Smoked Ham on the Big Green Egg
Courtesy of Pam Brand from Biscuits and Burlap A traditional favorite elevated when cooked on the Big Green Egg.
Ingredients
Main
- 7-12 lbs (0 kg) ham, not spiral sliced
- 3 cups (720 ml) apple juice - water or other juice can be used
- 2 cups (480 ml) of apples, oranges or other fruits, cut into small pieces
Glaze for Ham
- 1 cup (240 ml) brown sugar
- 1 teaspoon (5 ml) black pepper
- 1/4 cups (60 ml) of bourbon
- 1/4 cups (60 ml) of syrup
- 2 tablespoons (30 ml) of brown mustard
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySmoking Chips
Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of w...
See AccessoryInstructions
Main
Step 1
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with Big Green Egg Smoking Chips. We recommend the apple smoking chips.
Step 2
Fill a drip pan with the juice and fruit and place on the convEGGtor.
Step 3
Score the fat portion of the ham in a checkerboard pattern, making cuts approximately 1 inch (3 cm) apart, and 1 inch (3 cm) deep.
Step 4
Cook for approximately 1 hour for 2 lbs (0.9 kg) of weight. During the last hour of cooking, brush ham with the glaze. Remove when the ham has reached the internal temperature of 155°F/68°C.
Step 5
Let the ham rest before serving
Glaze for Ham
Step 1
For the glaze mix all the ingredients together and let sit for 2-3 hours.
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