Glazed Easter Rotisserie Ham
A ham is always an Easter favorite around our house. It's easy, delicious and feeds a crowd for an affordable price. However, heating it properly can be a challenge in the oven because it tends to dry out, heats unevenly and takes up valuable 'holiday sides' space. Heating a holiday ham in the Ronco Showtime Rotisserie is the ideal way to make a perfect ham. The Showtime Rotisserie keeps your ham moist as it renders off the excess fat, which continually bastes the ham while heating it evenly.
To heat a pre-cooked ham in the Ronco Showtime Rotisserie, start with your favorite ham; smoked, cured, country, or Virginia ham. Rinse it under water, or even soak it for 30 minutes to reduce the salt content, and cook it for 12 minutes per pound or until the internal temperature reaches 140°F. If you are wanting to glaze your ham as we did in this recipe (Dr. Pepper Molasses Glaze), begin the glazing process one hour before the ham will be done, glazing it every 15 minutes. When purchasing a ham, the diameter is the more important factor than the total weight. Typically, a 10inch diameter ham fits nicely in all of our rotisserie ovens.
Plan for ½ pound for a boneless ham per person and ¾ per person for bone in. Our 10 pound ham used in this recipe fed about 12 people…at under 20$ for the ham what a bargain to feed a group.
- 8-10 pound 10 inch diameter precooked ham
Dr. Pepper Molasses Glaze
- 1 cup Dr. Pepper
- Juice of 1 orange
- ⅛ cup molasses
- 2 tablespoons apple cider vinegar
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ¼ cup course ground mustard
- Pinch of salt (just a tiny pinch, this is to balance the sauce but ham is usually too salty to add any more salt)
- 1 tablespoon unsalted butter
- Rinse or soak ham in clean water
- Place evenly onto rotisserie spit. (if you have a bone in ham, you may have to work around it)
- Set timer for 12-15 minutes per pound
- Make the glaze by bringing Dr. pepper, orange juice, molasses, and apple cider vinegar to boil. Allow ingredients to boil over a medium high heat until reduced by about half.
- Turn off heat and whisk in remainder of ingredients; onion powder, cayenne pepper, course ground mustard, pinch of salt and unsalted butter.
- When the ham has an hour left to cook glaze every 15 minutes.
*tip double the glaze recipe and reserve ½ for a table sauce to accompany the ham.