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Smoked Ham on Big Green Egg

Smoked Ham on Big Green Egg
by: Luis Martinez

prep time
PREP TIME

30 minutes + 3 hours waiting for the glaze to sit

Cook time
COOK TIME

3.5 to 6 hours

>Feeds
FEEDS

12

Difficulty
DIFFICULTY

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

Steps

Originally published in Biscuits And Burlap for Big Green Egg

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finishing Up:
    • Remove the ham from the grill once it reaches an internal temperature of about 155-160 degrees Fahrenheit.
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