Coastal Cupboard’s Double-Smoked Ham on the Big Green Egg
Spiral Sliced Ham
Ham Bone Rub
Praline Mustard Sauce
Cooking Instructions:
-Get your Egg going to around 300 degrees
-Take Ham out of fridge (for an hour before putting on smoker, that way it comes to room temp.) remove from package.
– Season liberally with Ham Bone rub.
-Once smoker is around 300 place 2 handfuls of wood chunks (Apple, Hickory or Pecan) on the coals and mix thoroughly into the hot coals.
-Put your platesetter (deflector plate) in (feet up) then place a foil drip pan on the platesetter and fill the drip pan with 4 cups of water, apple juice or whatever you want.
-Then place your grill grate in the platesetter feet and place the ham in (so the narrow point is on top). Shut the lid and then adjust your temp to 250 degrees.
-Smoke the Ham indirect at 250 degrees for about 2-3 hours or until internal temp reaches 120 degrees. Once it hits 120 degree, open the Egg, grab some Dr. Pete’s Praline Mustard Sauce and mix it 1-to-1 with the glaze packet that came with your ham…and baste the ham. Do this every 10-15 mins until the ham reaches 140 degrees internal temp. Then remove from the grill, baste one last time, and let it rest for about 30 minutes.