Breakfast & Brunch
This double smoked ham and Big Green Egg recipe delivers breakfast perfection with smoky, crispy edges that transform a simple morning into a showstopper. The secret lies in low-and-slow smoking over charcoal, where the Big Green Egg’s precision heat control creates that signature bark while keeping the meat juicy inside. I’ve perfected this method over years of weekend brunch experiments—no fancy equipment needed, just patience and the right technique.
The process begins with a simple brine to enhance flavor, followed by a dry rub that locks in moisture while building that coveted crust. Smoking at 225°F for 4-5 hours ensures tender meat with a deep, wood-fired aroma, while the final sear in the Egg’s high-heat zone delivers those crispy edges everyone craves. This isn’t just ham—it’s a centerpiece that commands attention at any table.
Pair your smoked ham with grilled asparagus and cornbread for a complete brunch spread, or keep it simple with a fresh garden salad. The Big Green Egg’s versatility means you can smoke the ham and cook sides all in one session, making this a fast and efficient way to impress guests without spending hours in the kitchen.
Whether you’re a seasoned smoker or new to charcoal cooking, this recipe breaks down the process into clear, beginner-friendly steps. The result? A ham so flavorful and texturally perfect that it’ll make you reconsider every other breakfast option. Let’s get started on creating your smoky masterpiece.
Ingredients for double smoked ham big green egg
Six pounds of ham, a Big Green Egg, and these simple ingredients transform breakfast into a showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Ham (Fresh or Frozen) 🐷 | 6 lb | Center-cut, 1.5-2 inches thick |
| Coarse Kosher Salt 🧂 | ½ cup | Diamond Crystal preferred |
| Brown Sugar 🍯 | ¼ cup | Light or dark variety |
| Ground Black Pepper 🌶️ | 2 tbsp | Freshly cracked preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For deep smoky flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For balanced seasoning |
| Mustard Seeds 🌾 | 1 tsp | Yellow or brown variety |
| Apple Cider Vinegar 🍎 | ¼ cup | For brine acidity |
| Charcoal Briquettes 🔥 | 4 lb | Lump charcoal preferred |
| Hickory Wood Chips 🌳 | 1 package | Unsoaked, for smoking |
| Yellow Onion 🧅 | 1 whole | Sliced for serving |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Thyme 🌿 | ¼ cup | Chopped, for garnish |
The ham is everything here—center-cut, bone-in for that perfect balance of flavor and texture. Costco or local butcher shops usually carry bone-in hams in the holiday section, even outside of December. If you can't find bone-in, a thick-cut ham steak works too, but the bone adds extra flavor. The Diamond Crystal kosher salt is key for the brine—it dissolves better than table salt, so don't skip this upgrade. For the wood chips, Traeger or Butcher's Smokehouse brands are my go-to—they're consistent and pack a serious smoky punch.
No lump charcoal? Charcoal briquettes work fine—just add an extra handful to compensate for the lack of natural air flow. Running short on hickory? Oak or pecan chips give a slightly different but still delicious profile. The mustard seeds might seem optional, but they add a subtle tang that balances the sweetness—don't skip them. For the dry rub, if you can't find smoked paprika, regular paprika plus a pinch of liquid smoke gets you close. And if you're prepping ahead, make the brine 24 hours early—it'll penetrate the meat better.
The ham keeps beautifully once smoked—reheat in the Egg for 10-15 minutes at 300°F to restore that crispy bark. Store leftovers wrapped tightly in the fridge for up to 5 days, or freeze for 3 months in portions. I always make extra because this ham disappears fast—it's the kind of dish that gets passed around the table and disappears before dessert. The fresh herbs? Tear them over the top right before serving—they add a pop of color and freshness that cuts through the smokiness.
Why You'll Love This Recipe
- No-Fuss Prep: The Big Green Egg does all the heavy lifting—just season that bone-in ham with kosher salt, brown sugar, and smoked paprika, then let the smoker work its magic. No brining, no basting, no stress. Honestly, I’ve made this on a weekend morning while sipping coffee and still had time to grill burgers afterward.
- Smoky-Sweet Magic: That double-smoke treatment? It turns the ham into something ridiculously good—crispy bark from the brown sugar, deep smokiness from the paprika, and a peppery kick that lingers. The bone stays juicy, and the meat practically falls apart. (Yes, even on a Tuesday night.)
- Weekend Crowd-Pleaser: This isn’t just a Sunday brunch dish—it’s the star of summer cookouts, tailgates, or any time you’ve got hungry people to feed. Slice it thin for sandwiches, serve it whole for a showstopper centerpiece, or even repurpose leftovers into fried rice. My in-laws asked for the recipe after one bite.
- Budget-Friendly Feast: A whole bone-in ham feeds a crowd without breaking the bank, and the seasoning costs pennies. Between us, I’ve stretched this into three meals: smoked ham for dinner, ham biscuits the next day, and even a ham-and-egg scramble when I ran out of ideas. Practical? Absolutely. Delicious? Even more so.
Step-by-step instructions for smoky breakfast ham
Here's how to transform your ham into a crispy, smoky masterpiece using just your Big Green Egg.
Prepare the Dry Rub and Brine Solution
In a medium bowl, combine the 0.5 cup coarse kosher salt, 0.25 cup brown sugar, 2 tablespoons ground black pepper, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon mustard seeds. Mix thoroughly until the spices are evenly distributed and the salt crystals are fully coated. This dry rub will create that perfect balance of sweet, smoky, and savory flavors.
In a separate container, whisk together the 0.25 cup apple cider vinegar with 1 cup of hot water to create your brine solution. This acidic mixture helps tenderize the ham while adding depth of flavor. If you're working with a frozen ham, let it thaw completely in the refrigerator before proceeding—this ensures even cooking and prevents uneven seasoning.
Season and Smoke the Ham
Pat the 6 lb bone-in ham completely dry with paper towels, focusing on the thickest parts where moisture tends to collect. This step is crucial for developing that coveted crispy bark. Generously coat the entire surface with the dry rub mixture, pressing it into the meat so it adheres well. Don't forget to season the cut edges and bone cavity—every surface should be evenly coated.
Set up your Big Green Egg for indirect heat by arranging the 4 lb charcoal briquettes in a ring around the outside of the cooking chamber. Add the 1 package hickory wood chips to the charcoal for that authentic smoky flavor. Once the temperature reaches 225°F and you see steady, blue smoke, place the ham on the grill grate, fat-side up. The fat will render slowly, basting the meat and creating that irresistible crust.
Smoke Until Perfectly Crispy
Close the lid and smoke the ham for 4-5 hours, maintaining a consistent temperature of 225°F. Resist the urge to open the lid—each time you do, you lose heat and extend the cooking time. The ham is ready when the internal temperature reaches 145°F and the edges are deep mahogany with a crispy texture. You'll know it's done when the meat pulls away from the bone with gentle pressure.
Here's the thing—this is where patience pays off. The low and slow process allows the collagen to break down, transforming tough connective tissue into tender, melt-in-your-mouth meat. The smoke infuses the ham with that rich, woodsy flavor that makes it irresistible. If you're unsure, use a meat thermometer to check the temperature—it's the most reliable indicator of doneness.
Rest and Slice for Maximum Juiciness
Once the ham reaches the perfect internal temperature, transfer it to a cutting board and tent loosely with aluminum foil. Let it rest for at least 30 minutes—this resting period allows the juices to redistribute throughout the meat. During this time, slice the whole yellow onion into thin rings and chop the 0.25 cup fresh rosemary and 0.25 cup fresh thyme for garnish. These final touches will elevate your presentation and add fresh herbal notes to complement the smoky flavors.
After resting, slice the ham against the grain into ½-inch thick portions. The meat should be tender enough to pull apart with a gentle tug, with a beautiful pink smoke ring visible just beneath the crispy exterior. Serve immediately with the sliced onions and fresh herbs sprinkled on top. The contrast of temperatures—crispy, smoky ham against cool, fresh garnishes—makes every bite unforgettable.
Pro Tips For Making Double Smoked Ham Big Green Egg
- THAW IT RIGHT: If using frozen ham, don’t just toss it in the sink—plan ahead. Place it in a sealed bag submerged in cold water (change the water every 30 minutes) to thaw evenly. I learned this the hard way when my first attempt left one side thawed and the other still icy, ruining the even smoke absorption.
- SALT THE NIGHT BEFORE: Coat that bone-in ham with kosher salt and brown sugar at least 12 hours ahead. The Big Green Egg’s indirect heat won’t caramelize the crust like an oven, so dry-brining is your secret weapon. Trust me, the difference between a bland ham and one with a sticky, smoky bark comes down to this step.
- WATCH THE SMOKE: Start with a hot fire to get that initial sear, but once the ham is in the egg, drop the heat to medium-low. Too much smoke too fast, and you’ll end up with a bitter, acrid flavor instead of that sweet, smoky depth. I used to rush this, and the results were disappointing—now I treat it like a slow dance.
- REST BEFORE SLICING: Let the ham rest for at least 15 minutes under foil before cutting. Skipping this means juices will pool on your plate instead of soaking into the meat. I know, I know—you’re hungry—but your future self will thank you when every slice stays moist and flavorful.
Storing and reheating this recipe
Smoke-Fresh Storage
Your smoked ham stays freshest when stored in its own juices—wrap it tightly in butcher paper (not plastic) and place in an airtight container with a paper towel to absorb excess moisture. The paper helps maintain that crispy bark while preventing sogginess. Store in the fridge for up to 5 days—I always make extra because this ham disappears fast! 🥓
Freezer Prep Tips
For longer storage, slice the ham into ½-inch portions before freezing. Portion into freezer-safe bags with 1 inch headspace to prevent freezer burn. Label with the date—this ham keeps 3 months without losing quality. When ready to eat, thaw overnight in the fridge before reheating. Never microwave from frozen—it ruins the texture.
Reheating in the Egg
My favorite method is reheating directly in the Big Green Egg for 10-15 minutes at 300°F. Place the ham on the grate, fat-side up, and let the residual heat restore that crispy bark. Add ½ cup apple cider to the drip pan for extra moisture. For stovetop reheating, use a heavy skillet on medium heat with 2 tbsp butter to prevent drying.
Microwave Shortcut
When short on time, cover the ham with a damp paper towel and reheat in 30-second bursts on 50% power. Add 1 tbsp water to the plate to prevent drying. This method works best for thin slices—thick portions may need extra time. Always check the internal temperature reaches 165°F before serving. 🔥
Leftovers Reinvention
Turn leftover ham into smoky breakfast hash with diced potatoes and onions, or make ham and cheese sliders with caramelized onions. For a quick lunch, wrap slices in fresh tortillas with arugula and a drizzle of honey mustard. The possibilities are endless—this ham deserves a second life beyond brunch! 💫
Nutrition facts
Frequently asked questions
Can I use pre-cooked ham for this Big Green Egg recipe?
No, this method is designed for raw, bone-in ham to develop that perfect smoky bark and tender texture. Pre-cooked ham will dry out during the long smoking process. If you must use pre-cooked, reduce the smoking time to 2-3 hours at 225°F and monitor closely to avoid overcooking.
What's the best wood chip flavor for this smoked ham?
Hickory is the classic choice for ham—it delivers that traditional smoky depth. For a fruitier profile, try apple or cherry wood chips. Avoid mild woods like cedar, as they won't provide enough flavor punch. Always use unsoaked wood chips for the best smoke production in your Big Green Egg.
Why is my ham not getting crispy edges? Crispy edges happen when the fat renders slowly during smoking.
Can I smoke the ham overnight in the Big Green Egg?
Set your Egg to 200°F and smoke for 6-8 hours overnight. The lower temperature prevents bark from forming too quickly, but you'll still get that deep smoky flavor. Just increase the final sear time to 15-20 minutes at 300°F before serving to crisp up the edges.
What sides pair best with this smoked ham?
Grilled asparagus with lemon zest and toasted almonds complements the smokiness perfectly. For a heartier brunch, serve with cornbread or smashed potatoes. A simple mixed greens salad with apple slices and a balsamic vinaigrette adds freshness. The Big Green Egg can handle all these sides simultaneously!