Smoked Ham on the Big Green Egg produces a tender, smoky ham with a sweet 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 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 Big Green Egg 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.
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.
How to Smoke Ham on the Big Green Egg
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- Start out by soaking some wood chips (we like applewood) in water at least 4 hours, up to overnight.
- 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)
- Build a charcoal fire in your Big Green Egg. When it becomes hot scatter the wood chips.
- 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.
- 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.
- Place the pan filled with juice and fruit on the plate setter.
- Allow the heat to reach 275 degrees.
- Over that place the grill, and this is where you’ll set your ham.
- 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.
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.
Smoked Ham on Big Green Egg
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
- 1/4 cup bourbon
- 1/4 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.
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.
Another gorgeous, easy and crowd-pleasing side is our Succotash Recipe. You can make it in a traditional version or a creamy one.
Recipe sources we recommend:
Weekend Potluck
I had only ever had spiral sliced ham, but this is WAY better! The meat is so juicy!
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.
This sounds so flavorful! Definitely going to try it for Sunday dinner next week. Thanks!
It’s so worth the hours it takes to smoke. Thanks, Sabrina.
This smokes ham looks so delicious! It will be perfect for Easter or any family gathering!
Thanks, Taylor. We love smoked ham anytime!
*smoked ham
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 😉
We do love our Big Green Egg and use it often!
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!
You would use it for so many dishes. It’s great!
This sounds yummy. You are usujng a fresh butt or shank, correct? Not a cured ham?
Thanks.
This sounds yummy. You are using a fresh butt or shank, correct? Not a cured ham?
Thanks.
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.
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 🙁
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.
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.
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.
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!
Everyone is going to love it! Thanks, Cindy.
This is the perfect ham recipe for Easter! Definitely pinning!
Thanks Eden!
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?
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!
Smoked ham is the best! This looks delicious – especially that glaze!
Thanks, Annemarie!
Your bourbon glaze on top sounds and looks amazing. Best main recipe for Easter!
Aw, thanks Alina! Hope you enjoy it.
Hi I am going to try this for Easter. How are you placing ham on the grill. Fatty cut side up ? Thanks, Bill
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.
In the recipe for glaze it says to add 1/4 cup syrup. What kind of syrup?8
Wanda, We use cane syrup because it’s what we usually have on hand. However, maple syrup or corn syrup would be fine too.
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.
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!
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!
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!
I bet it turned out great! Happy Easter!!!
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
That’s great, Rich. Thanks for letting us know. (you are going to love your BGE!)
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.
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.
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.
Yes, I do, William. In fact, having the ham wrapped up for a day should just intensify the flavors. Cook luck!
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.
Sounds awesome! We like cooking it the day before and letting it sit to get those good smoke flavors throughout.
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.
Wow! So happy it turned out great! Thank you for coming back and letting us know. Hope y’all had a great Easter.
Followed the recipe and our ham was a hit! The glaze… YUM!
Thanks for letting us know, Bart! Hope y’all had a great Easter.
Why would you resmoke a smoked ham? I buy a fresh or “green” ham and do all the smoking myself.
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!
What is an alternative to the Boutbon? Or another glaze suggestion? Bought the ham today, looking forward to smoking it for a Thanksgiving!
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!
Thank you I will! 🙂
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.
That’s so great to hear. Thanks for letting us know, Darin!
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.