Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg
This is the perfect ham recipe for any holiday gathering. Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg takes you from start to finish ending with the perfect centerpiece for your table.
Servings: 10
Ingredients
- 8-10 pound bone-in ham see weight and timing chart above for approximate cook times.
Glaze Ingredients:
- 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 Ingredients:
- 1 Tbs yellow mustard
- 2 Tbs kosher salt
- 2 Tbs black pepper
- 1 tsp paprika
Drip Pan Ingredients:
- 3 cups apple juice
- 1 yellow onion
Instructions
- Prep: Apply a thin mustard slather and a generous coating of your dry rub to the ham before letting it sit at room temperature for 45 minutes to take the chill off.
- BGE Setup: Light the lump charcoal with three chunks of hickory and stabilize the Big Green Egg at 275°F for indirect cooking with the convEGGerator legs up.
- The Double Smoke: Place the seasoned ham in a V-rack over a drip pan with apple juice and onions and smoke uncovered for approximately 2 hours until the exterior is a deep mahogany.
- Color & Temp Check: Verify the internal temperature is between 90°F and 105°F before moving to the next phase. This technique ensures the bark is set before you lock in the moisture.
- The Steam Wrap: Wrap the ham tightly in heavy-duty aluminum foil to create a humid "microclimate" that relaxes the muscle fibers as the temperature continues to climb.
- The Moisture Window: Maintain the wrap for approximately 45 to 75 minutes until the internal temperature reaches a steady 130°F. This process provides a way for the meat to stay juicy while preparing for the final lacquer.
- The Glaze Prep: Combine the maple syrup, bourbon, and brown sugar in a saucepan and simmer over medium heat for 30 minutes until the liquid reduces into a thick, sticky syrup.
- The Paint Job: Remove the foil once the ham hits 130°F and paint a thick layer of the Maple Bourbon Glaze over every square inch of the meat.
- The Final Set: Close the dome and allow the glaze to caramelize for 15 to 30 minutes until the internal temperature hits the target of 140°F to 145°F.
- The Rest: Pull the ham from the Egg and let it rest on a carving board for at least 10 minutes. This technique ensures the juices settle and the glaze firms up into a shimmering, "candy-like" crust.
- The Slice: Identify the bone and make a vertical cut to release the large muscle sections before carving one-quarter inch slices against the grain for maximum tenderness.