Rotisserie Jack Daniel's Ham

Yield: 10 servings


  • Ham
    • 11 lb. bone-in cured ham
    • 2 tbsp olive oil
    • Black pepper, to taste
  • Baste
    • 3 oranges
    • 3 cups orange juice
    • 4 tbsp Jack Daniel's whiskey
    • 3 tsp dried thyme
    • 12 cloves garlic, minced
    • 2 tsp ground cinnamon
    • 1 tsp ground cloves
    • 1 tsp ground ginger
    • 16 tbsp butter
  • Glaze
    • 1 cup cane syrup
    • 1/3 cup Jack Daniel's whiskey
    • 1 tbsp + 1 tsp dijon mustard


  1. Make light, 1/4" deep cuts across the ham in two different directions to form a diamond pattern.  Rub the ham in the olive oil and sprinkle with black pepper to taste.
  2. Skewer the ham onto your rotisserie spit.  Place on your grill.  Light the burner and begin rotating.
  3. For the baste, zest and juice the oranges.
  4. Pour the fresh orange juice plus additional orange juice to add up to 4 cups into a saucepan.  Add the 4 tbsp Jack Daniel's.  Simmer until reduced by half.
  5. Whisk in the thyme, garlic, cinnamon, cloves, and ginger.  Add the butter gradually, whisking as you go.  Remove from the heat.
  6. Baste the ham in the sauce every 20 minutes.  Continue to rotisserie the ham until it reaches a temp of 110°F.  (If you have an uncooked ham, aim for 135°F)
  7. For the glaze, add the cane syrup, 1/3 cup Jack Daniel's, and dijon mustard to 1/3 cup of the remaining baste.  Simmer until reduced, then remove from the heat.
  8. Glaze the ham, and allow to continue on the rotisserie until it reaches 135°F.  (155°F for an uncooked ham)
  9. When done, let the ham rest for 15 minutes.  Remove the rotisserie spit and slice.

Adapted from BBQ Guys.