Glazed, Smoked Ham on the Big Green Egg | Backyard Smoke Show

Is glazing a ham necessary? No.
Is it worth it? Absolutely.

This Glazed, Smoked Ham on the Big Green Egg is easy to prepare, incredibly delicious, and turns out glossy and irresistible every time. The sweet and tangy glaze caramelizes beautifully over smoky, tender ham, creating a show-stopping centerpiece perfect for any holiday or special occasion.

And the best part? A ham this size feeds a crowd, leaving plenty for creative next-day meals. It’s the gift that keeps on giving.

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Ingredients

1 whole, fully cooked bone-in ham (15 to 18 pounds)
Whole cloves
3 cups brown sugar
½ cup spicy brown mustard
1 can Dr Pepper or Coke
3 tablespoons apple cider vinegar

EGGcessories

ConvEGGtor
Roasting rack
9x13 non-stick pan

Step-by-Step Instructions

1. Set Up the Big Green Egg

Prepare the Big Green Egg for indirect cooking at 325°F. Install the convEGGtor and position a drip pan beneath the roasting rack to catch juices. The indirect setup allows the ham to warm gently while taking on subtle smoke flavor.

2. Score and Season the Ham

Place the ham on a cutting board and score the surface in a diamond pattern, about ⅛ inch deep. Insert a whole clove into the center of each diamond. This not only adds a touch of spice but gives your ham that classic holiday look.

Place the ham on the roasting rack inside the pan and transfer it to the Egg.

3. Smoke the Ham

Close the dome and let the ham smoke for 2 to 2½ hours, or longer depending on its size and package directions. Larger hams may take up to 3 to 3½ hours at a slightly lower temperature.

4. Make the Glaze

While the ham cooks, make your glaze. In a small saucepan, combine brown sugar, spicy mustard, apple cider vinegar, and soda. Bring to a simmer and cook until the mixture thickens slightly, about 15 minutes.

5. Glaze the Ham

After about 2 hours of cooking, begin brushing the glaze over the ham every 20 minutes. Each layer caramelizes beautifully, creating a glossy, golden finish.

6. Rest and Serve

Once the ham is shiny and fully heated through, remove it from the Egg and let it rest for 15 to 20 minutes before slicing. The glaze will set slightly as it cools, giving you picture-perfect slices.

Expert Recipe Tips

Use fruit wood like apple or cherry for a subtle, sweet smoke that complements the glaze.
If your ham is pre-sliced, brush the glaze between slices for extra flavor.
The soda helps the glaze caramelize while adding depth of flavor—Dr Pepper gives a cherry note, Coke adds richness.
Save the ham bone and leftover meat for soups, sandwiches, or breakfast hash.
For an extra layer of flavor, add a tablespoon of honey or maple syrup to the glaze.

Final Thoughts

This Glazed, Smoked Ham on the Big Green Egg is a classic made even better with the help of live-fire cooking. The combination of smoky aroma, sweet caramelized glaze, and juicy meat is guaranteed to impress your guests.

Serve it warm from the Egg as the star of your holiday table, then enjoy the leftovers for days to come. It’s simple, stunning, and absolutely delicious.