Double Smoked Ham Big Green Egg Recipe: Slow-Cooked Smokiness in a Cast Iron Cradle

This double smoked ham Big Green Egg recipe turns a simple cut of pork into a showstopping centerpiece with deep, smoky flavor and tender perfection. The cast iron chamber creates an ideal environment for slow-cooked smokiness, ensuring every bite delivers that restaurant-quality experience at home.

I’ve perfected this method over countless grilling sessions, balancing precise temperature control with hands-off simplicity—critical for achieving that signature bark and juicy interior.

The key lies in wrapping the ham properly to retain moisture while allowing the smoke to penetrate deeply, then maintaining a steady temperature of 225°F for hours until the internal temperature reaches 160°F.

This slow process breaks down the collagen, resulting in meat that’s fork-tender yet holds its shape beautifully. The Big Green Egg’s even heat distribution ensures no cold spots, making it the ideal tool for this technique.

Once you pull it from the heat, let the ham rest for at least 30 minutes before slicing—this crucial step guarantees clean cuts and maximum juiciness.

The final result is a ham with a glossy, crackling exterior and a pink, flavorful interior that pairs perfectly with classic sides like honey-glazed carrots or a tangy apple slaw. Every detail matters, from the smoke ring to the resting time, to deliver a ham that rivals any competition-style cook.

For those who want to elevate their presentation, a final basting with a simple brown sugar glaze adds a touch of sweetness that complements the smoky depth. Serve it as the centerpiece of your next gathering, where its rich aroma and melt-in-your-mouth texture will leave guests asking for seconds.

This isn’t just a recipe—it’s a method that turns a basic ingredient into a masterpiece.

Ingredients for double smoked ham big green egg

Six pounds of pork perfection. Smoky, sweet, and restaurant-quality at home.

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The ham is the star here—opt for a bone-in spiral cut, pre-smoked and fully cooked, to save time. Professional butchers recommend Costco or Whole Foods for their consistent quality, but any well-aged, fully cooked ham works. The key is selecting one with a vibrant pink interior rather than overly gray meat, which indicates proper curing. For the wood chips, hickory or applewood delivers classic smoky depth, while cherry imparts a subtle sweetness. Soak the chips in water for 30 minutes before using to prevent flare-ups.

No apple cider vinegar? White wine vinegar or lemon juice works in a pinch, though the flavor profile shifts slightly. For the glaze, maple syrup can replace honey at a 1:1 ratio, though it’s less sweet. If you prefer a saltier glaze, reduce the brown sugar by 2 tbsp and add an extra 0.5 tsp of kosher salt. Fresh herbs are ideal, but dried rosemary and thyme at half the quantity maintain the aromatic foundation. The butcher’s twine should be cotton or hemp—avoid nylon, which can melt under heat.

Store the ham in the fridge for up to 5 days before cooking to allow flavors to meld. The basting solution keeps well in the fridge for 1 week if stored in an airtight container. After cooking, let the ham rest 30 minutes before slicing to retain juiciness. For presentation, drizzle the brown sugar glaze over the top just before serving. The Big Green Egg’s residual heat keeps the ham warm for 2 hours post-cooking, ideal for holiday gatherings or large crowds.

Step-by-step instructions for slow-cooked smoked ham

Transform your Big Green Egg into a smoker with these precision steps for perfectly smoked ham.

Begin by unwrapping the 6 lb Bone-In Spiral Ham and placing it fat-side up on a cutting board. Use the 1 Butcher’s Twine to secure the spiral tightly, ensuring the ham maintains its shape during smoking. This prevents unraveling and promotes even cooking.

In a small saucepan, combine the ½ cup Apple Cider Vinegar, ½ cup Brown Sugar, and ¼ cup Honey over medium heat. Stir until the sugars fully dissolve and the mixture reaches a gentle simmer. Remove from heat and let cool slightly—this creates a balanced glaze with tangy, sweet, and caramelized notes.

Fill the water pan of your Big Green Egg with 1 cup Pork Broth to maintain moisture during the cook. Add the 1 lb Smoked Wood Chips (hickory or applewood) to the charcoal ring and arrange coals around the ring, leaving a clear zone over the water pan for indirect heat. Preheat the Egg to 225°F with the lid closed.

Once the temperature stabilizes, place the ham on the grill grate over the water pan, fat-side up. Brush the ham generously with the cooled glaze, reserving about ¼ cup for later basting. The ham should rest in the Egg for 4-5 hours, allowing the smoke to penetrate deeply while the glaze caramelizes gradually.

After 4 hours, check the internal temperature of the ham using a meat thermometer. When it reaches 160°F, remove the ham from the Egg and transfer it to a sheet of 1 sheet Aluminum Foil. Fold the foil tightly around the ham, sealing in moisture and steam.

Return the wrapped ham to the Egg for an additional 1-2 hours to ensure the internal temperature reaches 165°F. This resting phase, combined with the foil wrap, guarantees tender, juicy meat with a crisp exterior. Meanwhile, prepare the aromatics by combining ¼ cup Fresh Rosemary and 0.1 cup Fresh Thyme in a small bowl.

Remove the ham from the foil and place it on a cutting board. Unwrap the foil and brush the ham with melted ¼ cup Unsalted Butter, ensuring even coverage. Sprinkle the chopped rosemary and thyme over the surface, then let the ham rest for 15-20 minutes before slicing.

Season the ham generously with 1 tsp Diamond Crystal Kosher Salt and ½ tsp Ground Black Pepper just before serving. The butter basting adds richness, while the fresh herbs infuse the final moments of cooking, elevating the ham’s flavor profile.

Troubleshooting this recipe

Temperature Troubleshooting

If your Big Green Egg isn’t hitting 225°F consistently, check your charcoal setup first. Overcrowding the charcoal ring or placing too many coals on one side creates hot spots. I recommend using 2-3 pounds of charcoal arranged evenly around the Egg’s perimeter—this provides steady indirect heat.

A digital thermometer like Thermoworks Smoke ensures accuracy, as built-in gauges can be unreliable. 🌡️

Moisture Control Issues

Dry ham happens when the water pan runs dry or the lid isn’t fully sealed. Always use 1 cup pork broth in the pan and check levels every 2 hours. Add more broth if needed.

The lid should create a tight seal—test it by placing a dollar bill on the edge; if it slides out easily, adjust the gasket or tighten the clamps. A damp towel draped over the water pan also traps moisture.

Uneven Smoke Penetration

If the ham’s exterior is smoked but the interior lacks depth, the wood chips may need soaking or repositioning. Soak 1 lb hickory or applewood chips in water for 30 minutes before adding them to the charcoal ring.

Alternatively, place the chips directly on the water pan to create more smoke. Rotate the ham every 1 hour for even exposure, using butcher’s twine to secure it temporarily.

Glaze Caramelization Problems

A glaze that won’t stick or turns too dark often stems from over-simmering. Reduce the brown sugar by 2 tablespoons if it’s burning, or brush it on later in the cook. For better adhesion, mix the glaze with 1 tablespoon cornstarch to thicken it slightly.

Apply it in 15-minute intervals during the last 2 hours of cooking to prevent scorching. Always reserve ¼ cup for basting near the end.

Wrapping Mistakes

Aluminum foil that leaks steam can ruin your ham’s texture. Crimp the edges tightly with your hands or use a foil crimper tool for a perfect seal. Avoid overfilling the foil—leave 1 inch of headroom to prevent bursting.

If the ham cools too quickly after wrapping, return it to the Egg for 30 minutes to maintain 160°F internal temperature before slicing. This prevents dryness and ensures juicy slices.

Resting Time Pitfalls

Skipping the 15-20 minute rest after butter basting leads to dry, stringy meat. Place the ham on a wire rack set over a tray to catch drips, then tent loosely with foil.

If you’re short on time, rest it for at least 10 minutes—anything less risks losing precious juices. For extra richness, brush with melted butter again during the final resting period. 💫

Frequently asked questions