Smoked Ham on the Big Green Egg

Courtesy of Pam Brand from Biscuits and Burlap

A traditional favorite elevated when cooked on the Big Green Egg.


  • 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


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

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

Glaze for Ham Instructions

For the glaze mix all the ingredients together and let sit for 2-3 hours.

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