Step by step instructions for smoking ham on a Big Green Egg, plus a delicious bourbon glaze. 6-8 pounds.  Double the recipe for a whole ham. Here is a link to a great little smoker http://amzn.to/1GtcQOq www.tangospice.com I hope you enjoy how to smoke a ham. We are unable to determine exactly what natural juices consist of but this verity is considered the second best option for ham. Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours.. Let’s spend a few minutes talking about the types of hams,  just how you should go about selecting and preparing that perfect ham on your Big Green Egg. Let sit for 2-3 hours and then stir again before glazing ham. The ham is already cooked. Remove ham from package and place directly on smoker rack. Fuzzy’s Whole Fresh Ham. ham. Method Of Cooking: Big Green Egg (other smoker or grill) on the V-Rack placed on the grill grate… over an aluminum roaster (as your drip pan)…which is placed on the plate setter…which is directly on the coals (no fire ring). This fresh ham is like any other pork roast you may encounter. Keywords: keto ham glaze, sugar free ham glaze, low carb ham glaze, low carb ham glaze recipe, Tag @grillgirlrobyn on Instagram and hashtag it #grillgirlrobyn. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked to bring out all the best flavor of your favorite cut of pork. We will be doing this ham with an indirect cooking method so get your Egg fired up and add a few wood chunks to your coals if you like. Now that the ham is on the egg let’s talk about the glaze. Not a big believer in the dogma of outdoor cooking. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Smoked Ham on Big Green Egg Score fat portion of ham in checkerboard pattern, making cuts approximately 1 inch apart, and 1 inch deep. Load the charcoal into the Egg to the top of the firebox, then mix the soaked wood chips into the charcoal. While ham is smoking, mix up Maple Glaze by combining Maple Syrup, Dark Brown Sugar, Light Brown Sugar, Honey Dijon Mustard and Apple Juice over medium heat. If going to reheat the glaze before use, add 1/4 cup of water to help loosen the glaze. When we first s. southern food than smoked ham with a bourbon laced glaze. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. A student of all things outdoor cooking. The size doesn't matter; buy it as big or small as you are comfortable with. We’re Sara and Pam, a mother-daughter duo coming atcha from two small towns on the outskirts of Atlanta. With the grill at 600F, if you don’t soak the chips for an extended period that will be gone before you can get the ham on the grill! Drop in the convEGGtor and get the Egg running 225°-250°F. Unlike with a cured and smoked ham, you have to cook a raw ham from scratch up to a food-safe temperature (again, like a turkey). Let’s review the reheating steps and we can talk glaze in just a few minutes. Also, you can go through the process of curing the ham yourself with a salt mixture, but it is not necessary. Remove your ham and let it rest 15-20 minute. This is thought to be the best tasting city hams. When it’s time get that ham sliced up and served to your guests. Place the Bradley racks with the ham steaks onto the smoker grate or lay the ham steaks onto the smoker grate (rub side up). Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. Heat the mixture in a saucepan until it is warm. It’s time to stop settling for average. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. If you need a quick refresher on getting your egg up and running take a look at the ” How to Lay a Fire and Control the Temp on your Big Green Egg” write up. It's hard to screw up! This recipe makes enough glaze for 1/2 ham appx. Or you can do what I do and go with a full on 1 pound per person with ether bone in or boneless. If a ham is labeled semi-boneless this hip bone has been removed. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. My focus is on healthy, simple and creative recipes on the grill. I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. How to Smoke A Fresh Ham in A Smoker (Curing, Smoking, and More) by Brian Published July 12, 2019 Last Updated December 3, 2019 I am sure that smoked ham is a familiar dish to everyone; the memory of that one piece of delicious smoked ham from last Thanksgiving dinner alone is enough to kick start your salivation. Make this simple keto friendly ham glaze to keep yourself in ketosis and your friends and family will never know you swapped the sugar! Set up big green egg at 225 degrees. When it comes to city hams we have a few options so let’s explore these. Charcoal, wood or gas it doesn’t matter. Now that you have your fully cooked city ham back at home it’s time to start talking about how to get that baby on the Egg and ready for the guests. We love food and the South and you’ll find plenty of both here! Thank you so much for reading. Is this how you know it? If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Sign up here and we'll send you our new posts when they come out. Cover the ham in yellow mustard and add the BBQ rub. ham, it should smoke at 225 degrees for 5-6 hours, or until it reaches an internal temperature, at it's widest point, of 160 degrees. Here’s a quick look at what you’ll see on the label and exactly what it means: “Ham or NO WATER ADD” indicates a cured pork leg that is at least 20.5% protein with no added water. If you choose to go with Hickory use it sparingly. This ham was about 8 pounds, so it smoked for about 8 hours. Use a spray bottle to spritz the ham with water once every hour. We'll never send you spam or give your information to anyone else. For hams not spiral-sliced. Till next time happy grilling. After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. dry mustard and a pinch of dry cloves in a bowl. There are two general ways to cure a ham. at 600F. The shank or lower end can be easier to carve. When it becomes hot scatter the. Close the rEGGulator on top and also the air regulator underneath the ceramic bottom and let the shoulder smoke another 8 minutes; because you have closed off all of the air supply, the smoke stays well in your EGG. didn’t put any seasoning on ham… Go with ¾ pounds per person for a bone in. Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with Big Green Egg smoking chips. Any type woods will do so use your favorite. I’d love the hear your tips and tricks for ham on the grill. It’s a fairly straight forward cook that you can do with minimal effort. Carefully open the lid of the EGG and remove the pork shoulder. For boneless ham consider buying ½ pounds per person if you don’t think they are going to want a second helping. It doesn’t taste like the ham we know until some type of curing takes place. Click. For leftovers, you can keep it low carb with Ham Biscuits made with GrillGirl’s Low Carb Carbquick Biscuits! Then once it hits 160 I wrap in aluminum foil and return to the smoker. Before this curing/smoking process the cut is referred to as a fresh or green ham. Now that the ham is on the egg let’s talk about the glaze. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Check out these Sides to go with your ham! I encourage women to learn to grill as it is a great way to create healthy, flavorful dishes… Read More…, Designed by Elegant Themes | Powered by WordPress, How to Season and Care for Cast Iron Cookware, Green Mountain Grill Pellet Smoker Recipes, ” How to Lay a Fire and Control the Temp on your Big Green Egg”, Sriracha BBQ Chicken Wings on the Pit Barrel Cooker, Newest Contributor, Leslie Roark Scott: Ubon’s BBQ Steeped In Family Tradition, Brunch Just Got Better: Grilled French Toast, Margherita Pizza on the Green Mountain Grill, How to Use the Green Mountain Grill Pizza Oven Attachment, Use Code GRILLGIRL for 15% off Kingsford’s New Store, Pickle Juice Brined and Smoked Spatchcocked Turkey. So with a quality recipe in tow it’s time to fire up the Big Green Egg and see what we can do here as we revisit our smoked turkey on the Big Green Egg. Prepare the brine. Feel free to skip over this and scroll right down to the cook if you want to jump right into it. Stuff it with bacon, bathe it in bourbon and smoke it on the Big Green Egg. Ours dates ba, It's easy these day to support those mega online b, We both have a serious love affair with cheese. Peel – Remove the cooked eggs from the smoker and place into an ice bath immediately. We have been blessed with absolutely gorgeous weather lately. Go rogue for Thanksgiving, Christmas or Easter by making a Bacon Bourbon Smoked Turkey. Build charcoal fire and when it becomes hot (red glowing coals) add. Peel the eggs. It can be a tad bit strong at times. Fill your aluminum roaster with Apple Juice. Return the eggs to the smoker right on the grates. You can season and roast the ham much like how you would prepare a turkey. Build charcoal fire and when it becomes hot (red glowing coals) add soaked wood chips on top of hot coals. I will never spam you, I promise- just great recipe content into your inbox! While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. Grill your ham for 20-30 minutes per pound. A ham on the Big Green Egg is a crowd pleaser for sure. Re-glaze every 15 min or so until your ham reaches an internal temperature of 140°f. Pull it off when the final temp hits 190 and let it rest in a dry cooler wrapped in old towels for a … Preheating your smoker while you prepare your ham is an … Baste the ham with sauce once every hour. Close the lid and smoke for 30 minutes. Cook for approximately 1 hour for every two pounds of weight of the ham, maintaining as close to 275 degrees as possible. A good rule of thumb at this temperature range will be 12-15 minutes per pound. Soaked overnight in water to get rid of some of the salt. It needs to be only 18.5% protein, and generally has about 7 or 8% added water. The top half of a ham is known as the butt end. “It was just a 7 lb shank end of whole country ham. Posted by Jon Solberg | Apr 2, 2020 | Big Green Egg Series, Contributor's Posts, Keto Friendly Recipes, Paleo Friendly Recipes, Pork and Italian Sausage, Recipes, Uncategorized. The  lower muscles work harder than the uppers so the shank end can be slightly tougher than the butt end. Experience kamado charcoal grilling at it’s finest. We like using grilling gloves for that transport. The prep time is minimal and out of the pork recipes , such as for pork butt , pork loin , pork chops , pork shoulder , spiral cut ham , and pre- cooked ham , this will get you started on a meaty smoked ham in no time. Dry cured hams are referred to as country hams. Your ham is already cooked so there isn’t … Please share them in the comments below. Smoke the Ham. Shop Kamado Joe® ceramic grills and egg style bbq smokers. Wet cured hams are referred to as city hams. 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