How do you cook pork chops in a rotisserie?

Use a shank ham 6 to 10 pounds. It will have more meat and lass fat than a butt-end ham. This recipe is for a 9 pound shank ham. In a spice grinder add 3 tbs peppercorns, 3 tbs sugar, 2 tbs fennel seed, 1 tbs Coleman's Dry Mustard, 1 tbs kosher salt. Then chop 1/4 bunch of fresh marjoram, sage, rosemary. Mix herbs with the spice mixture and set aside. Score the outside of your ham cutting 1/4 inch through the skin in a diamond pattern. Then put your ham on the skewer for the rotisserie as it is easier to do it now than once you have the dry rub on it. Take your spice mixture and rub it into every surface of the ham, and with your fingers push this mixture into every fat crack or opening you can find. I also dig out the marrow from the ham bone, mix it with this spice mixture and pack it back into the ham bone. Put it on the gas grill on a medium heat with a drip pan underneath. Make sure the wide end of the ham does not make contact with the back or bottom burner. If there is any part of the ham that makes too close contact with the flame make a guard with a piece of heavy aluminum foil triple folded. Grill for 2 hours checking every 15 minutes and adjusting the heat to keep your grill at 250 to 275 degrees, During this time make a mixture of 1/3 cup yellow mustard and 1/2 cup dark brown sugar (light brown is fine as well). At the two hour mark, brush the glaze over every part of the meat. Continue to rotisserie with heat 20 minutes then turn off the heat and continue to rotate the ham to "fix" the glaze. Remove from grill and remove skewer. Tent with foil and let rest for 20 minutes. Serve.