Showtime Easter Recipe Guide

As we gather around the table this Easter and my family 'ooh’s' and 'ahh’s' over my perfect leg of lamb, I'll secretly be thanking my Ronco Rotisserie for its help in the kitchen.

The Ronco Rotisserie does a fantastic job cooking larger cuts of meats. It cooks them evenly and perfectly... continually basting them in their own juices for moist, tender results. Using my Rotisserie to cook also saves oven space... when what I really want in my oven is some cheesy potatoes au gratin or a holiday pie!

I wanted to share some of our favorite Easter Showtime Rotisserie Recipes for your Easter brunch this year.

Dr. Pepper Glazed Rotisserie Ham



  • 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


  1. Rinse or soak ham in clean water to remove excess salt, pat dry
  2. Place evenly onto rotisserie spit. (if you have a bone in ham, you may have to work around it)
  3. Set timer for 12-15 minutes per pound
  4. 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.
  5. Turn off heat and whisk in remainder of ingredients; onion powder, cayenne pepper, course ground mustard, pinch of salt and unsalted butter.EasterHam_2
  6. When the ham has an hour left to cook glaze every 15 minutes.


Beef Tenderloin with Tarragon



  • 2 lbs. beef tenderloin, trimmed
  • 6 stems of fresh tarragon
  • 3 teaspoons of Kosher salt
  • 4-6 cloves of garlic
  • 1 teaspoon of olive oil
  • fresh ground pepper to taste


  1. Trim the silver skin and any unwanted fat from the beef tenderloin. Cut small slits in the tenderloin and stuff with cloves of garlic.
  2. Truss the beef tightly with the tarragon tucked under the elastic ties. Drizzle with the olive oil, salt and pepper. Prop the rotisserie spit up with the Carving Platform and skewer the tenderloin so that it is evenly balanced when rotating. Use any of our Rotisserie ovens for best results.
  3. Roast the tenderloin for 1-1 1⁄2 hours for medium rare meat or until the internal temperature reaches 135 degrees F (57 degrees C). Let the tenderloin rest 10 minutes. Discard the tarragon, and slice thickly.


Garlic-Studded Easter Leg Of Lamb



  • 5 to 7 pound leg of lamb, bone-in shank or bone removed
  • 8-10 garlic cloves, cut in half
  • sea salt
  • fresh cracked mixed pepper corns
  • 1 tablespoon plus a splash of olive oil
  • splash of aged balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh rosemary


  1. Using a sharp thin knife, such as our boning knife, pierce your leg of lamb 16-20 times on all sides. Make the slits about an inch deep and wide.
  2. Chop 8-10 garlic cloves in half, toss with a splash of good balsamic vinegar, olive oil, pinch of sea salt and some fresh cracked pepper.
  3. Slide 1/2 clove seasoned into each slit in lamb.
  4. Combine 2 tablespoons chopped rosemary, 1-tablespoon olive oil, and 2 tablespoons Dijon mustard in a small bowl, stir to combine.
  5. Rub all sides of lamb with rosemary Dijon rub.
  6. Truss lamb with 2-3 Ronco Rotisserie Ties to help the lamb cook evenly and hold its shape while cooking.
  7. Position lamb onto Rotisserie spits around the center bone.GarlicStuddedLamb_2
  8. Cook lamb 15-18 minutes per pound for medium temperature. Use a meat thermometer for the most accurate indication of desired doneness. 145°F for medium rare, 160°F for medium and 170°F for well done.
  9. Set Rotisserie to 'no heat' rotate for 10-15 minutes to allow lamb to rest before carving.


Pesto-Crusted Rotisserie Leg of Lamb

lamb roast


  • 5-6 pound bone-in leg of lamb
  • 1 cup store-bought pre-prepared pesto
  • 8-10 garlic cloves
  • salt and pepper to taste


  1. With a sharp knife, cut small ½ inch deep cuts into the lamb (same number as garlic cloves) spacing cuts over the whole cut of the meat. Stuff the cuts with a clove of garlic.
  2. Use 3-4 rotisserie ties to tie the leg of lamb every few inches to help the lamb cook more evenly, and to keep its form and balance while cooking.
  3. Rub the leg of lamb with the pesto sauce on all sides. If your pesto has salt listed in the ingredients, skip adding salt until serving, but definitely give your lamb a good dusting of pepper.
  4. Allow the lamb to sit refrigerated for at least an hour and up to 4 to allow the flavors of the pesto to penetrate the meat.
  5. 30 minutes before you start cooking your lamb remove it from the refrigerator and let it warm a bit on the counter.
  6. Place the leg of lamb on your rotisserie spit, making sure it is balanced, and place into rotisserie oven.IMG_7451
  7. Cook lamb 15-18 minutes per pound for medium temperature. Use a meat thermometer for the most accurate indication of desired doneness. 145°F for medium rare, 160°F for medium and 170°F for well done.
  8. Set Rotisserie to 'no heat' rotate for 10-15 minutes to allow lamb to rest before carving.


Maple & Apple Cider Glazed Spiral Ham

Freshly made holiday spiral cut ham with honey brown sugar glaze corn


  • 9-10 pound spiral ham
  • 2 cups apple cider
  • 1 cup apple cider vinegar
  • 3/4 cup maple syrup
  • 1/2 cup cherry preserves
  • 2 tablespoons brown sugar
  • 1 teaspoon ginger root, finely chopped
  • 1/4 cup mulling spices*
  • Pinch of cayenne pepper
  • Dijon mustard, course ground
  • 2 tablespoons salted butter (room temperature)


  1. 30-40 minutes before starting, set ham on counter to warm a bit.
  2. Use 5-6 Ronco Rotisserie ties to secure ham. Tie rotisserie ties lengthwise tightly, allowing them to meet at the skinny part of the bone area like a bicycle spoke (as pictured). Make sure the ties are nice and tight to hold the spiral cut pieces in place.
  3. Place ham onto rotisserie spit, avoiding the bone and as balanced between the two spit rods as possible. This may take a few tries to figure out where the bone is. Place into rotisserie with the heavier side of the ham to the right on position B for a 9-10 pound ham*.
  4. Set rotisserie timer allowing for 12-14 minutes per pound, then prepare glaze. 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.

Instructions for Maple Apple Cider Glaze

  1. Combine apple cider, apple cider vinegar, maple syrup, cherry preserves, brown sugar, ginger, and mulling spices in a medium-sized saucepan.
  2. Allow mixture to come to boil over highest heat and allow to boil for about 15-20 minutes to reduce. If the mixture begins to boil over, remove from heat and lower stove top just a bit before returning to reduce. Reduce to about 1 cup of liquid.
  3. Remove from heat and whisk in butter and mustard.


Instructions to Glaze Ham

  1. When your ham has about 30 minutes left- at about 110°F to 120° F, use a pastry brush to generously brush ham with glaze. I like to do this while the ham is still rotating.
  2. Glaze several times in the last 30 minutes of cooking. (I did this maybe 8-9 times)
  3. When your ham reaches an internal temperature of 130°F, turn rotisserie to rest and rotate allowing ham to rest for 15-20 minutes and reach an internal temperature of 140°F.
  4. Strain any leftover glaze and serve with ham.


Chef's notes-

*All hams are shaped differently. You may have to use position A on your rotisserie if your ham is extra large. You can also brush it with a little water if there are any "hot" spots on the ham.


Mustard and Tarragon Crusted Pork Loin



  • 5-3 pound pork loin roast
  • Salt and Pepper
  • 1/2 cup course ground mustard
  • 1/4 cup olive oil
  • 1 tsp. tarragon
  • 1/2 tsp. onion powder
  • 1 tea garlic, pureed

Mustard Cream Sauce

  • 1/4 cup white wine
  • 1 shallot, finely minced
  • 1-cup heave cream
  • ¼ teaspoon tarragon
  • Salt and pepper to taste
  • 2 tablespoons course ground mustard



  1. In a small bowl, combine mustard, olive oil, tarragon, onion powder, and pureed garlic to make paste.IMG_7366
  2. Using your Ronco Rotisserie ties, tie tenderloin every few inches to promote even cooking.
  3. Salt and pepper pork tenderloin roast and place onto rotisserie spits, equally balancing the roast between the two spits.
  4. Crust pork tenderloin with mustard tarragon paste and place into rotisserie oven on the closest position to the heating element.
  5. Cook pork tenderloin roast for 18-25 minutes per pound or until the center point reaches 150°-155°, then set rotisserie to no heat rotate and allow roast to rest for 10 minutes to come to 160° before serving.

Mustard Cream Sauce


  1. Add white wine and chopped shallot to sauce pan over high heat
  2. Allow white wine to come to a rapid bowl and allow it to reduce by ½.
  3. Add in heavy cream and tarragon to reduce white wine. Allow heavy cream to come to a rapid boil and reduce by ½.
  4. When the sauce has reduced to a nice thickened texture, remove pan from stove and stir in mustard. Taste sauce and add salt and pepper to taste. (Feel free to stir in more mustard as well if you want a zestier flavor)
  5. To serve, slice pork into ¼ inch slices and spoon sauce over pork.

Whatever you choose for your holiday table this year, we wish you a peaceful and delicious holiday.