Pineapple Rotisserie Ham

Yield: 12 servings


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


  1. Make 1/4" cuts across the ham in two different directions to form a diamond pattern.  Rub the ham in olive oil and sprinkle with black pepper.
  2. For the baste, combine the pineapple juice and whiskey in a saucepan  Simmer until reduced by half.
  3. Whisk in the spices and garlic.  Add the butter gradually, whisking as you go.  Remove from the heat.
  4. Skewer the ham onto your rotisserie spit.  Place on the grill, light the burner, and begin rotating.
  5. Baste the ham every 20 minutes.  Continue to rotisserie until it reaches a temperature of 110°F.  (If you have an uncooked ham, aim for 135°F)
  6. For the glaze, add the cane syrup, whiskey, and mustard to the remaining baste.  Simmer until reduced, and then remove from the heat.
  7. Glaze the ham and continue to rotisserie until it reaches 135°F.  (155°F for an uncooked ham)
  8. When done, let the ham rest for 15 minutes.  Remove the rotisserie spit and slice.
Adapted from Cooking with Doyle.