How to Cook a Juicy, Flavorful Ham in a Showtime Rotisserie

Cooking a holiday ham is a beloved tradition for many families. When done right it results in tender juicy meat infused with warm spices and sweet glazes. However, roasting a ham to perfection can be tricky. It’s easy to end up with dry, unevenly cooked meat if you simply pop it in the oven.

That’s where the Showtime Rotisserie comes in! The Showtime Rotisserie utilizes a horizontal rotisserie spit to slowly rotate food while surrounding it with circulating hot air. This unique cooking method delivers incredibly moist, flavorful results every time. In this article, we’ll walk through the foolproof process of making a mouthwatering ham in a Showtime Rotisserie.

Selecting and Preparing the Ham

For best results choose a boneless spiral-cut ham about 10 inches in diameter. The spiral cut helps the seasonings penetrate deep into the meat. Bone-in hams can work as well, but will need to be carefully balanced on the rotisserie rod. Allow 1⁄2 pound of boneless ham per person, or 3⁄4 pound per person for bone-in.

Before seasoning, rinse the ham under cold water to remove excess salt. For a less salty flavor, soak it for 30 minutes. Pat the ham very dry before moving onto the next steps.

Seasoning Suggestions

There are endless ways to flavor rotisserie ham. A sweet glaze is classic, but spices, herbs, and savory crusts are also fantastic. Here are just a few ideas:

• Brown sugar glaze – Mix 1 cup brown sugar, 1⁄4 cup honey, 1⁄4 cup maple syrup, and 2 tbsp Dijon mustard. Brush over ham in the last 30 minutes of cooking.

• Dr. Pepper glaze – Boil 1 cup Dr. Pepper, 1⁄4 cup molasses orange juice, and cider vinegar until reduced by half. Whisk in 1⁄4 cup mustard 1⁄2 tsp onion powder, pinch of cayenne and salt. Glaze ham in the last hour.

• Herb crust – Combine chopped rosemary, thyme, sage, garlic, olive oil, lemon zest, and pepper. Pat all over ham.

• Spicy maple glaze – Mix 3⁄4 cup maple syrup with Sriracha, smoked paprika and cayenne. Reserve half to serve with ham.

Trussing and Balancing

Properly trussing and balancing the ham on the rotisserie rod is crucial for even cooking.

For bone-in hams, use rotisserie ties to secure any loose sections and help the ham retain its shape. Position the ham so the cut side faces out and the heavy side is on the right.

For boneless hams, roll and tie them into a tight log using rotisserie ties. Skewer lengthwise through the center so the ham balances while rotating.

Cooking Time and Temperature

Thanks to the Showtime Rotisserie’s hands-free slow roasting, cooking ham to tender perfection takes minimal effort. Follow these guidelines:

• Bone-in ham: Cook for 12-15 minutes per pound at 350°F until 140°F internally

• Boneless ham: Cook for 10-12 minutes per pound until 135°F internal temperature

If glazing, start brushing it on about 1 hour before the ham is finished. Allow the ham to rest for 10-15 minutes before slicing.

Carving and Serving

Once rested, carefully remove the ties and rotisserie rod. Transfer to a cutting board and slice the ham across the grain into 1⁄4 to 1⁄2 inch pieces. Serve warm with your favorite holiday sides and plenty of glaze for drizzling over the top.

Leftovers make fantastic sandwiches, omelets, casseroles and more. Store tightly wrapped in the fridge for 3-5 days, or freeze sliced ham in an airtight container for up to 2 months.

Tips for Rotisserie Ham Success

Follow these tips for the best possible results:

• Choose hams labeled “fully cooked” so they just need reheating. Look for a spiral cut.

• Let the ham sit at room temp for 30 minutes before cooking.

• Use a meat thermometer for accuracy rather than just cook times.

• Add a foil tent if the ham browns too fast. For hams over 8 lbs, place a foil-lined drip pan underneath.

• Glaze 2-3 times in the last hour for a glistening presentation. Apply glaze while ham is rotating.

• Carve across the grain for tender, sliceable texture. Use a long, sharp knife.

Frequently Asked Questions

How long does it take to cook a ham in the rotisserie?

• From 2 hours for a 5 lb boneless ham up to 4 hours for a 10 lb bone-in ham. Calculate 12-15 minutes per pound.

What’s the ideal internal temperature for rotisserie ham?

• Cook bone-in hams to 140°F and boneless hams to 135°F for best doneness. Always use a meat thermometer.

Can I cook a pre-cooked canned ham?

• Yes, canned hams work well! Rinse off the gelatin coating and add your own glaze. Heat at 325°F until warmed through, about 8-10 minutes per pound.

What if my ham is too large for the rotisserie?

• For oversized hams, either cook in halves or brown on the rotisserie then transfer to the oven to finish cooking.

Should I truss and tie the ham?

• Proper trussing is highly recommended to keep the ham contained and balanced during rotisserie cooking. Make sure to tie it very tightly.

Satisfy Your Ham Craving the Easy Rotisserie Way

With minimal effort, the Showtime Rotisserie consistently produces outrageously moist, flavorful holiday ham. Simply prep, season, and truss the ham correctly before letting the rotisserie work its magic. In just a few simple steps, you’ll have the perfect centerpiece ham with very little hands-on time required. Free up your oven space for all the tasty sides!