Double Smoked Ham Perfection on the Big Green Egg

Omaha Steaks Duroc Ham Easter Dinner

• Duroc Boneless Country Ham (2.5 lbs.)
• 1 pkg. Family-Sized Smashed Potatoes (32 oz.)
• 1 pkg. Steakhouse Creamed Corn (20 oz.)
• 2 pkgs. Green Beans in Butter Sauce (6.5 oz. pkgs.)
• 6 (4 oz.) Caramel Apple Tartlets
• 4 (3 oz.) Individual Baguettes with Garlic Butter

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Selecting the Perfect Ham for Your Big Green Egg Adventure

When it comes to smoking a ham on your Big Green Egg, the type of ham you choose can make all the difference. The two main types you’ll find at your local grocery store are city hams and country hams.

But what’s the difference between the two? And which one is best for your ham recipe? Let’s dive in and find out.

City Hams vs. Country Hams – What’s the Difference?

City hams are the most common type you’ll find at the store. They’re wet-cured and usually come pre-cooked, so all you need to do is reheat them. City hams have a milder flavor and a softer texture compared to country hams.

Country hams, on the other hand, are dry-cured and often smoked. They have a more intense, salty flavor and a denser texture. Country hams are typically sold uncooked, so they require more preparation time.

So which one should you choose for your Big Green Egg smoking adventure? At the end of the day, what you like is really what matters most. If you want a milder, more tender ham, go for a city ham. If you’re looking for a bolder flavor and don’t mind a bit more prep work, a country ham might be the way to go.

Choosing Between Butt End and Shank End

When selecting your ham, you’ll also need to decide between the butt end and the shank end. The butt end comes from the upper part of the leg and is more tender and flavorful. It’s also easier to carve.

The shank end, on the other hand, comes from the lower part of the leg. It’s a bit tougher and less meaty, but it’s also usually cheaper. If you’re on a budget, the shank end can be a good choice.

Ultimately, the best ham for your Big Green Egg smoking adventure will depend on your personal tastes and preferences. Whether you go for a city ham or a country ham, butt end or shank end, you’re sure to end up with a delicious, smoky treat.

Preparing Your Ham for the Big Green Egg

Now that you’ve selected the perfect ham for your smoking adventure, it’s time to get it ready for the Big Green Egg. So, let’s dive right in and break down how to get your ham from the fridge to the feast.

Scoring and Applying Dry Rub

First, you’ll want to score your ham in a checkerboard pattern. By doing this, you’re giving the dry rub a VIP pass to mingle deeply with the meat, ensuring every bite is bursting with flavor and wrapped in a deliciously crusty hug. Use a sharp knife to cut diagonal lines about 1/4 inch deep across the surface of the ham, then repeat in the opposite direction to create a diamond pattern.

Next, it’s time to apply your dry rub. You can use a store-bought rub or make your own by combining brown sugar, paprika, garlic powder, onion powder, and black pepper. Massage the rub all over the surface of the ham, making sure to get it into all the nooks and crannies.

Setting Up Your Big Green Egg for Indirect Cooking

To smoke your ham on the Big Green Egg, you’ll need to set it up for indirect cooking. This means creating a two-zone fire with the coals on one side and the ham on the other.

Start by filling your Big Green Egg with charcoal and lighting it. Once the coals are hot, push them to one side of the grill and place a drip pan on the other side. This will catch any juices that drip off the ham during cooking.

Place your ham on the grate over the drip pan, making sure it’s not directly over the coals. Close the lid and adjust the vents to maintain a temperature of around 250°F.

Mastering the Art of Double Smoking Ham on the Big Green Egg

If you really want to take your smoked ham to the next level, try double smoking it on your Big Green Egg. Double smoking involves smoking the ham twice, which adds an extra layer of smoky flavor.

The Double Smoking Process Explained

To double smoke your ham, start by smoking it as you normally would for about 2-3 hours. Then, remove the ham from the Big Green Egg and wrap it tightly in foil.

Place the wrapped ham back on the grill and smoke it for another 1-2 hours, or until it reaches an internal temperature of 140°F. This second round of smoking will infuse the ham with even more smoky goodness.

Once your ham is fully cooked, remove it from the Big Green Egg and let it rest for at least 30 minutes before slicing and serving. Letting it rest before you slice means all those tasty juices have a chance to move back through the ham, making every bite tender and packed with flavor.

Double smoking your ham on the Big Green Egg takes a bit more time and effort, but the end result is well worth it. Your guests will be blown away by the deep, complex flavor and melt-in-your-mouth texture of your double smoked ham.

Crafting the Ultimate Glaze for Your Smoked Ham

You’ve got your ham all prepped and ready to go, but what about the glaze? The right glaze can take your smoked ham from good to mind-blowingly delicious.

Let’s explore a couple of glaze recipes that will have your taste buds singing and your guests begging for seconds.

Bourbon Glaze Magic

Want to add some serious depth and richness to your smoked ham? Look no further than a bourbon glaze.

The smoky, caramel notes of bourbon pair perfectly with the salty, savory flavors of ham. Here’s how to create this magical elixir:

• In a saucepan, combine 1 cup of bourbon, 1 cup of brown sugar, 1/2 cup of dijon mustard, and 1/4 cup of honey.
• Simmer the mixture over medium heat, stirring occasionally, until it thickens and reduces by about half (this should take around 15-20 minutes).
• Brush the glaze generously over your ham during the last 30-45 minutes of smoking, reapplying every 10-15 minutes for maximum flavor.

Sweet Pineapple Glaze

If you’re craving something a little sweeter and more tropical, a pineapple glaze is the way to go. The bright, tangy flavors of pineapple cut through the richness of the ham beautifully.

Here’s a step-by-step guide to creating this delightful glaze:

1. In a blender, combine 1 cup of pineapple juice, 1/2 cup of brown sugar, 1/4 cup of dijon mustard, and 1/4 cup of honey. Blend until smooth.
2. Transfer the mixture to a saucepan and simmer over medium heat, stirring occasionally, until it thickens and reduces by about a third (this should take around 10-15 minutes).
3. Brush the glaze generously over your ham during the last 30-45 minutes of smoking, reapplying every 10-15 minutes for maximum flavor.

No matter which glaze you choose, your smoked ham is sure to be the star of the show. So go ahead, get creative, and craft the ultimate glaze for your masterpiece.

Essential Tips for Smoking Ham on Your Big Green Egg

Smoking a ham on your Big Green Egg can be a bit of an art form. But with these pro tips, you’ll be churning out juicy, flavorful hams like a seasoned pitmaster in no time.

Here are a couple of key things to keep in mind:

Monitoring Internal Temperature

One of the most crucial aspects of smoking a ham is keeping a close eye on its internal temperature. You want to make sure it reaches a safe temperature without overcooking and drying out.

Aim for an internal temperature of around 140°F (60°C). Use a reliable meat thermometer and check the temperature in the thickest part of the ham, away from the bone.

Using Apple Juice for Moisture

Smoking can sometimes dry out your ham, especially if you’re not careful with the temperature and cooking time. One way to combat this is by using apple juice to keep your ham moist and flavorful.

Fill a foil pan or drip pan with a mixture of 1 part apple juice to 1 part water, and place it underneath your ham as it smokes. The liquid will create a humid environment and infuse your ham with a subtle sweetness.

You can also use a basting brush to periodically brush the apple juice mixture over your ham as it cooks, for an extra boost of moisture and flavor.

Serving and Enjoying Your Double Smoked Ham

After pouring your heart and soul into crafting something truly special, it’s finally time to kick back and soak up all the good vibes that come from seeing your hard work pay off. Here are some tips for serving and savoring your double smoked ham.

Cutting Perfect Ham Slices

The key to beautiful, uniform ham slices is a sharp knife and a steady hand. For best results, let your ham rest for at least 20-30 minutes before slicing.

Start by cutting off any skin or excess fat. Then, slice the ham against the grain for maximum tenderness. Aim for slices that are about 1/4 to 1/2 inch thick.

Complementing with Sauces

While your double smoked ham will be incredibly flavorful on its own, the right sauce can take it to the next level. Here are a couple of sauces that pair beautifully with smoked ham:

• Apricot BBQ Sauce: The sweet, tangy flavors of apricot complement the smoky, salty flavors of ham perfectly. Mix together 1 cup of apricot preserves, 1/2 cup of BBQ sauce, and 1/4 cup of dijon mustard for a quick and easy glaze.
• Mustard BBQ Sauce: If you like a bit of a kick, a mustard-based BBQ sauce is the way to go. Mix together 1 cup of Kelley’s Stone Ground Mustard, 1/2 cup of honey, 1/4 cup of apple cider vinegar, and 1 tablespoon of Worcestershire sauce for a tangy, spicy sauce that cuts through the richness of the ham.

No matter how you slice it (pun intended), your double smoked ham is sure to be a hit. So gather your friends and family, and enjoy the incredible flavors and textures you’ve created.

The Finishing Touches : Resting and Presentation

You’ve put in the work, now it’s time to let that ham shine. The final steps are crucial in ensuring your smoked ham is ready to impress at any gathering.

Don’t rush the process – giving your ham the proper rest and presentation will take it from good to unforgettable.

Letting Your Ham Rest

After all that time in the smoker, your ham needs a moment to collect itself. Resting allows the juices to redistribute throughout the meat, ensuring every bite is as succulent as the last.

Remove your ham from the heat and let it rest for at least 15-20 minutes before slicing. This may seem like torture, but trust me, it’s worth the wait.

Use this time to bask in the glory of your creation and maybe snap a few photos for Instagram – no judgment here.

Presentation Tips for Maximum Impact

Now that your ham is rested and ready, it’s time to make it look as good as it tastes. If you’re aiming to impress your guests, nailing the presentation is where it’s at.

Start by transferring your ham to a serving platter worthy of its magnificence. Give it a final brush with any remaining glaze for an extra boost of flavor and shine.

For a classic look, score the ham in a diamond pattern and stud each intersection with a clove. It’s a simple touch that adds visual interest and a subtle spiced aroma.

If you’re feeling fancy, try garnishing your platter with fresh herbs, citrus slices, or even edible flowers. A pop of color can really make your ham stand out on the table.

Don’t forget the sides. Circle your ham with all your favorite sides to make the whole setup look and taste fantastic. Some classic options include:

• Roasted vegetables
• Dinner rolls
• Macaroni and cheese
• Green bean casserole

With a little extra attention to detail, your double smoked ham will be the star of the show and the talk of the town.

FAQs in Relation to Double Smoked Ham on the Big Green Egg

How long does it take to smoke a ham on the Big Green Egg?

Smoking a ham on the Big Green Egg usually takes about 15 minutes per pound at 225°F.

How long does it take to double smoke a ham?

Double smoking a ham adds depth and flavor, taking roughly 20 minutes per pound at around 225°F.

How long to smoke a 12 pound ham at 225?

A 12-pound ham needs about three hours in the smoker set at steady temps of around that sweet spot: 225°F.

What is the difference between smoked and double smoked ham?

A regular smoked ham has been through one round of smoking. Double smoked means it has been smoked twice—providing an extra smoky taste.

Conclusion

So, there you have it. The secret sauce to transforming a simple backyard BBQ into an epic tale of flavors with the Big Green Egg isn’t locked in ancient texts or hidden behind complex rituals. It’s about choosing the right ham, understanding its character whether city or country, and embracing the art of double smoking for that extra layer of flavor.

We walked through setting up your grill for indirect cooking magic, scoring and rubbing down that beauty before letting it bathe in smoke and heat. We even got creative with glazes – from bourbon’s rich embrace to pineapple’s sweet kiss – ensuring every slice is a morsel of perfection.

But what really makes this journey memorable isn’t just mastering temperature controls or basting techniques; it’s about creating moments around smoky tendrils wafting through air, sharing stories over juicy slices glazed to perfection. This adventure doesn’t end when the last piece is carved but continues as each bite sparks conversations and cements bonds.

The essence captured here transcends culinary skills; it weaves into our lives threads of joyous gatherings lit by amber coals under starry skies. And let’s not forget those pro tips—monitoring internal temps like a hawk and keeping things moist with apple juice—that ensure success time after time.

Your Big Green Egg stands ready as more than just a grill—it’s your ticket to unforgettable feasts where smoked ham takes center stage amidst laughter and shared tales. Feel accomplished because today you’ve armed yourself not just with recipes but with experiences waiting to unfold at your next cookout.

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