Courtesy of Pam Brand from Biscuits and Burlap
A traditional favorite elevated when cooked on the Big Green Egg.
Ingredients
- 7-12 lb. ham, not spiral sliced
- 3 cups apple juice – water or other juice can be used
- 2 cups of apples, oranges or other fruits, cut into small pieces
Instructions
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with Big Green Egg smoking chips. We recommend the apple smoking chips.
Fill a drip pan with the juice and fruit and place on the convEGGtor.
Score the fat portion of the ham in a checkerboard pattern, making cuts approximately 1 inch apart, and 1 inch deep.
Cook for approximately 1 hour for 2 lbs. of weight. During the last hour of cooking, brush ham with the glaze. Remove when the ham has reached the internal temperature of 155- 160°F/68 – 70°C.
Let the ham rest before serving
Glaze for Ham Ingredients
- 1 cup brown sugar
- 1 tsp black pepper
- ¼ cup of bourbon
- ¼ cup of syrup
- 2 tbsp of brown mustard
Glaze for Ham Instructions
For the glaze mix all the ingredients together and let sit for 2-3 hours.
