Unlocking Juicy, Flavor-Packed Ham on the Big Green Egg Grill

Putting ham on the grill is a fun way to make it taste even better and impress your guests, whether it’s for a special event or because you got a good deal on it at the store.

This is how I made it on my big ceramic Big Green Egg. You can use any regular smoker (or even a gas grill if you don’t have one) to make it at home.

This recipe is specifically meant for double smoking and then slicing the ham to serve. Also, you should definitely try my recipe for smoked pulled ham, which is a great alternative, or this brown sugar and coke glazed ham.

For devoted Big Green Egg fans, firing up the iconic ceramic cooker is the ultimate way to achieve smoky, succulent ham. The Egg’s versatility allows you to transform basic ham into a mesmerizing centerpiece, no matter the occasion.

In this guide, we’ll walk through how to prep, smoke, glaze, and serve spectacular ham off your Egg With the right technique, you can become the new neighborhood pitmaster churning out some of the juiciest, most flavorful ham around

Pick the Perfect Ham for the Egg

With so many cuts and styles available choosing the right ham is key. Consider these factors when selecting ham for the Egg

Bone-in vs Boneless: Bone-in ham offers the most robust flavor and juiciness. Boneless cuts easier but loses some moisture.
Whole vs Half: For special events, a whole ham makes a stunning presentation. Halves work well for smaller groups.
Spiral Cut: These pre-sliced hams allow for easy reheating and serving. You can still smoke them beautifully.
Fresh vs Cured: Fresh hams require full cooking but offer superior taste. Cured just needs reheating but has bold flavor.

Ideally, choose a 6-10 lb bone-in cured half ham. This size optimizes smoke absorption and still feeds a crowd.

Prep Your Ham for the Egg

Before lighting the fire, take a few minutes to get your ham ready:

Trim Excess Fat: Leave about 1⁄4 inch of the fat cap intact for flavor.
Score the Fat: Make crisscross cuts in the remaining fat to help render and crisp it.
Apply a Dry Rub: Briskly coat the ham all over with a dry spice rub to add a tasty, textured crust.
Refrigerate Uncovered: Letting the ham rest overnight helps form a pellicle for better smoke absorption.

Now your ham is prepped and ready to smoke!

Firing Up the Egg for Ham Perfection

To achieve ham excellence, the Egg needs to hold steady, low temperature for hours. Follow these tips:

Heat to 250°F Indirect: Maintain 250°F on the dial throughout for ideal slow smoking.
Add Smoke Wood: Use smoke wood chunks like hickory, apple, or cherry for flavor.
Use a Drip Pan: Place a foil pan under the ham to catch drippings and simplify cleanup.

With your Egg dialed in, it’s time to start smoking!

Smoking Your Ham Low and Slow

Smoking ham on the Egg is a breeze if you follow these steps:

Insert Meat Thermometer: Monitor the inner temp without hitting bone. Remove at 135°F.
Cook Fat Side Up: Positioning fat side up allows it to baste the meat for added juiciness.
Maintain 250°F: Keep the temperature steady. Estimate 15-20 minutes per pound, 5+ hours for a whole ham.
Brush on Glaze: Apply glaze during last 45-60 minutes once the inner temp hits 100°F.
Rest 30 Minutes: Loosely tent in foil before slicing for maximum juiciness.
Carve and Serve: Now you can dig into perfect smoked ham off the Egg!

Crafting a Flavorful Ham Glaze

Glazing adds a sweet, sticky sheen and another layer of flavor. Try mixing:

Sweetness: Brown sugar, honey, preserves, maple syrup, etc.
Acidity: Apple cider, pineapple or orange juice, vinegars
Extras: Mustard, spices, hot sauce, herbs, coffee, bourbon

Simmer until thickened and brush on the ham’s exterior once it reaches 100°F, repeating until the ham finishes. The possibilities are endless for delicious ham glazes!

Mouthwatering Ham Recipes for the Egg

Ready to fire up ham heaven on your Egg? These recipes deliver spectacularflavor:

Brown Sugar & Cola Ham: The classic combo of brown sugarand Coca-cola makes a crowd-pleasing glaze.
Brown Sugar & Bourbon Ham: For adults, try swapping the cola for bourbon and add warm spices.
Pineapple Brown Sugar Ham: Caramelized pineapple and brown sugar makes for finger-licking good ham.
Cider Maple Ham: Apple cider and maple syrup paired withcinnamon creates fall flavor perfection.
Peach Pecan Ham: Pureed peach preserves and toasted pecans offer delicious Southern flavor.

The opportunities are endless when glazing and smoking ham in your Egg!

Serving Suggestions for Your Smoked Ham

Pair your smoked ham with classic complements:

Fluffy biscuits, corn muffins, or dinner rolls
Scalloped or au gratin potatoes
Green bean casserole or roasted Brussels sprouts
Baked mac and cheese or cheesy grits
Fresh fruit like pineapple rings or peach halves

Leftovers are great in omelets, sandwiches, salads, or split pea soup. Save the bone for beans or collard greens too!

Handy Tips for Big Green Egg Ham Excellence

Keep these tips in mind for the most mouthwatering ham every time:

Allow bone-in hams 20-25 minutes per pound at 250°F until 135°F.
Glaze during the last 45-60 minutes once the internal temp reaches 100°F.
Let it rest 30 minutes tented in foil before slicing for juicy results.
Add a disposable foil pan to simplify cleanup of drippings.
Pair with lighter fruit woods like apple, cherry, peach, or maple.
Store leftovers in the fridge for up to 4 days or freeze for 2-3 months.

Satisfy Your Ham Cravings with Juicy Big Green Egg Ham

The Big Green Egg allows you to smoke ham to tender, juicy perfection. Prepping the ideal cut, firing up your Egg, glazing, and slicing – you now have the know-how to deliver insane ham. Smoked ham makes for an unforgettable meal with family and friends. Try your hand at cooking ham on the Egg and soon you’ll have the neighborhood clamoring for your recipe. Dig into succulent smoked ham and enjoy your new go-to grilling specialty.

how to cook a ham on the big green egg

Preparation Methods For A Smoked Ham:

Here are some major tips and takeaways for prepping your ham for the smoker –

First, take the ham out of the fridge at least two hours before you grill it. This will help it warm up a bit. You can still eat this, and it can help you cook faster overall.
If your ham has a fat cap, which is a layer of fat over some of the meat, you should score it. This works best with bone-in hams that haven’t already been cut up.
Make light cuts at an angle into the fat cap to get through the fat and make a pattern across the top that looks like a checkerboard or a diamond. Cutting the ham into cross-hatches will help render the fat, hold more seasoning, and let the flavors get into the meat a little better.
Season the ham before putting it on the grill, but don’t use anything sweet because it will burn and caramelize if left on for too long. Save anything sugar based for the end with your glaze!.
To help your dry rub stick to the outside, add a binder like olive oil, BBQ sauce, or mustard.
Spread a thin, even layer of your choice of rub over the whole ham. I like this all purpose BBQ rub recipe.

how to cook a ham on the big green egg

What Wood Should You Use To Double Smoke A Ham?

When choosing a wood for adding smoke, go with a lighter fruit tree for this recipe. You do not want to over power it with a more intense smoke. I like apple, peach, or cherry woods best.

Easter Dinner BOURBON & APPLE Glazed Double Smoked Ham | Big Green Egg | Sunny Anderson’s Recipe

FAQ

How long does it take to smoke a ham on the big green EGG?

Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 minutes. Remove from the EGG once the internal temperature reaches 165ºF. Let the ham rest for at least 30 minutes.

Should I smoke a ham covered or uncovered?

If you’re twice smoking your ham on a gas or charcoal grill, prepare to smoke over low indirect heat. You can place the ham in an aluminum pan uncovered or directly on the grill grates. Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135°F.

How long to smoke a precooked ham at 225?

Once your grill or smoker reaches a temperature of 225, place the ham on the grate. If the Ham is fully cooked, smoke for one hour. How long does it take to smoke a ham that’s uncooked? If it’s been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit.

How to cook a precooked ham on the grill?

Just because you roast your ham on the grill instead of in the oven, there is no need to alter any cooking times. A good rule of thumb is 12-15 minutes per pound when you stay between 225-250 degrees for a precooked ham. Track the temperature with your iGrill.

How do you cook a Ham on a big green egg?

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.

Is honey baked ham as good as regular ham?

The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.

What is a big green egg ham?

The Big Green Egg is a versatile outdoor cooking device that functions as a grill, smoker, and oven. It is shaped like an egg and is made from ceramic material, which helps to retain heat and distribute it evenly. What kind of ham is best for cooking on the Big Green Egg?

Can you eat a Ham on a big green egg?

Ham is an easy and impressive dish. It can be served warm or at room temperature. Ham pairs well with so many side dishes and can be served breakfast, lunch or dinner. A ham on the Big Green Egg is a crowd pleaser for sure. Now go get yourself a ham and get it on that BGE!