The Green Egg and a Ham

12 Apr The Green Egg and a Ham

Green Egg and Ham!

Ham is a very traditional meal on Easter, and I will use about any excuse for serving a ham!  As big of a fan as I am of spiral hams, sometimes I like to get a regular ham (a “city ham,” not a “country ham”) and slice it myself.   Since I need to heat it up and glaze it for serving, why not amp up the flavor and add some extra smoke and spice!

For this recipe, I used a Smithfield bone-in ham.  I scored the skin that was remaining on the ham, and then seasoned with my Ultimate BBQ Rub (your favorite BBQ rub will do fine here, or brush with a thin layer of Dijon mustard and then coat with brown sugar.)  I place the ham in a small aluminum pan to contain the juices and glaze drippings from the ham.

I set my Big Green Egg up to run at 275 degrees, with some apple wood.  I did use a deflector plate (called the “ConvEGGtor” plate- basically a heat deflector that allows you to cook for longer periods of time without putting your food directly over the flame.) I cook the ham for about 12-15 minutes per pound, until internal temperature is 135 degrees.   After you reach that internal temperature range, start glazing with the Jalapeno-Peach Glaze.

 Continue to cook until internal temperature is 140-145 degrees, glazing occasionally.  Remove from Egg and allow to cool slightly.  Slice and serve.

Print Recipe
Jalapeno Peach Glazed Ham
This Ham is perfect for Easter or any time you want to enjoy a Ham.
Prep Time 20 minutes
Cook Time 3 hours
Servings
people
Ingredients
For the Ham
Peach-Jalapeno Glaze
Prep Time 20 minutes
Cook Time 3 hours
Servings
people
Ingredients
For the Ham
Peach-Jalapeno Glaze
Instructions
  1. Get Big Green Egg or your favorite smoker running at 275 degrees
  2. Score fat in a diamond pattern
  3. Season ham with your favorite BBQ Seasoning
  4. Place on smoker and cook until internal temp is around 135 degrees, about 12-15 minutes per pound
  5. While ham is smoking, prepare glaze. To a sauce pot over medium heat, add butter and jalapeño and cook for 2-3 minutes. Add garlic and cook for 2 minutes or until golden. Add ginger and cook for 2 minutes
  6. Add orange juice and deglaze pan. Cook until orange juice is reduced by half.
  7. Whisk in Peach Preserves and bring to a slight boil, then simmer for 5-6 minutes until thickened.
  8. After ham reaches 135 degrees, begin brushing with glaze and continue to cook until ham reaches 140-145. Remove from smoker, slice and serve with extra glaze on side.
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