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    Home » Southern Classics » Smoked Ham on Big Green Egg

    Published: Jan 1, 2019 · Modified: Nov 2, 2021 by Pam

    Smoked Ham on Big Green Egg

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    Smoked Ham on the Big Green Egg produces a tender, smoky ham with a sweet bourbon glaze. Here you’ll find complete instructions and a recipe for the flavorful glaze. This method is specifically for hams that are not spiral-sliced.

    Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg

    These directions and glaze recipe are ideal for smoked ham on the Big Green Egg when you have an old school ham, not the spiral sliced version so popular these days.

    We realized there was a need for this when we wanted to smoke a ham on the Egg and could find very little in the way of recipes, tutorials or instructions except for those designed for spiral sliced hams.

    We are honored that Big Green Egg has chosen our recipe to be featured on their official website. Thanks BGE!

    Why not spiral sliced?

    We enjoy a spiral sliced ham – love them, in fact. But a spiral sliced ham is really meant to be eaten cold, or only warmed up. Being pre-sliced makes it subject to dry out if you do anything else.

    Also, as the glaze seeps down between the slices it gives a completely different flavor to the ham. Don’t get me wrong, it’s good, but different from a ham like I grew up eating – and probably you too.

    Sometimes I like to have a ham that I can cut big thick slices from. Using leftovers for dishes like a frittata, are easier with a ham that you can cut up however you like.

    So, for those reasons and more, we like to occasionally have the good old fashioned version, and smoked ham on the egg is a great way to get it.

    Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg

    It gives a smoky flavor like no other, and you can still glaze for a little sweetness on the outside. A big benefit is you can have that grill master cook the meat and leave your oven free for other dishes like Aged Gouda Potato Gratin, Roasted Carrots and Green Beans, or Macaroni & Cheese Like Mama Made. One of our favorite sides for this main is Fried Apples.

    If you love all things smoked you’ll want to make Smoked Mac & Cheese and Smoked Baked Beans too. It’s really cool that you make it all in one pan or skillet and start with uncooked noodles. They cook as you smoke it.

    With just a little space left on the smoker you can toss on a piece of fish. Use it to make the most amazing Smoked Fish Dip you’ve ever tasted.

    You’d be hard pressed to find a more southern food than smoked ham with a bourbon laced glaze. Read about others and their origins through the link above.

    VIDEO INSTRUCTIONS:

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    How to Smoke Ham on the Big Green Egg

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    1. Start out by soaking some wood chips (we like applewood) in water at least 4 hours, up to overnight.
    2. With a sharp knife score the fatty side of a ham (shank or butt portion, 7-12 lbs.) in a checkerboard pattern. Make the cuts about 1 inch apart and about 1 inch deep. (there’s a photo below of the cooked ham that illustrates)
    3. Build a charcoal fire in your Big Green Egg. When it becomes hot scatter the wood chips. 
      Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg
    4. Fill a pan about 1 inch deep (we use a disposable aluminum pan) with apple juice if you have it, water if not.  Add cut up fruit for more flavor. Here we used apples and oranges. 
      Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg
    5. Set a plate setter in the Big Green Egg.  (This is an essential tool for indirect cooking (smoking) on the Big Green Egg.) We covered ours with foil.
      Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg
    6. Place the pan filled with juice and fruit on the plate setter.
    7. Allow the heat to reach 275 degrees.
    8. Over that place the grill, and this is where you’ll set your ham. 
      Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg
    9. Cook for approximately 1 hour for every two pounds of weight of the ham, maintaining as close to 275 degrees as possible. Brush with glaze during the last hour. Ham should reach an internal temperature of 155 – 160 degrees for best flavor, but ham is cooked and fully safe at lower temperatures. 
      Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg

    You can see what I mean about scoring the fatty side from this photo of the completed ham. These cuts help the ham absorb the smoke, but without drying it out.

    Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg

    During the last hour or so we like to put a basket of Smoked Vegetables on for a unique side dish. You can use whatever is fresh and that your friends and family love.

    If your smoker is large enough and you’ve got a crowd coming you’ll want to consider making Smoked Beef Short Ribs too.

    For a side that complements the ham perfectly we like to make this Salad with Grapefruit and Champagne Vinaigrette.

    This recipe made the suggested list for the Backyard BBQ Menu Ideas. You’ll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.

    Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg

    Smoked Ham on Big Green Egg

    Step by step instructions for smoking ham on a Big Green Egg, plus a delicious bourbon glaze.
    4.8 from 29 votes
    Print Recipe Pin Recipe

    Ingredients
      

    • 1 7-12 pound ham, fully cooked not spiral sliced
    • 3 cups apple juice water or other juice can be used
    • 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 syrup
    • 2 Tablespoons brown mustard

    Instructions
     

    • Stir all ingredients together.
    • Let sit for 2-3 hours and then stir again before glazing ham.

    Smoked Ham on Big Green Egg

    • Score fat portion of ham in checkerboard pattern, making cuts approximately 1 inch apart, and 1 inch deep.
    • Build charcoal fire and when it becomes hot (red glowing coals) add soaked wood chips on top of hot coals.
    • When temperature reaches 275 degrees set plate setter in grill and put pan filled with juice and fruit on top of plate setter.
    • Put grill over plate setter and place ham on the grill.
    • Cook for approximately 1 hour for every two pounds of weight, maintaining temperature as close to 275 degrees as possible by adjusting Big Green Egg vents.
    • During last hour of cooking brush ham with glaze.
    • Take ham off when it reaches an internal temperature of approximately 155-160 degrees. 
    Tried this recipe?Let us know how it was!

    A few items you will need for your Smoked Ham on the Big Green Egg:

    • Plate Setter (accessory for Big Green Egg that creates an indirect heat atmosphere)
    • Wood Chips (we like applewood for ham)
    • Aluminum pans for juice or water and fruit
    • Good sharp knife for scoring fat and slicing ham

    Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg

    We are confident that you’ll love smoked ham on the Big Green Egg. Be sure to leave us comments or questions if you have them, and tag us when you post your photos on Instagram and Facebook.

    A classic side dish for your ham is Baked Beans with Bacon and you’ll love this version. Want something a little fancier? Look no further than Green Bean Bundles Wrapped in Bacon. They’re easy, delicious and make a beautiful presentation.

    Planning your Easter or other holiday meal will be a snap with the ham, green bean bundles and Garlic Herb Deviled Eggs.

    Make sure you never miss a recipe post by signing up here for weekly updates. We’d love to have you join our family.

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    Categories: Christmas Recipes Tags: main dish

    Reader Interactions

    Comments

    1. Allison says

      January 04, 2019 at 12:26 pm

      5 stars
      I had only ever had spiral sliced ham, but this is WAY better! The meat is so juicy!

      Reply
      • Pam says

        January 04, 2019 at 12:29 pm

        Thanks, Allison. If you’ve never had a ham that’s not spiral sliced you really owe it to yourself to try it. Both are good – but different.

        Reply
    2. Sabrina says

      January 04, 2019 at 1:23 pm

      5 stars
      This sounds so flavorful! Definitely going to try it for Sunday dinner next week. Thanks!

      Reply
      • Pam says

        January 04, 2019 at 1:24 pm

        It’s so worth the hours it takes to smoke. Thanks, Sabrina.

        Reply
    3. Taylor Kiser says

      January 04, 2019 at 2:00 pm

      5 stars
      This smokes ham looks so delicious! It will be perfect for Easter or any family gathering!

      Reply
      • Pam says

        January 04, 2019 at 2:05 pm

        Thanks, Taylor. We love smoked ham anytime!

        Reply
        • Brad says

          April 16, 2022 at 12:16 pm

          What kind of syrup goes into the glaze?

          Reply
          • Pam says

            April 17, 2022 at 6:53 pm

            Hi Brad, We typically use cane syrup, but maple syrup or dark corn syrup would be fine too.

            Reply
    4. Taylor Kiser says

      January 04, 2019 at 2:01 pm

      *smoked ham

      Reply
    5. Sues says

      January 04, 2019 at 2:48 pm

      5 stars
      This looks so incredible!! I’ve heard amazing things about the Big Green Egg and clearly it delivers great results! My husband is a huge ham lover, so maybe this is the push he needs to let me get a Big Green Egg 😉

      Reply
      • Pam says

        January 04, 2019 at 4:36 pm

        We do love our Big Green Egg and use it often!

        Reply
    6. Jacqueline Debono says

      January 04, 2019 at 3:20 pm

      5 stars
      This smoked ham looks absolutely delicious! We don’t have a green egg but I’d love to buy one, just so I can make this ham!

      Reply
      • Pam says

        January 04, 2019 at 4:36 pm

        You would use it for so many dishes. It’s great!

        Reply
    7. Janis says

      March 25, 2019 at 10:04 am

      This sounds yummy. You are usujng a fresh butt or shank, correct? Not a cured ham?

      Thanks.

      Reply
    8. Janis says

      March 25, 2019 at 10:05 am

      This sounds yummy. You are using a fresh butt or shank, correct? Not a cured ham?

      Thanks.

      Reply
      • Pam says

        March 26, 2019 at 8:06 am

        Janis, We are using a cured, fully cooked ham. That’s why we said the internal temperature isn’t critical. More important is time in the smoke to get that great flavor.

        Reply
        • Betty says

          April 11, 2020 at 7:26 pm

          Oh no. I wish you would have mentioned that in the recipe. We looked all over the city for an uncooked ham (because you said NOT to use a spiral one….which you would reheat at 15 minutes per pound, not 1 hour for every 2 pounds), which we finally found. Now I have no clue how to smoke it in the egg 🙁

          Reply
          • Pam says

            April 13, 2020 at 12:17 pm

            Oh, Betty, I am so sorry that happened. If you’ll look back at the recipe it does say “fully cooked” ham. I wish I had seen your comment in time. I would have tried to help you figure out the best way to smoke your uncooked ham. I hope you made it work out great, and that you had a wonderful Easter.

            Reply
    9. Ryan says

      April 05, 2019 at 1:07 am

      I am worried it will dry out at 1 hour per 2 pounds of ham at 275 degrees, while oven methods at the same temperature call for 15-18 minutes per pounds. Can you ease my wariness on the extra cooking time? A 14 pound ham will take 7 hours here versus 4.2 hours in the oven. 3 hours seems like a big difference. Thank you.

      Reply
      • Pam says

        April 06, 2019 at 7:24 pm

        Ryan, There are several factors at play here: The temperature for your oven would most likely be higher, the heat on the “egg” is indirect, and you have moisture in the pan. So, you are smoking the meat versus baking it. Think “low and slow”. A 14 pound ham is very large though, so you are still unlikely to get much smoke flavor deep into the ham. If it were me I would smoke two 7 pound hams instead.

        Reply
    10. Cindy Gordon says

      April 08, 2019 at 1:46 pm

      5 stars
      My mom is wanting to make ham for Easter this year for her side of the family. I think this will be delicious for her!

      Reply
      • Pam says

        April 08, 2019 at 1:57 pm

        Everyone is going to love it! Thanks, Cindy.

        Reply
    11. Eden | Sweet Tea and Thyme says

      April 08, 2019 at 1:52 pm

      5 stars
      This is the perfect ham recipe for Easter! Definitely pinning!

      Reply
      • Pam says

        April 08, 2019 at 1:57 pm

        Thanks Eden!

        Reply
    12. Anita @ Daily Cooking Quest says

      April 08, 2019 at 1:59 pm

      5 stars
      Just the right recipe for the Easter that is soon upon us. 🙂 I know you develop this recipe for the Egg, but is there any pointers you can share if I want to make this in an oven? It is even possible?

      Reply
      • Pam says

        April 08, 2019 at 2:01 pm

        Thanks, Anita. The recipe is developed for giving the ham a smoky flavor for sure. But, you could certainly bake your ham according to the package directions and brush it with the glaze made by our recipe while it bakes. That would be yummy too!

        Reply
    13. Annemarie says

      April 08, 2019 at 2:26 pm

      5 stars
      Smoked ham is the best! This looks delicious – especially that glaze!

      Reply
      • Pam says

        April 08, 2019 at 2:33 pm

        Thanks, Annemarie!

        Reply
    14. Alina | Cooking Journey Blog says

      April 08, 2019 at 3:00 pm

      5 stars
      Your bourbon glaze on top sounds and looks amazing. Best main recipe for Easter!

      Reply
      • Pam says

        April 08, 2019 at 3:11 pm

        Aw, thanks Alina! Hope you enjoy it.

        Reply
    15. Bill says

      April 12, 2019 at 8:41 am

      Hi I am going to try this for Easter. How are you placing ham on the grill. Fatty cut side up ? Thanks, Bill

      Reply
      • Pam says

        April 12, 2019 at 9:14 am

        Hi Bill. By “cut” you must mean the fatty, scored side and yes that side is up. We place the flat side (where the whole ham is cut in half) down on the grill. Good luck. You’ll love it, and Happy Easter.

        Reply
    16. Wanda says

      April 17, 2019 at 2:42 pm

      In the recipe for glaze it says to add 1/4 cup syrup. What kind of syrup?8

      Reply
      • Pam says

        April 17, 2019 at 3:00 pm

        Wanda, We use cane syrup because it’s what we usually have on hand. However, maple syrup or corn syrup would be fine too.

        Reply
    17. Dean Charlier says

      April 17, 2019 at 5:12 pm

      5 stars
      I am using this recipe this weekend for Easter on my Primo Oval Xl, it looks amazing!

      I am concerned as the smallest cooked Ham they had was 18lbs and it said it was a bone in smoked Hillshire Ham. They recommend 13-15 min per pound at 300 degrees, about 4.5 hours. If I do it for 1 hour for every 2 lbs it will be on for 9 hours at 275 degrees. I understand low and slow and the benefits of a Kamado style grill but that is twice as long as the package recommends in the oven with a 25 degree temp difference. They do suggest pulling it out of the oven at an internal of 120 degrees, I would follow your recipe though. I just don’t want the ham done hours before the guest arrive.

      Reply
      • Pam says

        April 17, 2019 at 5:20 pm

        Wow, that’s a big ham! If you want to go by the recommended internal temperature of 120 for your ham it would certainly cut down on the time it’s in the smoker, though I’d only be guessing at how much – maybe two hours? As far as it being done hours before your guests arrive – We’re cooking ours on Saturday and then will wrap it in foil in the fridge overnight. Not sure if we’ll warm it back up or serve cold, but the extra time for that smoke flavor to permeate the meat is a plus, in my opinion. Hope you enjoy!

        Reply
        • Dean says

          April 17, 2019 at 5:29 pm

          Thanks Pam! I will just watch my temps and pull it when its done, reheat if needed!

          I’ll let you know how it goes!

          Reply
    18. Luke says

      April 21, 2019 at 3:47 pm

      Thank you. Easter morning and I just finished making the glaze which taste pretty darn good. Peach wood chips are soaking while my Big Green Egg is clean and waiting for the fire to start in about an hour or so. Looking forward to the finished product!

      Reply
      • Pam says

        April 21, 2019 at 5:37 pm

        I bet it turned out great! Happy Easter!!!

        Reply
    19. Rich says

      April 21, 2019 at 10:10 pm

      5 stars
      Pam,

      Only had my Green Egg since last Saturday. Smoked an 8 pound ham today for Easter. Followed your recipe. Turned out great, no left overs as well.

      Thanks

      Rich

      Reply
      • Pam says

        April 22, 2019 at 2:15 pm

        That’s great, Rich. Thanks for letting us know. (you are going to love your BGE!)

        Reply
    20. Pagona says

      June 14, 2019 at 5:53 pm

      Hello,

      I have an uncooked boneless 8 lb ham I want to smoke in the green egg. How long should I smoke it for and at what temperature? I dont want to dry it out by over smoking before the guests get to eat it.

      Reply
      • Pam says

        June 14, 2019 at 6:02 pm

        Pagona, Our recipe is for a fully cooked ham. If yours is uncooked I would check what internal temperature it needs to reach to be done. The beauty of smoking on the Big Green Egg is that you are cooking over indirect heat and with moisture so that keeps the ham from drying out. But again, I would make sure the internal temperature gets to the recommended level for safety.

        Reply
    21. William Vanderbloemen says

      October 25, 2019 at 9:45 am

      5 stars
      I’m cooking Thanksgiving for 25. Doing two medium turkeys on the BGE and considering this as well (small ham).

      If I did the ham the day before, and served cold, do you think the flavor would hold?

      I’m concerned about cook space and different temps. I have an XL bge.

      Reply
      • Pam says

        October 29, 2019 at 10:47 am

        Yes, I do, William. In fact, having the ham wrapped up for a day should just intensify the flavors. Cook luck!

        Reply
    22. Benny says

      April 12, 2020 at 5:04 pm

      5 stars
      Made the ham today for Easter lunch it turned out wonderful just did it on my regular grill with my wood on one end and my ham on the other end. Did my ham last night and I took mine off at 135 and wrapped in foil and served the next day at room temperature it was really good.

      Reply
      • Pam says

        April 13, 2020 at 12:13 pm

        Sounds awesome! We like cooking it the day before and letting it sit to get those good smoke flavors throughout.

        Reply
    23. Patrick says

      April 12, 2020 at 8:36 pm

      5 stars
      I tried this recipe today and it was hands down the best ham I have ever tasted! So good! I will definitely use this recipe again. I used Jim Beam honey bourbon and snuck a little honey in the glaze to the ingredients and it turned out fantastic.

      Reply
      • Pam says

        April 13, 2020 at 12:11 pm

        Wow! So happy it turned out great! Thank you for coming back and letting us know. Hope y’all had a great Easter.

        Reply
    24. Bart says

      April 12, 2020 at 9:27 pm

      5 stars
      Followed the recipe and our ham was a hit! The glaze… YUM!

      Reply
      • Pam says

        April 13, 2020 at 12:09 pm

        Thanks for letting us know, Bart! Hope y’all had a great Easter.

        Reply
      • Billy Dixon says

        November 17, 2020 at 12:33 pm

        Why would you resmoke a smoked ham? I buy a fresh or “green” ham and do all the smoking myself.

        Reply
        • Pam says

          November 17, 2020 at 1:02 pm

          Hi Billy and thanks for stopping by. Not all cured hams are smoked, but truthfully we love adding more smoke flavor even to the ones that are. I’m sure yours is fabulous too. Hope you have a happy Thanksgiving!

          Reply
    25. Jan says

      November 22, 2020 at 11:33 pm

      What is an alternative to the Boutbon? Or another glaze suggestion? Bought the ham today, looking forward to smoking it for a Thanksgiving!

      Reply
      • Pam says

        November 23, 2020 at 9:31 am

        Jan, any type whiskey would work instead of the bourbon. If you don’t want to use any alcohol you might try a couple of spoonsful of vanilla and balance that with water or apple juice, though we have not tested it that way. Come back and let us know how it turns out. Happy Thanksgiving!

        Reply
        • Jan says

          November 24, 2020 at 8:42 pm

          Thank you I will! 🙂

          Reply
    26. Darin says

      December 25, 2020 at 3:19 pm

      5 stars
      Everyone in my household loves this!!! We use a generous amount of cherrywood smoking sticks (hearts) plus 1 can of del monte gold pineapple rings. 10/10 every time.

      Reply
      • Pam says

        December 26, 2020 at 11:51 am

        That’s so great to hear. Thanks for letting us know, Darin!

        Reply
    27. Josh says

      January 01, 2021 at 5:59 pm

      This recipe never disappoints… made it for at least the fourth time this weekend for New Year’s and it turned out great although it only took about 45-50 mins per 2 pounds on our 10.8 pound ham.

      Reply
    28. Dean Charlier says

      January 30, 2021 at 11:36 am

      5 stars
      I have made this recipe at least 4 times and absolutely love it! My daughters brought their boyfriends over for dinner for the first time together and they devoured it. The crazy thing, is they both said after they never liked ham before, it always seemed dry to them with little or no flavor. Seriously, if followed exactly, this is one of my favorite recipes to make on my smokers. Tons of flavor and very tender!

      Reply
      • Pam says

        February 02, 2021 at 2:25 pm

        yay! Thanks so much for stopping by to let us know Dean!

        Reply
    29. K says

      December 17, 2022 at 6:37 pm

      Hello! I have wood chunks from Blues Hog that do not require any soaking… about how many chunks should I do?

      Reply
      • Pam says

        December 29, 2022 at 4:52 pm

        That’s hard to say without knowing the size K.

        Reply
    30. K says

      December 18, 2022 at 3:57 pm

      Also wondering … do you use a pit thermometer? Or just going by the thermometer that is on the egg?

      Reply
      • Pam says

        December 29, 2022 at 4:52 pm

        We just use the egg thermometer.

        Reply

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