Smoked Ham on Big Green Egg
by: Luis Martinez

30 minutes + 3 hours waiting for the glaze to sit

3.5 to 6 hours

Medium

Ingredients

Ingredient	Quantity	Notes
Ham	1 7-12 pound	Fully cooked, not spiral sliced
Apple juice (or water/other juice)	3 cups
Cut up fruit	2 cups	Apples, oranges, or other fruits
Glaze for Ham
Brown sugar	1 cup
Black pepper	1 teaspoon
Bourbon	¼ cup
Maple Syrup	¼ cup
Brown mustard	2 tablespoons

Originally published in Biscuits And Burlap for Big Green Egg

Prepare the Glaze:
- Combine all the glaze ingredients in a bowl.
- Stir well to mix.
- Let the mixture sit for 2-3 hours, then stir it again before you apply it to the ham.
Prepare the Ham:
- Score the fat portion of the ham in a checkerboard pattern. Make the cuts about 1 inch apart and 1 inch deep.
Set Up Your Big Green Egg:
- Build a charcoal fire in the Big Green Egg.
- Once the coals are red and glowing, add soaked wood chips on top.
- Wait until the temperature reaches 275 degrees Fahrenheit.
Cooking Setup:
- Place the plate setter inside the grill.
- Put a pan filled with juice and fruit on top of the plate setter.
- Place the grill over the plate setter.
- Set the ham on the grill.
Cooking the Ham:
- Cook the ham for about 1 hour per two pounds of its weight. Aim to maintain the temperature around 275 degrees Fahrenheit by adjusting the vents.
- During the last hour of cooking, brush the ham with the prepared glaze.
Finishing Up:
- Remove the ham from the grill once it reaches an internal temperature of about 155-160 degrees Fahrenheit.