Honey Mustard Glazed Smoked Ham with Roasted Potatoes, Petite Sweet Pea and Radish Salad, and Grilled Asparagus

A Big Green Egg Easter Feast

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  • 1 4-6 pound, cooked boneless sliced ham
  • 4 tablespoons of Dijon mustard
  • 3 tablespoons of honey


Set the EGG for indirect cooking/smoking, at 250°F/121°C, using fruit wood like apple or cherry chips


Place pre-cooked ham in a roasting pan. Combine the mustard and honey. Cover the entire surface of the ham with the honey mustard glaze. Place on the EGG and smoke for about 20 minutes per pound. Remove from heat and loosely tent with aluminum foil.

Roasted Potatoes Ingredients

  • 2 lbs russet or Yukon Gold potatoes, peeled and cut into wedges
  • 2 tbsp kosher salt
  • 3-4 tbsp extra virgin olive oil
  • Fresh rosemary, thyme, and marjoram minced
  • 3-4 tbsp Big Green Egg Citrus & Dill Seasoning
  • 1 medium garlic clove, minced
  • Freshly ground black pepper

Roasted Potatoes Instructions


Raise the temperature of the EGG for indirect cooking with the convEGGtor to 400°F/232°C.

Cut potatoes into uniform wedges and add to bowl with olive oil, salt, herbs, and seasonings. Toss until combined.

Spread them evenly onto a Big Green Egg ½ moon perforated grid. Transfer to the EGG and roast for about 20 minutes. Turn the potatoes, using a metal spatula to release any stuck-on potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Remove from the EGG, place in a serving dish, and sprinkle with a little more Citrus & Dill Seasoning and fresh herbs. Serve immediately.

Petite Sweet Pea and Radish Salad Ingredients

  • 4 cups sweet green peas fresh or frozen
  • 1 cup radishes sliced thin
  • 1/2 cup scallions, green parts only, sliced thin
  • Mint or micro greens for garnish
  • Salt, pepper, or Big Green Egg dry rub of your choice to season

Petite Sweet Pea and Radish Salad Instructions


You can bring a pot of water to boil on the EGG or use a conventional cooktop. Meanwhile, prepare an ice-water bath. Plunge the peas into the boiling water. Blanch the fresh peas for 2 minutes, and frozen for 30 seconds in the hot water. Drain the peas into a small colander, and set them into the ice water bath to stop the cooking. Place the peas into a medium mixing bowl and refrigerate for about 20 minutes to cool. Add peas, sliced radish, scallions or chives, salt, and pepper to taste. Toss and garnish with fresh mint or micro greens to serve.

Grilled Asparagus Ingredients

  • 1 bunch of fresh asparagus, trimmed
  • 1 teaspson of olive oil
  • Salt and pepper to taste

Grilled Asparagus Instructions

Set the EGG for direct cooking at 350°F/176°C with a Cast Iron Plancha


Brush olive oil on asparagus and season with salt and pepper. Place spears on Cast Iron Plancha and cook for about 6-8 minutes turning often until tender. Remove from heat and serve.

Assemble the smoked ham, green pea salad, roasted potatoes and grilled asparagus on a platter and serve family style. Serves 4.

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