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 as well. If you prefer a milder flavor, 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.
I am a paid Smithfield Foods Ambassador. However, my opinions and recipes contained in this post are mine and voluntary.
For the Ham
- 1 8-10lb Bone-in Ham
- 2-3 TBS BBQ Rub
- 1 TBS unsalted butter
- 1 TBS Jalapeno diced, seeds removed
- 1" Fresh Ginger Root peeled and sliced
- 1 13 oz jar Peach Preserves
- 1 tsp minced garlic
- 1/2 cup Orange Juice
- Get Big Green Egg or your favorite smoker running at 275 degrees
- Score fat in a diamond pattern
- Season ham with your favorite BBQ Seasoning
- Place on smoker and cook until internal temp is around 135 degrees, about 12-15 minutes per pound
- 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
- Add orange juice and deglaze pan. Cook until orange juice is reduced by half.
- Whisk in Peach Preserves and bring to a slight boil, then simmer for 5-6 minutes until thickened.
- 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.