Well, it is that time of year again and you are here looking for the perfect centerpiece for your holiday meal. I am happy to report you landed in the right spot. Double smoking a ham is just a fancy way to describe warming up your pre-cooked ham in a smoker to add a kiss of additional smoke before serving. Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. Now sit back, grab a glass of your favorite chardonnay, and enjoy this post for Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg
Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg
For this recipe I am using a Snake River Farms Kurobuta bone-in ham. If you are able, pick yourself up one using the link and the code 10BUDDHA at checkout. However, any pre-cooked ham will work with this recipe.
To get started, apply a slather using yellow mustard to the outside of the ham. Then using a mix of salt, pepper, and paprika cover the outside of the ham. Let sit at room temperature while you prep the drip pan.
Now add 3 cups of apple juice to the drip pan.
Rough chop an onion and add that to the pan of apple juice. This additional step adds an element of savoriness to the drip pan allowing for a gravy, braise, or basting liquid to be used later.
Now place your ham on the roasting rack and go setup the Big Green Egg.
Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg
Fill the Big Green Egg with lump charcoal
adding 3 chunks of wood into the charcoal. For this cook I used hickory wood chunks. Light the lump charcoal and set the temperature to 275°.
Once the temp is stable, and you see clean smoke coming from the Big Green Egg, it is time to place the ham inside uncovered for 2 hours.
At the 2 hour mark, cover the ham with foil allowing the steam from below to impart flavor and texture in to the ham. Cook like this for another hour.
While the ham is cooking for the hour covered with foil, it is time to make the glaze. Add the brown sugar, pineapple juice, maple syrup, bourbon, Dijon, and cinnamon to a sauce pan and bring to a light boil. Reduce heat to medium and cook until the glaze starts to thicken. This should be about 30 minutes. Make sure you are stirring constantly so the sugar doesn’t burn.
After the ham has cooked for an hour covered, it is time to remove the foil and apply the glaze.
Let the ham cook for another 30 minutes uncovered until the internal temperature measures 140° using a instant read thermometer.
Once you hit the 140° temperature, pull the ham from the Big Green Egg and let rest 10 minutes before slicing and serving.
This recipe is sweet and savory with just the right amount of additional smoker flavor imbued in to the ham. The perfect centerpiece for your Easter, Thanksgiving, or Christmas dinner.
Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg
Ingredients
- 1 Snake River Farms Kurobuta Bone-in Ham
- Glaze:
- 1 cup brown sugar
- 1/2 cup pineapple juice
- 1/2 cup maple syrup
- 1 cup bourbon
- 1/4 cup Dijon mustard
- 1 tsp cinnamon
- Rub:
- 1 Tbs yellow mustard
- 2 Tbs kosher salt
- 2 Tbs black pepper
- 1 tsp paprika
- Drip Pan:
- 3 cups apple juice
- 1 yellow onion
Instructions
- Setup your Big Green Egg for indirect cooking and preheat BGE to 275°
- Add 3 chunks of smoking wood to lump charcoal
- Rub the ham with a mustard slather and apply rub to the outside
- Put ham on roasting pan rack with apple juice and yellow onion in pan below
- Cook uncovered for 2 hours
- Cover the ham with foil and cook another hour
- Add the glaze ingredients to a sauce pan, mix well, bring to boil, reduce heat to medium and reduce until the glaze thickens (about 30 minutes)
- Uncover the ham, glaze and cook for 30 minutes until internal temp is 140°
Please send more recipes.
Ok!
Is this in direct or direct heat
Indirect heat
I will be trying this recipe for Easter. Thanks for the awesome video and recipe
You are welcome. Just made one myself last weekend for a family gathering and it is a good recipe 🙂
Thanks for this recipe. Making this tomorrow. How much did the ham weigh?
10 pounds
Well….what to say but WOW!!! I cook a lot on my Big KJ but this was one of my favorite things I’ve cooked on there since I bought it. The I ended up with a great bark and smoke ring on the ham and the glaze was just icing on the “cake”! Thanks for the recipe and I will be following for more! Namaste BBQ Buddha!
Any thought on how to do both the Double Smoked Ham and the Turkey on a large BGE so both are ready for dinner?
Get the EGGspander and use all that wonderful vertical space!
Hi
I’m keen to try this recipe.
If the ham comes with a skin/rind, do you
– cut it off before?
– Or at 2hr mark?
– Or leave it on?
Cut the skin off before cooking.
How would you do this on electric smkoer
No changes… just set the temps on your electric smoker to match the recipe.
Chris – I made this last year and it was fantastic! This year I have a much smaller gathering and getting a small ham. In your opinion….if you had a much smaller ham (3-4 pounds) how would you alter your cooking times? Thanks and thank you for the great recipes (especially the thanksgiving Turkey)
Ham will cook faster indeed… probably half the time of this recipe? But always go by internal temperature. If it’s done early, wrap with foil and hold in 175° oven until 30 minutes before serving.
My ham was an 8 lb and so it was done 30 mins earlier. I double wrapped it in foil, then in a towel and placed it in a large cooler for 45-55 mins until dinner. Worked like a charm! 🙂
I’m so happy this worked out!
Had this for Easter and it was great
I am glad it worked out!
Hi Chris! I made this yesterday, Christmas 2022 and it was FABULOUS! Oh my, that maple bourbon was outstanding, will use it on pork chops and pork roast. Ty so much for your recipes! Keep up the good work. Mine took abt 1/2 hour less because it was 8 lbs.
Did you use the apple juice drippings as a gravy on the side for your ham?
Thank you for the kind words. I have used the drippings for gravy and it’s delicious!
Fantastic. BBQ Buddha is quickly becoming the only place I bother looking for bge recipes. Spot on, easy to follow.
Thanks brother Dan!