How to Smoke Spiral Ham on The Big Green Egg

by Mitchell Holt

The Big Green Egg is a ceramic cooker derived from the kamado, an ancient clay cooking device. Since 1974, the company has been improving the egg-shaped device to slow-cook succulent meats of all kinds, including turkey, brisket, pork BBQ and, of course, spiral ham. Smoked spiral ham makes a great traditional Christmas dinner or just a large meal at home, and, in just a few hours, you can cook one in The Big Green Egg.

Step 1

Mix dry creole seasoning--or your dry rub of choice--with honey in a bowl, then rub evenly onto entire ham using a marinade brush. In smoking, there's no such thing as too much rub, so make sure to get every crevice of the shoulder.

Step 2

Prepare The Big Green Egg to smoke the ham. Soak the wood chips in water or fruit juice for about 40 minutes. Load the charcoal into the Egg to the top of the firebox, then mix the soaked wood chips into the charcoal. Place the grill rack into the Egg once it is loaded up with charcoal and wood chips.

Step 3

Light the charcoal-wood mix and set the Egg to 225 degrees. Allow it to heat up to the desired temperature.

Step 4

Place the glazed and rubbed spiral ham into the Egg, letting it cook for three to five hours before taking out. The ham will have a golden brown color when it is done, but, just to be safe, insert a meat thermometer to make sure it is done in the middle.

Step 5

Enjoy the smoky, moist ham with your favorite side dishes.

Photo Credits

  • Gary Yeowell/Photodisc/Getty Images

About the Author

Mitchell Holt has a bachelor's degree in print journalism from Abilene Christian University and has been freelancing since 2009 with work published in various newspapers and magazines like "BostonNOW" and "The Abilene Reporter-News." Holt also writes sales copy for small businesses. His clients include The Kyle David Group, ITNewton, 18 Vodka, RoboQuote and more.