How To Smoke A Ham On The Big Green Egg

🧂 Ingredients

• 1 Spiral Cut or Bone In Ham

  8-10 lbs.
• 2 tbsp Mustard

  or Dijon
• 1/4 cup BBQ Dry Rub

  of choice
• 1/2 cup Apricot BBQ Sauce

Instructions

• 1 Remove your ham from the fridge about 2 hours before wanting to prep it before
  putting it on your big green egg smoker. This is food safe and will also help
  reduce the cooking time and keep your ham juicy!
• 2 Preheat your smoker to 250 F. and set it for indirect heat. Add lighter woods
  for smoking (apple, peach, cherry).
• 3 If using a bone in ham, crosshatch the fat cap. If using a spiral ham, skip this
  step.
• 4 Coat your entire ham in the mustard binder then in an even layer of the BBQ dry
  rub. You can see the notes below to make a homemade version of a rub or use a
  store bought rub of your choice.
• 5 Place your ham, uncovered onto the Big Green Egg smoker (insert a thermometer
  probe) and let it cook for about an hour. You can spray the outside of the ham
  with a apple juice or orange juice. Spray every 45-60 minutes to keep the
  outside moist and to help more of the smoke adhere to the ham.
• 6 While the ham begins to double smoke, make and prep your apricot BBQ sauce.
  [https://www.bonappeteach.com/apricot-bbq-sauce-recipe/] It can be room
  temperature when added to the ham.
• 7 When the ham looks to reach an internal temperature between 125 F. -130 F. you
  can begin glazing the outside in a thin layer of the apricot BBQ sauce (or
  another BBQ sauce of your choice).
• 8 Repeat the glazing process a second time after about 15 minutes and let it cook
  to a final internal temperature of 140 F.
• 9 Remove the ham from the smoke and let it rest 10-15 minutes, tented lightly with
  foil. It should hit a final resting temperature of of 145 F. Slice the meat off
  the bone and serve it on a platter with your favorite sides!

Nutrition Info