Rotisserie Ham

Rotisserie Ham

15 cups mesquite wood chips
6 cups apple cider for drip pan (1.5 liter)

In a bowl combine: brown sugar, paprika, chili powder, pepper, sage, thyme, garlic powder, hot pepper flakes, dry mustard, and cinnamon. Rub all over ham. Place in a reseal able plastic bag and then into the refrigerator overnight.

Remove ham from refrigerator and place on a plate. Next score the ham in a diamond pattern. Then place the ham on a spit follow your bbq instructions. Make sure you balance it and secure it tightly.

Prepare smoke pouch. Place 10 cups of mesquite wood chips into a bowl of cold water to soak for 1 hour and reserve 5 cups of dry wood chips.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make four more smoke pouches.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Turn off the middle burner and remove grill. Insert a drip pan in the middle and add apple cider. Replace the grill in the middle and close the lid and wait for smoke. Once BBQ is smoking, place the ham on the middle grill, which has no heat. Smoke the ham over indirect heat for approximately 6 - 7 hours. Basting every time you change the smoke pouch.
Remove ham from bbq. Allow to rest for 15 minutes under foil. Once rested remove the spit carefully. Slice and serve with crusty rolls.

Glaze:
½ cup apple cider (125ml)
1 cup peach jam, good quality (250ml)
1 teaspoon cinnamon (5ml)
½ teaspoon allspice (2.5ml)
1 tablespoon Dijon mustard (15ml)

Whisk well together in a small bowl.

Baste the ham using the glaze every time you change the smoke pouch.

Serves 12-14