Courtesy of Pam Brand from Biscuits and Burlap
A traditional favorite elevated when cooked on the Big Green Egg.
Ingredients
- 7-12 lb. ham, not spiral sliced
- 3 cups apple juice - water or other juice can be used
- 2 cups of apples, oranges or other fruits, cut into small pieces
Glaze for Ham Ingredients
- 1 cup brown sugar
- 1 tsp black pepper
- ¼ cup of bourbon
- ¼ cup of syrup
- 2 tbsp of brown mustard
Instructions
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with Big Green Egg smoking chips. We recommend the apple smoking chips.
Fill a drip pan with the juice and fruit and place on the convEGGtor.
Score the fat portion of the ham in a checkerboard pattern, making cuts approximately 1 inch apart, and 1 inch deep.
Cook for approximately 1 hour for 2 lbs. of weight. During the last hour of cooking, brush ham with the glaze. Remove when the ham has reached the internal temperature of 155- 160°F/68 – 70°C.
Let the ham rest before serving
I used a raw ham, full bone in 21lbs. Brine for 9 days, then simply drained rinsed, scored and sat it in a pan with rack with apple juice @ 275F / 135C for 9 hrs.
What kind of syrup did you use ?
Would like to try this recipe in a couple weeks. Do I understand correctly that the the ham sits in the pan in the juice on the eggsettor or is the pan on the eggsettor and ham on the cooking grill sitting on the eggsettor?
Thanks
I assume the ham sits on the rack and the pan sits underneath the rack on top of the plate setter/heat deflector.
Fat side up or down?
Good question. Fat side up because the fat will render or drip through the meat which will add a ton of flavor. Otherwise, the fat will just drip right into the pan.
Tried this recipe, turned out great. 1 hr per 2 lbs is spot on. Glaze is amazing.
Awesome ham. I cooked a 19 lb bone-in-ham, no rub. I did slice an inch deep, inch apart check-board throughout the ham. I should have left the skinless un-sliced. I cooked it nine hours at 275 degrees indirect with the plate setter. I had a pan underneath, 2 apples quartered, 64 oz. apple juice, I added another 32 to 64 oz. of water during the cook. I used natural lump charcoal, and apple chips soaked. I did not do a rub and it was so sweet. My family does not like a rub, but the apple wood chips, natural lump charcoal and apple juice add plenty of flavor that the meat tastes like candy. Delicious!!
Did you use a bone-in or boneless ham?
This is a bone in ham.
Is this for a cooked ham?
i was thinking this too…want to cook a 9kg full leg…any answers?
Sounds simple and delicious. Will make for easter.
How did it TURN OUT??
Namleatherneck