Recipe: Honey-Glazed Ham (crunchy)

I couldn't find any information on the Internet about the glaze packet Paula Deen uses in the recipe either. Does it come with the ham? In the meantime, perhaps you could experiment with the following recipe. Good luck and please share your results with us.

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HONEY-GLAZED HAM
From: The Ultimate Rotisserie Cookbook by Diane Phillips
Source: Cookbook Heaven at Recipelink.com
Servings 8

"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."

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

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.

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

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.

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.