COOK IT.
Open your grill and put your rotisserie spit into place. Plug it in, and switch it on.
Close the lid, and let the ham cook over indirect heat for about 13 minutes per pound.
About 15 minutes before it’s done cooking, grab your meat thermometer and take the internal temperature of the ham. When the temperature reads 150ºF (65ºC), it’s time to start glazing and basting.
Grab your basting brush, and brush the glaze over the entire surface of the ham, coating it evenly (you can also brush on some of the drippings from your drip pan). Repeat this every few minutes.
Close the lid to contain the heat, and allow the sugar to turn brown until the sugar crystals are no longer visible. \r\n
Once you’re done cooking (13 minutes per pound of ham), turn off the heat, but leave the rotisserie running for 10 minutes. This gives the sugar time to set in and form a beautiful crust.
Finally, carefully remove the ham from the grill and rotisserie, cover it loosely in foil, and let it rest for 10 minutes. Giving your meat time to rest after cooking allows the juices within to redistribute and settle, so that every cut of your glazed ham is moist, tender, and flavorful.
Carve it up and serve!