Rotisserie Ham With Sweet Georgia Chutney Recipes

ROTISSERIE HONEY-GLAZED HAM

Steps:

• 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.
• While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
• About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze.
• Then sprinkle the sugar crystals evenly over the glaze.
• Restart the machine and continue roasting.
• Remove the ham from the spit rod, being careful not to knock off any of the crust.
• Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.

ROTISSERIE HAM WITH SWEET GEORGIA CHUTNEY

Steps:

• TO MAKE THE CHUTNEY: In a medium saucepan combine the brown sugar, vinegar, ginger, dry mustard, cinnamon, and red pepper flakes. Bring to a boil. Add the onions and simmer over low heat until tender, about 10 minutes. Add the peaches and simmer over medium heat, stirring frequently, until the mixture is slightly thickened, about 20 minutes. Cool to room temperature. Remove the cinnamon sticks. Cover and refrigerate for several hours or up to 3 days. TO MAKE THE GLAZE: In a medium bowl whisk together the glaze ingredients.Allow the ham to stand at room temperature for about 1 hour before grilling. Score the ham all over by making shallow cuts diagonally across the surface in a diamond pattern.Follow the grill's instructions for using a rotisserie. Center the ham lengthwise on the spit and secure in place. Set the ham to rotate over Direct Low heat until the internal temperature reaches 140°F, 1 1/2 to 2 hours. (If you do not have a rotisserie, grill over Indirect Low heat for 1 1/2 to 2 hours.) During the last 20 minutes of grilling time, baste the ham generously with the glaze. Remove from the rotisserie and allow to rest for about 15 minutes before slicing. Serve warm or at room temperature with the chutney of the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

HAM AND CHUTNEY SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread each of four bread slices with one-and-a-half tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise.
• Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with one tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal.