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1. Honey-Glazed Ham

Book Description

Is a countertop rotisserie the one small appliance every cook needs in order to save time in the kitchen while producing fabulous meals? Phillips (The Soup Mix Gourmet) thinks the answer is yes, and she presents a strong case. If cooks have a tabletop rotisserie with a good timer, she says, they can "set it and forget it," leaving Spicy Thai Ginger Chicken, Peach

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The Ultimate Rotisserie Cookbook : 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven

Authors: Diane Phillips

Date: October 2002

ISBN: 1558322337

Publisher: Harvard Common Press

Paperback

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Every year the purveyors of spiral sliced ham run advertisements that make your mouth water. Including beauty shots of a glistening ham with a crackly coating. Your rotisserie can help you to achieve the same crispy coating, and for a lot less than that ham from the store. Basting with a combination of honey and raw sugar during the last 30 minutes of cooking time will give you that delicious, crunchy glaze.

Servings 8

• One 5-pound fully cooked boneless or bone in ham

• Spiced Honey Glaze:

• 1/2 cup honey

• 2 teaspoons fresh lemon juice

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

• 1/2 cup raw sugar crystals

1. Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.

2. While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.

3. About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze. Then sprinkle the sugar crystals evenly over the glaze. Restart the machine and continue roasting.

4. Remove the ham from the spit rod, being careful not to knock off any of the crust. Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.

More From This Book:

1. Honey-Glazed Ham

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