Instructions: To make The Rub: Using a spice grinder, mill the peppercorns, mustard seeds, and fennel seeds. In a small bowl, combine the ground spices with the cinnamon, salt, sugar, marjoram, and sage.

Rub the mixture thoroughly into the ham, especially the fat, and refrigerate, covered, overnight.

To prepare The Mop: Whisk together the mop ingredients. Set aside

Center the ham lengthwise on the spit and adjust on the rotisserie. Score the fat if desired. Let the ham rotate over Direct Low heat, for 2 to 2 1/2 hours or until internal temperature registers 140 degrees.

If you do not have a rotisserie, grill the ham over Indirect Low heat for 2 to 2 1/2 hours.

Baste the ham three times with the mop during the last 30 minutes of grilling time. Remove from rotisserie or grill and let stand 15 minutes before carving. Serve any remaining mop with the ham, if desired.

This recipe yields 8 to 12 servings.

Wine Recommendation: With such intense flavors derived from bold spices and a spirited mop, there are few wines that will enhance this dish. But you cant miss with an off-dry Chenin Blanc-based French white, especially one with a Loire Valley appellation - try Saumur or Vouvray.

Beer Recommendation: Lets make a detour, if only for this moment. Try a hard draft cider, as local and as fresh as possible, to work through all these wonderfully complex flavors. Whats better than slightly sweet green apples paired with fruity spirit-drenched ham to enliven the palate and slake the thirst?

Comments: This Southern-inspired ham is loaded with fragrant fresh herbs and basted with a deliciously sweet concoction. For best results, pick a round ham so it cooks evenly on the rotisserie. Dont have a rotisserie? You can still grill this with great results.

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