Hey, I'm Chef Tony Matassa, with BBQGuys.com, today’s video will help you to put your
rotisserie to great use.. we’ll be roasting a whole ham with a cane syrup and bourbon
glaze.. let’s get to it.
Today I am using a boneless cured ham that is about 7 lbs, but the main thing that you’ll
want to keep in mind when shopping is how much clearance you have between the rotisserie
rod and infrared burner of your grill.
I like to start out by coating the ham with some olive oil, and since we will be glazing
it, I like to keep the seasoning simple, I’ll just use some fresh cracked black pepper.
Once you have your ham evenly seasoned, grab your rotisserie rod, and skewer the ham through
the center.
Now i'll go ahead and slide the first fork in, an easy way to make sure your rotisserie
forks are centered to the infrared burner, is to set it in place without the ham, tighten
the first fork with pliers in the position you want before actually placing the ham on
to the spit rod.
Now we’ll place the second rotisserie fork in the ham, and make sure to tighten them
well.
We’re ready for the grill... today I'll be rotissing on the Caliber Crossflame Pro.
After setting the rotisserie rod in the motor, light the rear infrared burner, and turn it
on.
Now just close the lid for the first 20 minutes.
While waiting we will mix up the basting sauce which will actually double as the glaze later,
with only a few added ingredients.
Beginning with some fresh squeezed orange juice, and a splash of whiskey into a saucepan..reduce
that by about half.
Now we’ll throw in a little fresh chopped thyme, fresh orange zest, a little garlic
paste..
some ground cinnamon and clove, and some fresh grated ginger.
Whisk everything to combine, and begin gradually adding in a little unsalted butter while whisking,
whisk in the last few pieces of butter while removing the sauce from the fire.
It's been about 20 minutes, and our ham is looking awesome, you can leave the lid open
for the rest of the cook, and I like to baste it about every 20 minutes.
One of the things I love about cooking on a rotisserie, is that it is really easy to
keep an eye on the progress, while still entertaining a crowd.
It’s a win win, you're able to spend more time enjoying your outdoor kitchen and you
still end up with evenly cooked food.
Not to mention, it's great to look at!
The sugar from the orange juice in the baste is browning up nicely.
As a measure of when to apply your final glaze, If you are using a cured ham like this one,
you want an internal temperature of 110 degrees, or 135 degrees if using an uncooked ham.
To prepare the glaze, just add a half cup of cane syrup to your basting sauce, followed
by a some dijon mustard.
Whisk everything well, and finish it off with a generous pour of whiskey.
Allow the whiskey to flambe for a few seconds, then it's time to glaze the ham!
Oh wow, that is a beautiful sight!
Once the glaze has fully caramelized, shut off the rotisserie motor and turn off the
burner, for a cured ham, this should be around an internal temperature of 135 degrees , or
for a pre cooked ham you are looking for an internal temperature of 155 degrees.
Just close the lid, and allow your ham to rest for about 15 minutes.
After resting, remove the rotisserie rod and forks, then it's time to slice the ham!
I like to slice it up , and plate with just a bit of the leftover glaze before serving.
Enough talking, it's time to have a taste!
That was excellent, I love the way the sweetness of the glaze rounds out the slight saltiness
of the cured ham.. you just can’t beat it!
I hope that you enjoyed it, and I hope that you will subscribe to our youtube channel.
I’m Chef Tony Matassa, and remember..
at BBQGuys.com.. we smoke.. the competition!