Sambucca Smoked Ham
Nothing makes a ham more moist and tender than turning it on a spit.
Cured bone in ham (or boneless ham)
Spicy brown mustard
Apple cider vinegar
Cover the ham with the mustard to act as a binder
Coat with black pepper.
Drill hole through the bone so you can put on the rotisserie.
Cook the ham at 325f or so. Should take about an hour to an hour and a half.
Plum Basting sauce
In a sauce pan over low heat mix the cider vinegar, plum filling, brown sugar, cayenne pepper, soy sauce and sambuca. Stir and mix well till it gets to a bbq sauce type consistency.
Baste the ham often with the sauce.
Rest of the cook
Continue to cook the ham and basting often till the ham reaches 145f internally.
Let it rest. Then slice and serve.