This page has been relocated to my dedicated BBQ site here: Double Smoked Ham
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Posted by travelingsalesgeek on January 30, 2012 in Green Egg Smoking
Tags: Big Green Egg, Double Smoked Ham, Holiday Recipe
October 31, 2012 at 12:21 pm
There is almost nothing the Green Egg can’t improve. This Thanksgiving, I’m thinking tea-smoked chickens (duck’s too fatty) and double-smoked ham. Thanks for your post and recipe!
November 17, 2012 at 9:51 pm
WOW! Hands down by far the best ham ever, period. Thanks so much. You the man.
November 18, 2012 at 5:53 pm
I’m glad you liked it! This has become a family holiday favorite in my house. Cheers!
November 19, 2012 at 10:14 pm
Seeing as this is Egret’s recipe, you should probably give him credit.
November 20, 2012 at 9:02 am
Good call. I would agree the first half of the recipe is Egret’s and I will give him the credit. I did add a glaze recipe that I felt added to the overall flavor and texture and ended up being my favorite way to cook this ham.
November 27, 2012 at 7:02 am
Absolutely fantastic! I did a 12 pounder for just over 6 hours, but had to take it off a bit early (135 degrees). No matter, because it was juicy and full of incredible flavour.
Our guests made comments like “it doesn’t get any better than this”. We just finished up the left-overs last night, and I was sad to see it go.
November 27, 2012 at 8:16 am
Daniel – that’s great to hear how much everyone enjoyed it. My family has about one more day of leftover ham…sad to finish it up as well. We might just need to smoke another one over the winter break :).
December 19, 2012 at 7:36 am
Going to try this for Christmas. Looks great! Question – in the glaze recipe, when you say orange juice concentrate, do you mean the frozen OJ concentrate can or the carton of “made from concentrate” OJ
December 19, 2012 at 7:44 am
Hi Dave – I use the frozen OJ concentrate from a can. Enjoy it!! I’d also love to hear feedback on how it turns out for you.
December 19, 2012 at 11:37 am
One more question, do you thin the maple syrup prior to injecting? Stuff’s kinda thick
December 19, 2012 at 4:23 pm
Since I use a spiral cut ham, I generally inject with a turkey baster.
December 19, 2012 at 6:22 pm
Having a hard time picturing the turkey baster. What, do you just try to work it in between as many of the slices as you can? I’m used to using a regular good metal injector on pork butt and brisket. Think that would still work on the spiral cut ham? Or should I get the non sliced?
Last question, I promise
December 19, 2012 at 10:22 pm
I think a regular metal injector would work great. If it is too thick, maybe add some Jack Daniels to the syrup.
December 25, 2012 at 7:35 pm
Smoked the ham today on my Egg. Came out great!! Best ham I ever had. Whole family loved it. Smoked a 7 lb boneless Budda Ball, not spiral sliced. Took a little longer to heat to 140 deg. About 4 1/2 hrs at 250 deg. Everything else by the recipe. Couldn’t have been better. Thanks for the recipe! Merry Christmas
December 26, 2012 at 8:29 am
That’s really great to hear! Merry Christmas!!
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