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Easy Big Green Egg Smoked Ham Recipe

Easy Big Green Egg Smoked Ham Recipe

Looking for a delicious and easy recipe for smoked ham?

Look no further!

In this article, we will guide you through the process of smoking a ham on the Big Green Egg, a popular ceramic charcoal grill.

With its unique design and excellent heat retention, the Big Green Egg is perfect for achieving that smoky flavor and tender texture.

Let's get started!

Choosing the Right Ham

choosing the right ham

When it comes to smoking ham, it's important to choose the right cut.

A bone-in, fully cooked ham is ideal for smoking.

This type of ham has already been cured and cooked, so the smoking process will add an extra layer of flavor.

Make sure to select a ham that fits comfortably on your Big Green Egg.

How to Select a Bone-In Ham

When selecting a bone-in ham, look for one that has a good amount of fat marbling throughout.

This will help keep the meat moist and tender during the smoking process.

Additionally, choose a ham that has a nice pink color and a firm texture.

Avoid hams that have a strong odor or are discolored.

Preparing the Big Green Egg

preparing the big green egg

Before you start smoking your ham, you'll need to prepare your Big Green Egg.

Follow these steps to ensure your grill is ready to go:

Step 1: Clean the Grill

Start by cleaning the grill grates and removing any leftover residue from previous cooks.

This will help prevent any unwanted flavors from transferring to your ham.

Step 2: Set Up the Charcoal

Fill the firebox of your Big Green Egg with lump charcoal.

Lump charcoal is preferred over briquettes as it burns cleaner and imparts a better flavor.

Create a small well in the center of the charcoal pile to hold your smoking wood chunks.

Step 3: Add Smoking Wood

Choose your favorite smoking wood chunks, such as hickory or applewood, and place them in the well you created in the charcoal.

The smoking wood will add a delicious smoky flavor to your ham.

Step 4: Light the Charcoal

Using a chimney starter or an electric starter, light the charcoal in several places.

Let the charcoal burn until it is covered with a thin layer of white ash, indicating that it is ready for smoking.

Preparing the Ham

preparing the ham

Now that your Big Green Egg is ready, it's time to prepare the ham for smoking.

Follow these simple steps:

Step 1: Remove Packaging

Take the ham out of its packaging and discard any plastic wrap or netting.

If the ham has a layer of skin or fat, you can choose to leave it on for added flavor and moisture during the smoking process.

Step 2: Score the Ham

Using a sharp knife, score the surface of the ham in a diamond pattern.

This will allow the smoke and flavors to penetrate the meat more easily.

Step 3: Apply a Rub

Prepare a simple rub by combining your favorite spices, such as brown sugar, paprika, garlic powder, and black pepper.

Massage the rub onto the surface of the ham, making sure to cover all sides.

Step 4: Let the Ham Rest

Allow the ham to rest at room temperature for about 30 minutes.

This will allow the flavors to penetrate the meat and enhance the overall taste.

Smoking the Ham

smoking the ham

Now it's time to smoke the ham on your Big Green Egg.

Follow these steps for a perfectly smoked ham:

Step 1: Preheat the Big Green Egg

Close the lid of your Big Green Egg and adjust the vents to achieve a temperature of around 225°F (107°C).

This low and slow cooking method will ensure a tender and flavorful ham.

Step 2: Place the Ham on the Grill

Once the Big Green Egg has reached the desired temperature, carefully place the ham on the grill grates.

If your ham has a bone, make sure it is facing down to help distribute the heat evenly.

Step 3: Monitor the Temperature

Using a meat thermometer, monitor the internal temperature of the ham.

You're aiming for a final temperature of around 140°F (60°C).

This will ensure that the ham is fully heated through while remaining juicy and tender.

Step 4: Add Smoking Wood

Throughout the smoking process, periodically add more smoking wood chunks to maintain a steady flow of smoke.

This will enhance the flavor of the ham and give it that delicious smoky taste.

Step 5: Baste the Ham

For added moisture and flavor, baste the ham with a glaze or a mixture of your choice.

This can be done every hour or so during the smoking process.

Basting will help create a beautiful caramelized crust on the outside of the ham.

Step 6: Let the Ham Rest

Once the ham has reached the desired internal temperature, carefully remove it from the Big Green Egg and let it rest for about 15 minutes.

This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful ham.

Serving and Enjoying the Smoked Ham

serving and enjoying the smoked ham

Now that your smoked ham is ready, it's time to serve and enjoy it!

Here are a few serving suggestions:

Serving Option 1: Sliced Ham

Using a sharp knife, slice the smoked ham into thin slices.

Serve it as the centerpiece of a holiday meal or use it to make delicious sandwiches.

Serving Option 2: Pulled Ham

If you prefer a more tender and shredded texture, you can pull the smoked ham apart using two forks.

This is perfect for making pulled ham sandwiches or adding to soups and stews.

Serving Option 3: Glazed Ham

If you basted the ham with a glaze during the smoking process, the outside will have a beautiful caramelized crust.

Serve the ham with the glaze on the side for dipping or drizzle it over the sliced ham for an extra burst of flavor.

Cleaning and Maintaining Your Big Green Egg

cleaning and maintaining your big green egg

After enjoying your delicious smoked ham, it's important to clean and maintain your Big Green Egg for future use.

Follow these steps:

Step 1: Remove Ashes

Once the Big Green Egg has cooled down completely, remove the ashes from the firebox.

Use a metal ash tool or a vacuum cleaner specifically designed for grills to safely remove the ashes.

Step 2: Clean the Grill Grates

Scrub the grill grates with a grill brush to remove any remaining residue.

If necessary, use warm soapy water to thoroughly clean the grates.

Rinse them well and let them air dry before storing.

Step 3: Store in a Dry Place

Store your Big Green Egg in a dry and protected area, such as a garage or a shed.

This will help prevent any damage from the elements and ensure that your grill is ready for your next smoking adventure.

Conclusion

conclusion

Smoking a ham on the Big Green Egg is a fantastic way to elevate its flavor and create a delicious centerpiece for any meal.

By following the steps outlined in this article, you'll be able to achieve a perfectly smoked ham with a tender texture and a mouthwatering smoky taste.

So fire up your Big Green Egg, select a high-quality ham, and get ready to impress your family and friends with this easy and flavorful recipe!

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FAQ

What is the best wood to use for smoking a ham on a Big Green Egg?

Hickory is the best wood to use for smoking a ham on a Big Green Egg.

How long should I smoke a ham on a Big Green Egg?

You should smoke a ham on a Big Green Egg for approximately 4-6 hours, or until the internal temperature reaches 140°F.

Do I need to soak the wood chips before using them in my Big Green Egg for smoking a ham?

Yes, it is recommended to soak the wood chips for at least 30 minutes before using them in your Big Green Egg for smoking a ham.

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Asim Akhtar

Asim Akhtar

Asim is the CEO & founder of AtOnce. After 5 years of marketing & customer service experience, he's now using Artificial Intelligence to save people time.

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