Smoked Ham on Big Green Egg

Slow-smoked on the Big Green Egg, this juicy ham is infused with fruit, bourbon, and maple sweetness for an irresistible glaze. Perfectly caramelized on the outside and tender within, it’s a show-stopping centerpiece for any gathering.

March 28, 2024

Prep Time: 3 hours 30 minutes

Cook Time: 3.5 to 6 hours

Servings: 12

Difficulty: Medium

Ingredients

1 (7–12 lb) fully cooked ham (not spiral sliced)
3 cups apple juice (or water/other juice)
2 cups cut-up fruit (apples, oranges, or other fruits)

Glaze for Ham

1 cup brown sugar
1 teaspoon black pepper
¼ cup bourbon
¼ cup maple syrup
2 tablespoons brown mustard

Instructions

Prepare the Glaze

Combine all the glaze ingredients in a bowl, stir well to mix, and let the mixture sit for 2–3 hours, then stir it again before applying 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, and once the coals are red and glowing, add soaked wood chips on top. Wait until the temperature reaches 275°F (135°C) before cooking.

Cooking Setup

Place the plate setter inside the grill, then set a pan filled with juice and fruit on top of it. Position the grill grate over the plate setter and place the ham on the grill.

Cooking the Ham

Cook the ham for about 1 hour per 2 pounds of its weight, maintaining a steady temperature of 275°F (135°C) by adjusting the vents as needed. During the final hour of cooking, brush the ham with the prepared glaze for a rich, flavorful finish.

Finishing Up

Remove the ham from the grill once it reaches an internal temperature of about 155-160 degrees Fahrenheit.