Rotisserie Spiced Ham


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You may remember, I was borrowing my cousin’s rotisserie with no intention on giving it back. Ha!

I kid. Kind of.

At any rate, I was excited to christen this rotisserie with a freshly brined ham from our local butcher shop. Ham has become a favorite in our home since our first experience with Rotisserie Brined Ham.

Rotisserie Spiced Ham

But this time, I used a blend of spices that are evocative of a warm cup of tea, perfect for a cold January night!

Spice Mixture Base:

In a small bowl mix together 2 teaspoons fresh grated organic ginger, zest of one organic orange, 2 teaspoons organic cinnamon, 1/2 teaspoon freshly ground cloves.

Place ingredients on a parchment paper line sheet pan and heat in a low heated oven {200° F.} until mixture is dry and fragrant.

Rotisserie Spiced Ham

** Add this Rotisserie Spiced Ham recipe to your cookbook on Key Ingredient!

Rotisserie Spiced Ham
Recipe type: Entree
Cuisine: Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 6
Delicious rotisserie ham with warm flavors evocative of a cup of tea. Perfect for a cold night!
Spice Mixture Base:
  • 2 teaspoons fresh grated organic ginger
  • zest of one organic orange
  • 2 teaspoons organic cinnamon
  • ½ teaspoon freshly ground cloves
Rotisserie Spiced Ham:
  • 1 TB Spice Mixture Base
  • 1 TB organic cinnamon {yes, even more cinnamon!}
  • 1 tsp organic garlic powder
  • 1 tsp Himalayan sea salt
  • One fresh, brined, pastured ham, this one was 3 or so pounds
  1. Spice Mixture:
  2. Mix together in a bowl.
  3. Rotisserie Spiced Ham:
  4. Mix all spices together in a small bowl and rub over ham, covering it thoroughly.
  5. Load your rotisserie’s spit rod with the ham.
  6. Cook about 30 minutes per pound {or according to your rotisserie’s suggested time for a pork loin}.
  7. Switch the rotisserie to NO HEAT and let it spin for 10 minutes. This still allows the juices to redistribute, though more evenly than if you were to let it rest on a cutting board.
  8. Carefully remove ham from rod, slice, and serve.

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