Smoked Ham on Big Green Egg

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.

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

Our top new recipe of 2024 was Maple Bourbon Glaze and it's amazing on this ham. One reader's comment - "How yummy! I could eat this glaze with a spoon it's so good!"

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!

Update: We have moved and the new owner of our house is now loving our Egg smoker. At the new place we decided to try a Kamado Joe and we are as crazy about it as we always were the BGE. Order your own Joe here!

Jump to:

• Why not spiral sliced?
• Ingredient notes
• How to Smoke Ham on the Green Egg (or other smoker like Kamado Joe)
• FAQs about smoking a ham on the Big Green Egg
• Storing the smoked ham
• 📖 Recipe
• A few items you will need for your Smoked Ham on the Big Green Egg:
• Grilled & Smoked Side Dishes

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 just 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 smoking a precooked ham is a great way to get it.

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 Brown Sugar Honey Glazed Carrots, Aged Gouda Potato Gratin, Roasted Carrots and Green Beans, corn soufflé casserole or Macaroni & Cheese. One of our favorite sides for this main is Fried Apples.

If you love all things smoked you'll want to make Smoked Deviled Eggs, Smoked Mac & Cheese and Smoked Baked Beans too. It's really cool that you make the mac & cheese 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 can also use that space to make smoked butter. It goes great on so many things!

Ingredient notes

• As mentioned before, you'll want a pre-cooked half ham (butt or shank portion) that has not been spiral sliced.
• Apple juice or some other type juice for your smoker pan. Cranberry, orange or pineapple juice would all be good.
• Fresh fruit that has been cut up. Again, use what you have on hand. We like apples, oranges and pineapple, but lemons, limes or pears would work.
• Brown sugar for the glaze - light brown is what we keep on hand, but you could use dark brown.
• Black pepper - freshly ground is always best.
• Bourbon - We've always got it handy, but if you don't you can use another type whiskey or rum. If you don't have any liquor just use some of the unsweetened fruit juice that you used in your pan.
• Syrup - Cane syrup is best. Alternates are maple syrup or molasses.

How to Smoke Ham on the Green Egg (or other smoker like Kamado Joe)

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1. Start out by soaking 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. 

   

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. 

   

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.

   

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. 

   

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, like this Maple Bourbon 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. 

   

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.

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.

FAQs about smoking a ham on the Big Green Egg

Storing the smoked ham

You can keep your entire ham covered tightly in aluminum foil in the fridge for 5-6 days. You can also slice it and store the slices in the same way.

To freeze we recommend slicing and then double wrapping first in plastic wrap and then in foil. The ham slices will keep for up to 3-4 months this way.

📖 Recipe

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

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.