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
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.
- 1 Snake River Farms Kurobuta Bone-in Ham
- Glaze:
- 1 cup brown sugar
- ½ cup pineapple juice
- ½ cup maple syrup
- 1 cup bourbon
- ¼ 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
- 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°