Rub
3 tablespoons mixed peppercorns
1 tablespoon mustard seed
1 tablespoon fennel seed
1 tablespoon ground cinnamon
1 tablespoon kosher salt
3 tablespoons granulated sugar
4 tablespoons fresh chopped marjoram
2 tablespoons fresh chopped sage

1 sugar-cured smoked ham, butt end, 6 to 8 pounds

Mop
2 cups Southern Comfort
1/2 cup brown sugar
1/2 cup molasses
1/4 cup prepared mustard

1. Using a mortar and pestle, pound the peppercorns, mustard seed, and fennel seed into tiny pieces. In a small bowl, combine the ground spices with the remaining rub ingredients.

2. Score the fat on the ham by making crosshatches about 1 inch apart and ½ inch deep. Season the ham all over with the rub. Cover and refrigerate overnight.

3. Allow the ham to stand at room temperature for 30 minutes before grilling. 4. In a medium bowl whisk the mop ingredients.

5. Following the grill’s instructions, secure the ham in the middle of a rotisserie, put the rotisserie in place, and turn it on. Let the ham rotate over direct low heat (250°F to 350°F), with the lid closed as much as possible, for 2 to 2-1/2 hours or until the internal temperature registers 140ºF.

Note: If you do not have a rotisserie, grill the ham over indirect low heat (250°F to 350°F) for 2 to 2-1/2 hours. Baste.

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