The trick is to smoke the meat and not make the meat smoke
Peaches, onion, ginger, brown sugar, cinnamon sticks, mustard...
The peaches & onion are coarsely chopped & it is time to make the chutney
The onions are sauteed in the vinegar with the cinnamon sticks
The peaches are added & the chutney is simmered for 10 minutes
The chutney has thickened & the flavors are melded
The chutney thickens even more as it cools
Peach preserve, mustard, apple juice & fresh cinnamon make the glaze
The glaze & ham are ready to go out to the rotisserie
It is a great day at my house when the grill & smoker are both fired up
Diagonal slits cut into the ham help it absorb the flavors of the glaze
The ham is cooled for 15 minutes & the yams have come in off the smoker
The ham, yams, chutney & green beans made for a real tasty dinner
The ham was moist & the sweet & spicy chutney was a great compliment
ROTISSERIE HAM WITH SWEET GEORGIA CHUTNEY
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Weber’s Big Book of Grilling was the source for this recipe. You start by making a fruit chutney which was both sweet, thanks to the fruit and brown sugar & spicy courtesy of the red pepper flakes. The ham was spit roasted for about 2 hours and was coated with a peach based glaze for the last 30 minutes. I fired up my smoker to make smoked sweet potatoes to go along with this tasty roast. The peach chutney and peach glaze were a great compliment to each other.
WEBER'S BIG BOOK OF GRILLING: Rotisserie Ham with Sweet Georgia Chutney - Page 174