Holiday Ham 2015

Ham at Christmas is great. Smoked ham beautifully glazed and slow smoked on the Big Green Egg is something that needs to be tasted to be believed. So easy yet so good!

Recipe Type: Entrée
Author: David Hill
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 6 to 8
  • A 12 lb Bone-in Ham (Smoked or Unsmoked)
  • 1/2 Cup Orange Honey
  • 3–4 Tbsp Mansmith’s Glazing Rub


  1. Remove ham from it’s packaging, rinse & pat dry. (See notes below on our suggested hams.)
  2. Score a Criss-cross pattern in ham with a small paring knife – you can cut through the fat and a little into the meat in about 1 1/2″ squares.
  3. Drizzle honey and rub over meat. The honey will help the rub to stick to the meat. Add rub over the honey and apply rub to the meat.
  4. Set up grill for indirect cooking and stabilize temperature of the grill at 250°F. Add grate to grill.
  5. Set ham on grate.
  6. Cook ham for about 3 hours or until meat registers 135°F internal temperature.
  7. Remove from heat and wrap in foil to rest. Let rest for at least 20 minutes.
Ham Suggestions:

We suggest a non-spiral sliced bone-in cured ham from the butt (vs the shoulder). It can be smoked or not – the smoking involved in most commercial hams is fairly minimal.

Happy BBQing!

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