During my time using my Big Green Egg, I have done mostly chicken and beef. They are a lot quicker than pulled pork or even ribs. Sounless you are having guests over, you don’t try something that takes all day. Well, we had some friends over for dinner and as we were planning the menu weeks ago, I wanted to try something new but still something that had little chance of failure.
The worst thing you can do when expecting guests for dinner is to do something new that may not turn out. Then you are stuck serving food that you are not proud of, or you just give up and order pizza. I know the classics such as beer can chicken or chicken thighs would have been a hit, but it would have been pretty boring for me.
The answer turned out to be smoking a 10 lb. ham. Based on how much we all enjoyed it, I was glad I decided to ham it up.
Tequila Ham or as I was calling it, The Drunken Pig
Time: 5-6 hours.
Serves: 6-10 people with leftovers
Ingredients:
- 1 bone in smoked ham. We did a 10 lb. ham but you can do bigger or smaller. Don’t get the ham that is already set to serve (spiral ham).
- Olive oil.
- Pepper (2 table spoons)
- Mustard seed (2 table spoons)
- Tequila (1 cup)
- Brown sugar (1 cup)
- Honey (1/4 cup)
- Molasses (1 table spoon)
- Sugar (1 table spoon)
- 2 apples chopped into pieces
- 2 oranges chopped into pieces
- 4-6 cups of wood chips soaked.
Directions:
1. Take ham out of fridge and let it get to room temperature.
2. Prepare BGE for indirect cooking. You want the temperature set at 250 F before you put the ham on.
3. While the Egg is getting to temp, score your ham with a sharp knife. Make a checkerboard pattern on the top of the ham. This will let all the flavours of the glaze get into the ham. Once you have scored the ham, brush it with olive oil.
4. Once the Egg is ready, add your soaked wood chips, add a plate setter if you have one and then a drip pan with the chopped up apples, oranges, some water and any of the tequila if there is some left. Then add the grill on top. Let some of the wood burn off before putting ham on.
5. Place ham on the grill with the scored part facing up. Stick a digital thermometer in the ham and close the lid. You want the internal temperature to reach 160 F before taking the ham off. This should take about 4-5 hours. I read you want to cook your ham 1 hour for every 2 pounds.
6. Prepare the glaze. Mix the pepper, mustard seed, tequila, brown sugar, honey, molasses and sugar in a bowl and mix up. Put aside for later.
7. Wait for 3 hours and then start glazing. When you life the lid up the first time you will be amazed at how dark the ham is. From this point on I pretty much glazed the ham every 20-30 minutes until it was done.
8. Monitor the thermometer until the ham hits 160 F and take the ham off.
9. Set it in the house on a cutting board or plate and let it rest for at least 25 minutes. The temperature probably won’t even drop. This lets the juices build up. If you finish cooking sooner than expected, foil it and let it rest until you want to serve.
10. Slice the ham and serve. Want to know how to slice a ham? I watched this video. I need to work on my slicing for next time. It was pretty much the only thing I could have done better.
The end results were amazing. I took a little bite before serving and was blown away. The meat was juicy and you could taste the tequila. The crusty skin was even better. I offered a little piece of ham to my wife before putting the large platter out for guests and her reaction was just what I was looking for.
Our friends also gobbled up the ham. Even the one friend who as we heard, is not that fond of ham. Score one for the Big Green Egg. As the plate was getting empty, I asked if I should cut some more. The only answer I heard was “Uh, yeah, you probably should”.
This recipe will be added to the pile of meals we will do again. It covered all the requirements for me. It was fun to do, pretty easy and the end results were fantastic. Next time I will try a whiskey or bourbon glaze I think.
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FAQs
Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 minutes. Remove from the EGG once the internal temperature reaches 165ºF. Let the ham rest for at least 30 minutes.
Should I smoke a ham covered or uncovered? ›
Just keep the ham covered in foil so it doesn't dry out (you can keep basting) and you should be good to go. Extra Smokiness: If you want to increase that smokey flavor you can let the ham cook at the 215 degree F. temp for up to 2.5 – 3 hours.
Does a smoked ham need to be soaked before cooking? ›
Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..
Do you wrap a ham in foil to smoke? ›
Once ham has been basted and wrapped in aluminum foil, place it back on the smoker and cook for 1 hour at 225 degrees. After 1 hour and your ham reaches 140 degrees internal, it's time to glaze.
How long to smoke a 6 pound ham at 225? ›
Every 30 minutes, brush the entire surface of the ham with pineapple juice to keep the meat moist during the smoking process. Smoke the ham for about 20 minutes per pound, until it registers an internal temp of 140° on a digital thermometer inserted at the thickest part of the ham (not touching the bone).
How long to smoke a 12 pound ham at 225? ›
Though the actual temperature may range, a fresh ham is generally smoked low and slow, generally from 225°F to 325°F, in order to keep that big hunk of meat tender. Its internal temperature needs to reach at least 145°F, and that can take from 5 to 10 hours depending on the size of the ham and the cooking temperature.
How do you keep a ham from drying out when smoking? ›
After the ham smokes for about an hour, you'll want to start basting it every 30-45 minutes with apple cider. This keeps the ham from drying out. If you feel like your ham is looking a little dry, you can always cover it with foil inside the smoker after that initial hour.
Do you glaze a ham before or after smoking? ›
About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.
Do you put water in the pan when smoking a ham? ›
Water Pan: Fill the water pan in your smoker to create a moist cooking environment. This helps maintain the ham's moisture.
Does co*ke remove salt from ham? ›
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.
Can you eat raw smoked ham? ›
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.
What do you spray on ham when smoking? ›
With that in mind, what I tend to use and find is the best spritz for smoking is apple cider vinegar but water will work as well, or a 50/50 mix. Another great alternative is apple juice where the sugars in the juice also add another level of flavour to your bark.
What kind of ham is the best to smoke? ›
For smoking, skip the spiral-cut hams, which easily dry out. Select a bone-in ham that hasn't been pre-sliced for the best flavor.
What is the best spritz for smoked ham? ›
There are many liquids that you can use for spritzing. The most popular choices are apple cider vinegar, beer, and wine. But you can also use tomato juice, vegetable juice, or any type of broth. If you're looking to add some extra flavor, you can use a BBQ sauce, honey mustard, or teriyaki sauce.
How long to smoke a precooked ham at 225? ›
Once your grill or smoker reaches a temperature of 225, place the ham on the grate. If the Ham is fully cooked, smoke for one hour. How long does it take to smoke a ham that's uncooked? If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit.
How long to smoke a 7 lb fully cooked ham? ›
A general rule of thumb is to allow around 20-30 minutes of cooking time per pound. Flavor: Consider whether you want a fully cooked ham or a fresh ham that requires more work. Precooked hams are convenient but may lack the depth of flavor you get with a fresh, raw ham.
How long to smoke pre-cooked ham on green EGG? ›
Cook uncovered for 2 hours. Cover with foil and cook another hour. Uncover the ham, glaze, and cook for 30 minutes until the ham reaches an internal temperature of 140°. Remove the ham from the EGG and let rest for 10 minutes.
How long do you cook a 10 pound smoked ham? ›
If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.
