Yield: 10 servings
- 11 lb. bone-in cured ham
- 2 tbsp olive oil
- Black pepper, to taste
- 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
- 1 cup cane syrup
- 1/3 cup Jack Daniel's whiskey
- 1 tbsp + 1 tsp dijon mustard
- 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.
- Skewer the ham onto your rotisserie spit. Place on your grill. Light the burner and begin rotating.
- For the baste, zest and juice the oranges.
- 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.
- Whisk in the thyme, garlic, cinnamon, cloves, and ginger. Add the butter gradually, whisking as you go. Remove from the heat.
- 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)
- 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.
- Glaze the ham, and allow to continue on the rotisserie until it reaches 135°F. (155°F for an uncooked ham)
- When done, let the ham rest for 15 minutes. Remove the rotisserie spit and slice.
Adapted from BBQ Guys.