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

Cooking a holiday ham is a time-honored tradition but achieving moist, evenly-cooked results can be tricky in a standard oven. That’s where the Showtime Rotisserie comes in! The Showtime Rotisserie’s rotating action continuously bastes the ham in its own juices while heating it from all sides delivering unbeatable flavor and texture.

As Ronco enthusiasts, we’ve perfected the art of rotisserie ham over the years Follow our step-by-step guide below to learn how to prep, season, and cook a show-stopping ham using your Showtime Rotisserie

Selecting and Preparing the Ham

For optimal results, choose a boneless, spiral-cut ham that’s about 10 inches in diameter. Bone-in hams can be used as well, but you’ll need to carefully balance them on the rotisserie rod to account for the uneven shape. Plan on 1/2 pound of boneless ham per person, or 3/4 pound per person for bone-in.

Before cooking, rinse the ham under cold water to remove any excess saltiness. For a more intense flavor, you can also soak the ham for 30 minutes. Pat the ham dry thoroughly before moving to the seasoning stage.

Seasoning Suggestions

You can flavor rotisserie ham in any way you like. A sweet glaze is the classic way to do it, but herb rubs, spices, and mustard crusts are also great. Here are some of our favorite ham seasoning ideas:

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

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

• Herb crust – Combine 1/4 cup each of chopped fresh rosemary, thyme, and sage with 3 cloves minced garlic, 2 tablespoons olive oil, the zest of 1 lemon, and plenty of fresh ground pepper. Pat the mixture all over the ham.

• Spicy maple glaze – Mix 3/4 cup maple syrup with 2 tablespoons Sriracha sauce, 1 teaspoon smoked paprika and a pinch of cayenne pepper. Reserve half for serving sauce.

Trussing and Balancing

Making sure the ham is balanced and trussed correctly on the rotisserie rod is important for even cooking.

• Use rotisserie ties to hold any loose parts of bone-in hams in place and help them keep their shape while they’re cooking. Put the ham on the rod so that the cut side is facing out and the heavy side is on the right.

• For boneless hams, roll and tie them into a uniform log shape with rotisserie ties. Skewer the ham lengthwise through the center so it rotates evenly.

Cooking Time and Temp

The Showtime Rotisserie does all the hard work of slow-roasting your ham to absolute perfection. Just set the cooking time and temperature as follows:

• Cook bone-in hams for 12-15 minutes per pound at 350°F until the internal temp reaches 140°F.

• Cook boneless hams for 10-12 minutes per pound, until 135°F internally.

If glazing, start brushing it on about an hour before the ham is finished. Let the ham rest for 10-15 minutes before slicing into it.

Carving and Serving

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

Leftover ham makes excellent sandwiches, omelets, casseroles, salads, and more. Store tightly wrapped in the fridge for 3-5 days. Slice and freeze leftovers in an airtight container for up to 2 months.

Tips for Rotisserie Ham Success

Follow these handy tips and tricks to take your holiday ham to the next level:

• Choose hams labeled “fully cooked” so they just need to be heated through. Look for a spiral cut to help glaze penetrate.

• Let the ham sit at room temperature for 30 minutes before cooking for more even heating.

• Use a meat thermometer to check the temperature rather than relying on cook times alone.

• Add a foil tent if the ham browns too quickly. For hams over 8 pounds, place a foil lined pan underneath to catch drips.

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

• Carve across the grain for tender, sliceable texture. A long slicing knife works best.

Frequently Asked Questions

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

Cook times range from about 2 hours for a 5 pound boneless ham up to 4 hours for a 10 pound bone-in ham. Calculate 12-15 minutes per pound.

What’s the best temperature for rotisserie ham?

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

Can I cook a canned, pre-cooked ham?

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

What if my ham is too big for the rotisserie?

For oversized hams, you can either cook them in halves, or use the rotisserie to evenly brown the outside then transfer to a roasting pan to finish cooking in the oven.

Should I truss and tie the ham?

Proper trussing is highly recommended to keep the ham contained and balanced on the rotisserie rod. Make sure to tie it tightly.

Satisfy Your Ham Craving the Easy Rotisserie Way

From prep to carving, the Showtime Rotisserie takes the labor and guesswork out of holiday ham. With little hands-on effort, you can consistently produce a gorgeous, inherently juicy and flavorful ham to impress your guests.

Remember to rinse and dry the ham thoroughly, apply your favorite glazes or rubs, truss and balance the ham carefully on the rod, and use a meat thermometer for best results. In just a few foolproof steps, you’ll have the perfect centerpiece for your Easter, Thanksgiving, or Christmas feast. Plus you’ll free up your oven for all the yummy side dishes.