Ingredients
1 fresh ham, about 10 pounds
1 cup Bourbon
1 cup firmly packed brown sugar
1/2 teaspoon ground cloves
1 grated orange, rind of
1/3 cup steak sauce
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-source NZ honey — glazes, finishing, antimicrobial properties
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-source NZ honey — glazes, finishing, antimicrobial properties
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
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Trim rind from ham and score fat into diamonds. Mix remaining ingredients in a bowl. Tie ham every 2 inches with string. Spear ham on rotisserie rod and fasten ends. If desired, insert a meat thermometer in the center of the thickest part of the ham, not touching a bone. Make a drip pan and place it in grill and arrange coals around it. Place ham 8 inches above gray coals and grill for 4 to 5 hours, adding more coals when needed. During the last hour of grilling, brush glaze over all sides of ham. Brush with glaze every 10 minutes. Remove from rod and cut into thin slices. Note: If using a meat thermometer, allow the ham to cook until it registers 170 degrees.