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!
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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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- Start out by soaking 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, 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
It's not ideal. Like with the spiral sliced version a boneless ham would dry out before little, if any smoke flavor actually reached the meat.
You can certainly leave the glaze off if you prefer. It gives a level of sweetness that many people like, but it's not necessary.
You could use just water. The fruit and juice adds a bit of flavor, but the majority of the flavor comes from the wood used for smoking.
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
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
- 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.
Video
Notes
- The number of servings will vary with the size of your ham.
- This recipe is not for a fresh ham or a spiral sliced ham, but a pre-cooked ham.
Nutrition
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.
Allison says
I had only ever had spiral sliced ham, but this is WAY better! The meat is so juicy!
Pam says
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.
Sabrina says
This sounds so flavorful! Definitely going to try it for Sunday dinner next week. Thanks!
Pam says
It's so worth the hours it takes to smoke. Thanks, Sabrina.
Taylor Kiser says
This smokes ham looks so delicious! It will be perfect for Easter or any family gathering!
Pam says
Thanks, Taylor. We love smoked ham anytime!
Brad says
What kind of syrup goes into the glaze?
Pam says
Hi Brad, We typically use cane syrup, but maple syrup or dark corn syrup would be fine too.
Taylor Kiser says
*smoked ham
Sues says
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 😉
Pam says
We do love our Big Green Egg and use it often!
Jacqueline Debono says
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!
Pam says
You would use it for so many dishes. It's great!
Janis says
This sounds yummy. You are usujng a fresh butt or shank, correct? Not a cured ham?
Thanks.
Janis says
This sounds yummy. You are using a fresh butt or shank, correct? Not a cured ham?
Thanks.
Pam says
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.
Betty says
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 🙁
Pam says
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.
Ryan says
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.
Pam says
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.
Cindy Gordon says
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!
Pam says
Everyone is going to love it! Thanks, Cindy.
Eden | Sweet Tea and Thyme says
This is the perfect ham recipe for Easter! Definitely pinning!
Pam says
Thanks Eden!
Anita @ Daily Cooking Quest says
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?
Pam says
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!
Annemarie says
Smoked ham is the best! This looks delicious - especially that glaze!
Pam says
Thanks, Annemarie!
Alina | Cooking Journey Blog says
Your bourbon glaze on top sounds and looks amazing. Best main recipe for Easter!
Pam says
Aw, thanks Alina! Hope you enjoy it.
Bill says
Hi I am going to try this for Easter. How are you placing ham on the grill. Fatty cut side up ? Thanks, Bill
Pam says
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.