By now you’re dreaming up plans for your Easter gathering this weekend thanks to yesterday’s bright, beautiful Easter tablescape inspiration. But the Mr. says put all of that on hold as your start licking your chops with the Easter ham in mind! A Smoked Easter Ham with Maple Bourbon Glaze to be exact.
This year, we experimented with our Smoked Easter Ham recipe for an even more flavorful take on this beloved Easter entree. Smoked in the Big Green Egg for five slow hours, our ham retains the perfect balance of its classic sweet and salty notes, while then enriched by a maple bourbon glaze and of course apple smoke. While some recipes can result in the ham being rubbery or too salty, that’s anything but the case here. I’m pleased to report that our Smoked Easter Ham is, instead, a tender and tasty platter (how amazing is our classic blue and white) that everyone will enjoy (and the Mr. may or may not love it even more the next day, cold!). And ham isn’t just for special sit-down family meals, think about getting a smaller (much smaller) ham for a mid week dinner. The rule of thumb; 30 minutes of smoking/grilling per pound. Enjoy! Truly, MKR
- Apple Wood Chips
- 10-12 Pre Cooked Organic, Bone In Ham
- 1/2-1 cup dark maple syrup
- Glaze...
- 1/2 cup brown sugar
- 1/4 cup dark maple syrup
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/4 cup bourbon
- 1 tablespoon ground dry mustard
- 2 tablespoons instant coffee
- 2 tablespoons orange juice concentrate (frozen in the can)
- Soak wood chips in water for 1-2 hours
- Pre heat grill/smoker (we use the Big Green Egg) between 500-700 degrees
- While grill is heating, strain wood chips and once desired temp is hit add wood chips liberally to the smoker. Immediately place the ham (flat side down) directly on to the grates, but cooking with indirect heath. The wood chips will naturally bring the temperature to around 150-200 degrees; watch heat bringing up until it reaches 225-250 degrees (desired cooking temp).
- Let ham smoke at desired temp for 3.5 hours. Leave the ham alone, letting it smoke with disruption.
- Once ham has smoked for 3.5 hours begin applying glaze every 20 minutes until ham has reached an internal temperature of 140 degrees. Once ham has reached an internal temp of 140 glaze one last and wait approximately 15 minutes for glaze to set.
- Remove ham and wrap immediately in foil and allow to rest for at minimum 30 minutes.
- Carve and enjoy.
- **Recipe is applicable to any smoker or charcoal. For gas grill utilize a smoker box for a smoked flavor**
- **General rule of thumb is to smoke/grill your ham 30 minutes per pound**
This sounds so good! Love the twist on the regular ham dinner! Must try!
This looks amazing, the big green egg is amazing!!
If you want a comment on the smoked ham, it sounds delicious…otherwise, let me say that I love Martha ! Her shows always inspire me or teach me, to do ‘something’. We all need inspiration ! I subscribe to her magazine, and enjoy it so much. Joanne
This sounds fantastic! We smoke hams every Easter at City Barbeque over local hickory wood, and you said it: nothing beats an artisan-cured, slow-smoked ham (https://www.citybbq.com/blog/easter-hams-now-available-order/). Love, love, love the sound of this glaze… excited to give it a try! Sounds it’ll make terrific right-out-of-the-fridge leftovers.