• One hour before cooking, remove the ham from its wrapper and pat dry with paper towels.
• Cut the rind of the ham in a 1 inch diamond pattern, cutting about ¼ inch deep.
• Skewer the ham on the rotisserie spit, securing it with the spit forks.
• Let the ham rest at room temperature until it is time to grill.

Orange & Honey Glaze

• Simmer the glaze ingredients over medium heat, stirring often, until the butter melts.
• Remove the glaze from the heat and set it aside until it is time to glaze the ham.
• Reheat the glaze right before using.

Cooking the ham

• Set the grill up for indirect medium-low heat (300°F) with the drip pan in the middle of the grill.
• Don’t start the burner(s) directly under the ham.
• If you’re on the Fusion 600 then use the ceramic burner.
• Put the spit on the grill, start the motor spinning, and make sure the drip pan with water is centered beneath the ham.
• Close the lid and cook.
• At the 45 minutes mark replace the drip pan with the potatoes in the disposable foil baking tray.
• The ham is cooked when it reaches 145°F in its thickest part, about an 1 ½ hour for a 4 lbs ham.
• It should take about 18 minutes per pound of ham, but thickness matters more than weight, so check the temperature every hour.
• During the last half hour of cooking, brush the ham with the reheated glaze every ten minutes.
• The ham should be caramelized and slightly charred and potatoes golden and tender.

Potatoes

• Cook the potatoes in a saucepan of boiling, salted water for 15 minutes or until just tender.
• Drain.
• Place in a large disposable foil baking tray.
• Add oil and garlic.
• Season with salt and pepper.
• Toss to coat.

Serving

• Remove the ham from the rotisserie spit.
• Be careful, the spit and forks are blazing hot.
• Let the ham rest for 15 minutes, then carve and serve.