6 lb fully cooked boneless ham
1 can (8 3/4 oz) crushed pineapple
1 cup brown sugar (packed)
1 tbsp. prepared mustard
2 tbsp. lemon juice

Score fat on ham in diamond pattern. Insert spit rod lengthwise through center of ham; secure meat on spit with holding forks. Check balance by rotating spit in palms of hands. Insert meat thermometer in center of ham, making sure it does not touch spit.

Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Combine pineapple (with syrup), sugar, mustard and lemon juice. Cook ham on rotisserie 2 hour 45 minutes, basting frequently iwth pineapple mixture. (Meat thermometer should register 130F.) Add coals when necessary to maintain even heat.

12 to 15 servings