larger whole ham, it is perfectly fine to use one that has been cut in half - weighing around 7 pounds. It will turn out just as delicious following the same directions above.
Instructions
  1. For the Baste: In a large pan on medium heat, add the orange juice and 3 tablespoons champagne. Using a whisk, mix and allow to reduce by half. Next add the orange zest, garlic, ginger and fresh thyme, mix well. In batches, whisk in cubed butter. Remove from fire.
  2. For the Glaze: Take the remaining baste and place back on medium heat. Add the brown sugar, dijon mustard and orange jam. Whisk and add remaining champagne to the glaze. Allow the champagne to cook off for a few minutes. Remove from heat and it is time to glaze the ham!
  3. For the Ham: Preheat Bull grill for indirect cooking by turning two outside burners on medium-high heat and leaving the two center burners off. Remove the two center grill grates on the grill and place an aluminum tray under where the ham sits to catch the drippings from the baste and glaze. Season with olive oil and freshly cracked pepper.
  4. Prior to placing ham onto spit, we want center, set and secure the right rotisserie fork with the rear infrared burner on the Bull BBQ. This assures the ham will be properly centered over the burner when time to cook.
  5. Centered the right fork and tighten to secure into place with pliers.
  6. Skewer the spit through the center of the ham, securing the ham into the preset fork. Now slide and secure the second rotisserie fork onto the ham, tightening in place with pliers.
  7. Using the Bull pit mitts, place the rotisserie spit with positioned ham onto the Bull rotisserie motor.
  8. Turn the rotisserie motor on, double check that the ham rotates properly, and close the lid. Allow the ham to cook for about 45 minutes without opening the lid, until the internal temperature reads 110 degrees.
  9. To Baste the Ham: Leave the lid open for remainder cooking time. Turn the two outside burners off and turn the back infrared burner on low. Using Bull's brush, baste the ham every 10 minutes for about 30 minutes. During this time, a crust will slowly form. Continue cooking on low with the lid open while the glaze is quickly made.
  10. To Glaze the Ham: Using Bull’s basting brush, generously glaze the ham for 15 minutes and allow it to caramelize, creating a beautiful golden brown crust on the outside. The cured ham is done once the internal temperature has reached 135 degrees. To check the temperature, turn the rotisserie motor off. Use Bull’s instant read digital thermometer to get a fast and accurate temperature.
  11. Turn the heat and motor off, close the lid, and allow the ham to rest for 15-20 minutes.
  12. Using Bull’s pit mitts, carefully remove the rotisserie forks and rod from the ham.
  13. Place the ham on Bull’s bamboo cutting board, and with a sharp knife slice the ham to desired thickness. I like to slice as thin as possible and serve with remaining glaze.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/easter-sunday-brunch/