I recently bought a new gas grill, retiring (at least for now) one I’d had for 19 years and had used almost 4,000 times. This time, I got a grill with a rotisserie. I didn’t think I’d need one, but I’d been looking forward to trying some new things, like this rotisserie pineapple bourbon glazed boneless ham.
I chose a boneless ham because I wanted to slice the end result thin and use it for sandwiches. Normally I’d score my ham, but I’ve found that scoring makes it very difficult to slice so thin. I still got that wonderful pineapple flavor, with just a hint of bourbon. It was delicious!
You can use this same approach on any pre-cooked ham, smoked or not. I found this rotisserie pineapple bourbon glazed boneless ham to be absolutely delicious. I could not sampling the slices as I cut them. The thin slices were for sandwiches. The thicker ones will find their way into omelets and yes, even homemade Spam!
If you don’t have a long basting brush, I recommend that you get one! The longer the better, and the less you’ll get burned! And remember, any time your basting, if you touch raw meat with the brush you must wash it before using it on cooked meat later!
Also try my Brazilian rotisserie pineapple.
Rotisserie Pineapple Bourbon Glazed Boneless Ham
- Fire up your grill for direct cooking. You're aiming for a cook temperature around 350 F.
- Carefully feed the ham onto the rotisserie and secure the ends.
- In a small bowl whisk together the mustard and rosemary. Rub the mixture all over the ham.
- Turn on the rotisserie, close the grill and cook for 15 minutes.
- In a small bowl whisk together the juice, sugar and bourbon. Brush onto all sides of the ham. Save a little of the mixture for the last glaze.
- Continue cooking another 15-30 minutes or until the ham reaches 140 F. Brush with remaining glaze, carefully remove from the grill, and let rest 15 minutes before removing from the rotisserie and slicing.
Nutritional values are approximate.