They are a combination of crushed cinnamon sticks, cloves, allspice, and nutmeg and less frequently star anise, peppercorn or cardamom. *Mulling spices are generally available this time of year in most markets. You can also brush it with a little water if there are any "hot" spots on the ham. You may have to use position A on your rotisserie if your ham is extra large. Strain any left-over glaze and serve with ham. When your ham reaches an internal temperature of 130☏, turn rotisserie to rest and rotate allowing ham to rest for 15-20 minutes and reach an internal temperature of 140☏.Ĥ. Glaze several times in the last 30 minutes of cooking. I like to do this while the ham is still rotating.Ģ. When your ham has about 30 minutes left- at about 110☏ to 120° F, use a pastry brush to generously brush ham with glaze. Remove from heat and whisk in butter and mustard.ġ. If the mixture begins to boil over, remove from heat and lower stove top just a bit before returning to reduce. Allow mixture to come to boil over highest heat and allow to boil for about 15-20 minutes to reduce. Combine apple cider, apple cider vinegar, maple syrup, cherry preserves, brown sugar, ginger, and mulling spices in a medium-sized sauce pan.Ģ. For a ten pound ham, you should expect about 2 to 2 1/2 hours of cooking time- depending on the size of the bone and the starting temperature of the ham.ġ. Set rotisserie timer allowing for 12-14 minutes per pound, then prepare glaze. Place into rotisserie with the heavier side of the ham to the right on position B for a 9-10 pound ham*.Ĥ. This may take a few tries to figure out where the bone is. Place ham onto rotisserie spit, avoiding the bone and as balanced between the two spit rods as possible. Make sure the ties are nice and tight to hold the spiral cut pieces in place.ģ. Tie rotisserie ties lengthwise tightly, allowing them to meet at the skinny part of the bone area like a bicycle spoke (as pictured). Use 5-6 Ronco Rotisserie ties to secure ham. 30-40 minutes before starting, set ham on counter to warm a bit.Ģ.
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