Rotisserie Ham you say?

[Bradley Mack]

I sure did. I’m a little late, but decided to rotisserie an 11 lb ham last weekend for Easter. This one was about 3.5 hours on the Searwood.

 

[Jonas-Switzerland]

If it just tastes half as good as it looks...
Man...

Was this a raw ham?

 

[Richard S]

I don't like cooking ham but I like eating ham....I would definitely eat that ham! Beautiful!

 

[Timothy F. Lewis]

I don't like cooking ham but I like eating ham....I would definitely eat that ham! Beautiful!

I know exactly what you mean! I spun a bone in a while ago and that was really interesting! Will I do it again? I’m not sure…

 

[Joan]

What did you put on the ham?

 

[Bradley Mack]

If it just tastes half as good as it looks...
Man...

Was this a raw ham?

Not at all. She was pre-cooked from the local butcher.

 

[Bradley Mack]

What did you put on the ham?

Hi Joan!

It was a very, very ”high-end” glaze consisting of brown sugar, maple syrup and mustard. ( I didn’t have any fancy Dijon so I just used yellow mustard.)

At no time did I measure any of the ingredients. Roughly half a cup of brown sugar and maple syrup and I would estimate about a quarter cup of mustard. Whisked until thin and all of the granules were gone.

 

[Joan]

Thanks Bradley!!!!

 

[Tim Campbell]

Hi Joan!

It was a very, very ”high-end” glaze consisting of brown sugar, maple syrup and mustard. ( I didn’t have any fancy Dijon so I just used yellow mustard.)

At no time did I measure any of the ingredients. Roughly half a cup of brown sugar and maple syrup and I would estimate about a quarter cup of mustard. Whisked until thin and all of the granules were gone.

That ham looks so, so good. Imagining sandwiches...