Big Green Eggs and Ham, oh man. Here is a fully adjustable recipe that’s ready for you to customize and make the Ham of Your Dreams! Let’s get cooking and Ace this recipe.
Using Chef Brine, brine Pork in a bucket for 2 days (48 hours) in your fridge (One package is the correct size to use)
Brine directions (according to Chef Brine instructions): Bring two quarts of water to a boil and stir in seasoning blend. Reduce heat and simmer, stirring to dissolve seasonings and to activate spices – about 5 minutes. Cool and combine with 2 gallons of ice water in a large plastic bucket.
Pat the pork dry, then add to the cooled brine.
Cover and refrigerate
After 48 hours, remove pork from brine, do not rinse.
On the skin side make diagonal cuts into the skin (not the meat) across the entire top side
Pre Heat your Big Green Egg to 200 degrees and load with your preferred smoking wood chunks
Place the ham on the grill grate and smoke for 2 hours (or more if stronger smoke is desired)
Once ham has smoked for 2 hours, transfer ham to a heavy-duty pan
Add the ConvEGGtor legs up and add a drip pan filled with 2 cups of liquid, then place grill grate on top of convEGGtor
Adjust EGG temperature to 325 degrees
Place 1 cup of water into the pan and cover ham and pan with foil or lid
Cook ham, covered, until internal temp reaches 135/140 degrees
Uncover ham and adjust EGG temperature to 425
Cook ham until internal temp reaches 150 degrees and skin starts to brown
Baste ham with glaze every 5 minutes for about 35-45 minute or until desired glaze is reached
Remove ham pan from the EGG at 150, cover with foil/lid and allow to rest for 15-20 minutes. Ham should carry over to 155 degrees
