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Entrees/Forty Creek Double Smoked Rotisserie Ham

Forty Creek Double Smoked Rotisserie Ham

Ingredients

  • 1 - 10 pound bone-in Hickory Smoked Cooks Ham
  • 1 Tbs canola oil
  • 1/8 cup brown sugar
  • 1 Tbs fresh ground pepper
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/2 cup Forty Creek Whisky
  • 1/2 cup apple cider
  • 1 tbs liquid honey
  • 1 cinnamon stick
  • 1/2 cup Forty Creek Whisky
  • 1/2 cup brown sugar
  • 1 Tbs Dijon mustard
  • 1 Tbs regular yellow mustard
  • 1 Tbs honey

Preparation

  1. Combine all ingredients, mix well and set aside

  1. Combine all of the mop ingredients in a saucepan.

  2. Bring to a boil, simmer for 10 minutes.

  3. Remove cinnamon stick

  1. Combine all of the ingredients in a saucepan.

  2. Bring to a boil, simmer for 10 minutes.

  1. Cross hatch outside of Cooks ham with sharp knife.

  2. Massage canola oil into ham.

  3. Skewer ham on rotisserie rod.

  4. Sprinkle ham with rub working it into cross hatch grooves.

  5. Place hickory chunks or chips in smoker box.

  6. Rotisserie ham over indirect heat at 325 degrees, 15 minutes per pound to internal temperature 160 degrees.

  7. Mop ham after first hour with 40 Creek Whisky Moppin’ Sauce and again when needed.

  8. Glaze the ham several times with 40 Glaze in the last 1/2 hour.

  9. Rest finished ham covered with tinfoil for 10 minutes before slicing.

Assembly

  1. Note:

    Indirect setup - Indirect grilling is a barbeque cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbeque lid closed.

    Smoking option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the barbecue.