Serves: 12
Total Calories: 850
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.
This Rotisserie Ham With Sweet Georgia Chutney recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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