Bering’s Big Green Egg Smoked Ham Recipe

ingredients

  • 6-10 LB. Ham
  • 1 Cup Maple Syrup
  • 1/4 Cup Honey
  • 1/4 Cup Dark Brown Sugar
  • 1 TBSP. Molasses
  • 1/4 Cup Apple Cider

directions

Food Prep:

  1. Place ham on cooling rack and allow to come to room temperature
  2. Using a small knife, score your ham by making a grid
  3. In a small saucepan, heat glaze ingredients on medium low heat for 3-4 minutes, stirring frequently
    1. Remove from heat
  4. Use cooking spray to coat V rack
  5. Place ham on v-rack , hock side down
  6. Place v-rack in drip or roasting pan or line your roasting with aluminum foil for quicker cleanup
  7. Add about an ½-1 Inch of apple juice and water to the drip pan

BBQ Items:

Hickory chips

Hickory chunks (3-4)

Big Green Egg roasting pan or aluminum drip pan

Meat thermometer or iGrill mini/pro or other monitoring device

V-rack

  1. Soak wood chunks and chips for 15 minutes
  2. Place wood chips in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Set-up:

  1. Fill Egg with charcoal to the first ring
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
    1. This will help the fire spread quicker
  3. Place smoke poach and chunks on charcoal if using
  4. Place plate setter (legs up) for indirect cooking
  5. Close lid and leave vents open until temperature reaches 275 degrees
  6. Place the ham on the v-rack as per food prep step on the grill
  7. Insert meat thermometer or iGrill probe to deepest part of ham
  8. Close the vents enough to maintain temperature of 250-275 degrees
  9. When your probe reaches 125 degrees, open the Egg and place the ham on a cooling rack
  10. Remove fat from exterior of ham (this will be easier since we scored the fat in the food prep section)
    1. If your Ham has minimal fat, or you like that fat that’s on the ham, skip this step
  11. Apply glaze using a basting brush
  12. Increase temperature to 300 degrees, and continue cooking until probe in ham reaches 140 degrees
  13. Apply glaze one more time and continue cooking for 10 more minutes
  14. Pull ham off the grill
  15. Leave your probe in the ham and keep track of the temperature, as it will keep cooking
  16. Let ham stand for 30 minutes before serving

TIP: Make sure to give your ham about 30 minutes before carving.

Variations

Omit glaze and use 1 cup apple cider/1/8 cup granulated sugar to spritz ham

Smoking time can vary, but a 6-10 pound ham usually takes about 3-4 hours

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