Double Smoked Maple Bourbon Glazed Ham

Big Green Egg

By: @The_BBQ_Buddha - Chris Sussman 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. Visit: www.TheBBQBuddha.com

PREP TIME

15 Minutes

EGG TEMP

275°F/135°C

COOK TIME

2-4 Hours

SERVINGS

8-12

Ingredients

Main

1 bone-in half spiral ham
3 cups (720 ml) apple juice
1 yellow onion, chopped
2 tablespoons (30 ml) yellow mustard
BBQ rub

Glaze

1/2 cups (120 ml) pineapple juice
1/2 cups (120 ml) maple syrup
1 cup (240 ml) bourbon
1/4 teaspoons (1.3 ml) Dijon mustard
1 teaspoon (5 ml) cinnamon
1 cup (240 ml) brown sugar

Instructions

Main

Step 1

Set the EGG for indirect cooking with the convEEGtor at 275°F/135°C with chunks of hickory wood.

Step 2

Cover the ham in yellow mustard and add the BBQ rub. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. Cook uncovered for 2 hours. Cover with foil and cook another hour. Uncover the ham, glaze, and cook for 30 minutes until the ham reaches an internal temperature of 140°F/60°C.

Step 3

Remove the ham from the EGG and let rest for 10 minutes. Slice and serve.

Glaze

Step 1

Add glaze ingredients to pan, bring to a boil, and reduce. Cook for 30 minutes or to your desired thickness.

Instructions

Main

Set the EGG for indirect cooking with the convEEGtor at 275°F/135°C with chunks of hickory wood.
Cover the ham in yellow mustard and add the BBQ rub. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. Cook uncovered for 2 hours. Cover with foil and cook another hour. Uncover the ham, glaze, and cook for 30 minutes until the ham reaches an internal temperature of 140°F/60°C.
Remove the ham from the EGG and let rest for 10 minutes. Slice and serve.

Glaze

Add glaze ingredients to pan, bring to a boil, and reduce. Cook for 30 minutes or to your desired thickness.

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