Breakfast & Brunch
This double smoked ham recipe transforms your Big Green Egg into a smoky breakfast powerhouse with a perfect crispy crust and tender interior. The key lies in precise temperature control—keeping the heat steady at 225°F with hickory wood creates that signature smoky flavor without drying out the meat. I’ve perfected this method over years of testing, ensuring every slice delivers restaurant-quality results at home.
The process starts with a simple brine (optional but recommended) to enhance moisture retention, followed by a slow smoke that builds deep, rich flavors. Monitoring internal temperature is critical—aim for 160°F for juicy perfection. The Big Green Egg’s even heat distribution makes this recipe foolproof, even for beginners, while the wood choice elevates the smoky aroma to new heights.
What you’ll end up with is a ham that’s crispy on the outside, tender on the inside, and infused with smoky depth. The crust develops a satisfying crackle with every bite, while the meat stays juicy and flavorful. This isn’t just breakfast—it’s a showstopper that pairs beautifully with scrambled eggs, biscuits, or even as a centerpiece for brunch gatherings.
Whether you’re a seasoned smoker or new to the Big Green Egg, this recipe delivers consistent, professional results every time. The secret? Patience and attention to detail—two small investments for a dish that will impress anyone who tastes it. Let’s get started on creating your smoky masterpiece.
Ingredients for double smoked ham big green egg
Six ingredients transform your Big Green Egg into a smoky breakfast showstopper with perfect crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Pre-Cooked Bone-In Ham 🐷 | 8 lb | Fully cooked, skin-on preferred |
| Hickory Wood Chips 🌳 | 2 cups | Unsoaked, 100% pure hickory |
| Apple Cider Vinegar 🍏 | 1 cup | For brine, organic preferred |
| Brown Sugar 🍚 | ½ cup | Light or dark, packed |
| Kosher Salt 🧂 | ¼ cup | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked for crust |
| Mustard Seeds 🌿 | 1 tbsp | Yellow or brown, toasted |
| Water 💧 | 4 cups | Filtered preferred for clarity |
| Yellow Mustard 🍯 | 2 tbsp | For glaze, coarse grind |
| Honey 🍯 | 2 tbsp | Wildflower preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For final dusting |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, for wrapping |
| Butter 🧈 | 2 tbsp | Unsalted, softened |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for aroma |
The ham is everything here. Look for a bone-in, skin-on cut—Smithfield or Butterball work best. The skin crisps beautifully, while the bone adds moisture during smoking. If you can't find bone-in, use a fully cooked ham shank instead. Costco often carries pre-cut hickory-smoked hams, but for this recipe, you want unsmoked first. The wood chips? Traeger or Cookshack brands are reliable—avoid the pre-soaked kind. They burn too fast and create bitter smoke. For the brine, organic vinegar and brown sugar make all the difference. The mustard seeds add just enough tang to cut through the richness.
No hickory wood chips? Pecan or cherry wood work in a pinch, but hickory's that signature smoky flavor. Running out of mustard seeds? Ground mustard at half the amount gets you close. The glaze can be made ahead—just store it in the fridge. For extra crispiness, brush the ham with melted butter before smoking. The rosemary isn't mandatory, but it adds an aromatic depth that pairs perfectly with the smoky flavors. If you're short on time, skip the brine—the ham will still turn out delicious, just slightly less moist. The key is patience: low and slow wins every time.
This ham reheats beautifully—just wrap it in foil and warm in a 300°F oven for 20 minutes. It keeps well for 5 days in the fridge, but honestly, it disappears faster than that. For leftovers, slice thinly and reheat in a skillet with a splash of apple cider. The glaze hardens when chilled, so reheat gently to avoid cracking. Freeze portions in individual slices for 3 months. The crust gets even better the next day, so plan ahead if you're making this for a crowd. Trust me, the compliments will be worth the wait.
Why You'll Love This Recipe
- No-Fuss Smoking: That pre-cooked bone-in ham? Already done the hard work for you. Just slap it on the Big Green Egg with hickory chips, let it smoke for 2-3 hours while you sip lemonade—no brining, no stress, no watching the clock like a hawk.
- Sweet-Smoky Magic: The apple cider vinegar glaze caramelizes into a sticky, tangy crust while the brown sugar melts into crispy edges. Honestly, the first time I bit into it, I nearly dropped the fork—smoky, sweet, and just salty enough to make your taste buds do a happy dance.
- Budget Smoker Win: You’re using a pre-cooked ham, so you’re already saving money compared to starting from scratch. Add the cheap hickory chips and pantry staples (vinegar, sugar, salt), and this is the kind of recipe that makes you feel fancy without breaking the bank. Plus, the leftovers stretch like nobody’s business.
Step-by-step instructions for smoky breakfast ham with Big Green Egg
Here's how to transform your pre-cooked ham into a smoky, crispy masterpiece using your Big Green Egg.
Prepare the Brine for Maximum Flavor
In a large bowl, combine the 4 cups water, 1 cup apple cider vinegar, 0.5 cup brown sugar, 0.25 cup kosher salt, 1 tbsp black peppercorns, and 1 tbsp mustard seeds. Stir until everything dissolves completely—this is your flavor-packed brine. Place the 8 lb pre-cooked bone-in ham in a large plastic bag or container and pour the brine over it, ensuring it's fully submerged. Let it soak for at least 4 hours (or overnight for deeper flavor). The acidity in the vinegar tenderizes the ham while the spices penetrate deeply.
Here's the thing—don't skip the soak. This step ensures your ham stays moist and absorbs all those smoky, sweet flavors. If you're short on time, at least 2 hours will help, but overnight gives you that restaurant-quality result. After soaking, drain the ham but don't rinse it—those flavorful spices are now part of your ham.
Set Up the Big Green Egg for Smoking
Fill the charcoal ring with your 2 cups hickory wood chips and light them using your preferred method. Once the coals are covered with a thin layer of ash, spread them evenly in the bottom of your Big Green Egg. Set the temperature to 225°F—this low-and-slow approach is key for even cooking without drying out the ham. Place the ham cut-side down on the grill grate and close the lid.
I always check the temperature after 15 minutes to ensure it's stable. The smoke should be gentle and consistent, not billowing out. If it's too hot, open the lid slightly to let some heat escape. You'll know you're on track when you see that beautiful blue smoke curling up from the coals—this is when the magic happens. Let it smoke for 2 hours to build that deep, smoky flavor.
Glaze and Wrap for the Perfect Crust
After 2 hours, remove the ham from the grill and place it on a cutting board. In a small bowl, mix together the 2 tbsp yellow mustard, 2 tbsp honey, 1 tbsp smoked paprika, and 2 tbsp softened butter until smooth. Brush this glaze generously over the entire surface of the ham, including the cut sides. The mustard adds tang, honey brings sweetness, and smoked paprika gives that extra layer of depth.
Now, here's where it gets good—wrap the ham tightly in the 1 sheet aluminum foil and return it to the grill. This step traps the steam and creates that perfect crispy bark while keeping the inside juicy. Cook for another 1.5 hours at 225°F, basting it with the pan juices every 30 minutes to keep it moist. You'll know it's ready when the internal temperature reaches 140°F and the crust is deep golden brown.
Finish with Rosemary and Rest
Remove the ham from the foil and brush it lightly with the remaining glaze. Sprinkle the 0.25 cup chopped fresh rosemary evenly over the top—this adds a fresh, aromatic finish that cuts through the smokiness. Return the ham to the grill, cut-side up, and cook for an additional 15-20 minutes to crisp up the rosemary and glaze. The rosemary should be fragrant and slightly charred at the edges, adding a beautiful contrast to the smoky ham.
Once the ham reaches 145°F internally and the crust is deep golden brown, it's time to rest. Tent the ham loosely with foil and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful. If you can't wait, go ahead—but you'll miss out on that perfect texture. Trust me, it's worth it.
Slice and Serve with Confidence
Slice the ham against the grain into ½-inch thick slices for maximum tenderness. Serve immediately with your favorite breakfast sides—think fluffy biscuits, crispy hash browns, or a fresh fruit salad to balance the rich, smoky flavors. The crust should be crispy and caramelized, the meat juicy and infused with smoke, and the rosemary adding a bright, herbal note with every bite.
This ham is perfect for brunch, a weekend feast, or even a holiday centerpiece. The key to success lies in the slow smoking, the glaze, and that final rosemary touch. Each step builds on the last, so don't rush it. You'll end up with a ham that's so good, it'll be the star of any meal.
Pro Tips For Making Double Smoked Ham Big Green Egg
- Preheat the Egg Like a Boss: Fire up that Big Green Egg to 450°F for at least 20 minutes before adding the ham—yes, even if you’re eager to start. I learned this the hard way when my first batch took twice as long to caramelize the brown sugar glaze because the stone was cold. Trust me, the crust forms faster when the heat’s already there.
- Trim the Fat, Not the Flavor: Pat the ham dry with paper towels, then use a sharp knife to score the fat cap in a crosshatch pattern—1/4-inch deep cuts. This lets the hickory smoke and vinegar glaze penetrate deeper without turning the meat greasy. (And skip the butterflying unless you’re going for a faster cook—bone-in ham stays juicier this way.)
- Don’t Drown the Smoke: Soak your hickory wood chips in water for 10 minutes, then drain them thoroughly before adding them to the smoker tray. Wet chips create steam, which chills the cooking surface and weakens the smoke flavor. I used to skip this, and my ham tasted more like a damp campfire than a smoky masterpiece.
- Glaze in Stages, Not All at Once: Brush on half the brown sugar-vinegar mix early (when the ham hits 325°F), then add the rest during the last 30 minutes of cooking. This prevents a sticky, uneven mess and ensures the glaze caramelizes properly. (Pro move: Add a splash of apple cider vinegar to the glaze right before brushing—it cuts through the sweetness beautifully.)
Perfect pairings for these flavors
Breakfast Sides
Start with fluffy buttermilk biscuits fresh from your Big Green Egg—just brush them with melted butter and sprinkle with coarse sea salt before serving. The contrast between the smoky ham and buttery biscuits is unbeatable. I also love adding crispy hash browns cooked in duck fat for extra richness. For something lighter, sautéed apples with cinnamon and a touch of maple syrup balance the saltiness beautifully. 🍞
Beverage Pairings
A bold Southern-style sweet tea at room temperature cuts through the ham's richness perfectly. I reach for Steaz brand for that perfect sweetness level. For coffee lovers, a strong brew with a splash of bourbon (just 1 oz) adds warmth. If you prefer alcohol-free, sparkling apple cider from Martinelli's keeps things refreshing while complementing the smoky flavors. 🍹
Glaze Variations
Swap the honey for maple syrup and add 1 tsp cinnamon to the glaze for a fall-inspired twist. For heat lovers, mix in 1 tsp cayenne pepper with the smoked paprika. I've also experimented with a brown sugar bourbon glaze—simmer ½ cup brown sugar, ¼ cup bourbon, and 1 tbsp Dijon mustard until thickened, then brush it on after smoking. 🔥
Garnish Ideas
Fresh thinly sliced scallions add brightness, while toasted pecans provide crunch. For a pop of color, scatter cherry tomatoes halved on top. I also love finishing with crumbled blue cheese for a tangy contrast—just a ¼ cup sprinkled over the slices before serving. 🌿
Make-Ahead Tips
Prepare the glaze up to 3 days ahead and store it in the fridge. The ham itself reheats beautifully—wrap slices in foil and warm in a 300°F oven for 10 minutes. For brunch gatherings, assemble mini biscuit sliders with ham slices and a dollop of honey butter the night before. Keep them chilled and toast in the Big Green Egg just before serving. ⏰
Nutrition facts
Frequently asked questions
Can I use a regular smoker instead of a Big Green Egg?
Yes, but you'll need to adjust the technique slightly. The Big Green Egg's even heat distribution makes it ideal, but any smoker capable of maintaining 225°F will work. Use a water pan to add moisture and monitor temperatures more frequently to prevent hot spots. The foil wrapping step remains the same for that perfect crust.
How do I know when the ham is done?
Use a meat thermometer to check the internal temperature—it should reach 145°F in the thickest part. The crust should also be deep golden brown with a satisfying crackle. If you don't have a thermometer, cut into the thickest part: the juices should run clear, not pink.
What if my ham gets too dry during smoking?
This usually happens when the temperature gets too high. Keep your Big Green Egg at 225°F and wrap the ham in foil after the initial 2 hours of smoking. The foil traps steam and prevents moisture loss. If it's already drying out, tent it with foil and continue cooking at a lower temperature.
Can I make this recipe with a pre-smoked ham?
Not ideal—pre-smoked hams already have intense flavor. For best results, use an unsmoked pre-cooked ham. The smoking process in this recipe builds the flavor from scratch. If you must use pre-smoked, reduce the smoking time to 1 hour and focus on developing the glaze and crust.
How far ahead can I prepare the glaze?
You can make the glaze up to 3 days ahead and store it in an airtight container in the fridge. Stir well before using. For the ham itself, slice it and store in the fridge for up to 5 days. Reheat slices in a skillet or oven to restore crispiness before serving.