Mustard Crusted Ham
1
⁄
2
cup packed brown sugar 1 boneless ham butt, about 4-5 pounds (1.81-2.27 kg)
1
⁄
4
cup spicy brown mustard Non-stick cooking spray
2 tablespoons molasses 1 naval orange
1. Combine brown sugar, mustard and molasses. Stir to mix.
2. Carefully cut an “X” shaped incision lengthwise through the entire ham.
3. Spray the Drip Tray and Shaft with non-stick cooking spray.
4. Position an orange first at the bottom of the Shaft, then position the ham on the Shaft, with the larger
end of the ham at the top of the Shaft.
5. Brush brown sugar mixture over the entire surface of ham.
6. Position Drip Tray and loaded Shaft in Rotisserie. Cover.
7. Cook on High using the Meat setting with the center element on for about 50-60 minutes.
8. Remove ham and gently loosen Shaft. Slide Shaft out and position ham on a cutting board.
9. Slice and serve.
Makes: 12-14 servings.
Extra Spicy Beef Roast2 tablespoons paprika 1 tablespoon cumin
1 tablespoon black pepper 1 beef round tip roast, about 4 pounds (1.81 kg)
1 tablespoon chili powder Non-stick cooking spray
1. Combine spices in a small bowl and mix well. Transfer to a shallow dish or pan.
2. Carefully cut an “X” shaped incision lengthwise through the entire roast.
3. If height of roast is 51⁄2-inches (14 cm) or less, plan to position it on top of Tower. Spray the Drip Tray,
Shaft and Tower (if used) with non-stick cooking spray.
4. Roll all sides of the beef roast in spice mixture, thoroughly coating sides, top and bottom with heavy
layer of spices.
5. Position the roast on the Shaft, with the larger end at the top.
6. Position Drip Tray and loaded Shaft in Rotisserie. Cover.
7. Cook on High using the Meat setting with the center element on for about 25-35 minutes.
8. Remove roast when desired doneness is reached. Gently loosen Shaft, slide Shaft out, and position roast
on a cutting board.
9. Slice and serve.
Makes: 7-8 servings.
16