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Rotisserie Honey-Glazed Ham

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“Posted in response to a request from "The Ultimate Rotisserie Cookbook" by Diane Phillips. Every year spiral sliced ham advertisements run that make your mouth water. Including shots of a glistening ham with a crackly coating. Your rotisserie can help you to achieve the same crispy coating, and for a lot less than that ham from the store. Basting with a combination of honey and raw sugar during the last 30 minutes of cooking time will give you that delicious, crunchy glaze”
1hr 20mins

Ingredients Nutrition


  1. Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.
  2. While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
  3. About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze.
  4. Then sprinkle the sugar crystals evenly over the glaze.
  5. Restart the machine and continue roasting.
  6. Remove the ham from the spit rod, being careful not to knock off any of the crust.
  7. Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.

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