Why ham is actually the star of Canadian Thanksgiving

Ah, Canadian Thanksgiving. A time when the leaves are turning, the air is crisp, and families gather around the table to give thanks. But let’s address the elephant in the room—or should I say the turkey? While turkey has long been the reigning champion of Thanksgiving dinners, it’s high time we give ham its due credit.

Here’s why I think ham deserves to be the star of your Canadian Thanksgiving feast this year.

1. The Juicy factor

Let’s be honest, turkey can be drier than a Canadian winter. You spend hours basting and praying it doesn’t turn into a Sahara desert on your plate. Ham, on the other hand, is naturally juicy and flavourful. It’s like that friend who always shows up with a smile and a six-pack—reliable and full of good vibes.

The only time I have ever cooked a turkey that was truly juicy was one time I deep-fried it in a turkey fryer I was sent by Butterball. It was the juiciest turkey I have ever had. But sadly, when we moved from Halifax to Toronto, I passed on the turkey deep-fryer to friends.

2. The flavour bomb

Ham is a culinary canvas ready to soak up a world of flavours. Whether it’s glazed with honey, bourbon, or maple syrup, ham absorbs these tastes beautifully, creating a rich and savory experience. Turkey, in contrast, tends to stick to the basics, often relying solely on salt and pepper for seasoning. My favourite ham recipes over the years have involved tequila, mostly because I like to refer to it as a drunk pig.

3. The leftover game

Turkey sandwiches are great, but have you tried a ham sandwich with a dollop of mustard? Pure bliss. Plus, leftover ham can be tossed into omelettes, pastas, or even a cozy soup. It’s versatile and keeps on giving. This is helpful when you smoke a giant ham and you have all those leftovers staring at you the next day.

4. The cooking process

Smoking a turkey can be an all-day affair that requires constant attention. Ham? It’s as easy as pie (or easier because pie crusts can be tricky). You just set it on your Big Green Egg and let it work its magic while you enjoy a cold one. I find poultry to be tricky to stick the landing. Ham, it’s almost impossible to mess up because it’s already technically cooked. There is no greater stress than trying not to serve raw or dry meat to an excited table full of hungry family members. Oh if that’s you anyway, check out this guide to cooking temperatures for different meats.

Now that you’re convinced ham is the way to go this Thanksgiving, let’s dive into how to smoke a ham on your Big Green Egg, or other outdoor grilling device.

How to smoke a mam on a Big Green Egg

Ingredients:

• 1 fully cooked ham (7-12 lbs., not spiral-sliced)
• 3 cups apple juice (or any juice of your choice)
• 2 cups of apples or oranges, chopped
• Wood chips (applewood recommended)
• For the glaze:
  • 1 cup brown sugar
  • 1 teaspoon black pepper
  • ¼ cup bourbon
  • ¼ cup syrup (maple works wonders)
  • 2 tablespoons brown mustard

Instructions:

1. Prep Your Ham:
   • Score the fatty side of the ham in a checkerboard pattern with cuts about 1 inch apart and deep.
   • Let it sit at room temperature for about an hour before cooking.
2. Set Up Your Big Green Egg:
   • Soak wood chips in water for at least 4 hours.
   • Build a charcoal fire in your Big Green Egg and scatter the soaked wood chips over hot coals.
   • Set up for indirect cooking at around 275°F (135°C).
3. Prepare the Cooking Area:
   • Fill a disposable aluminum pan with apple juice and chopped fruits.
   • Place this pan on top of your plate setter in the Big Green Egg to catch drippings and add flavour.
4. Start Cooking:
   • Place the grill over the plate setter and put your scored ham on it.
   • Cook for approximately 1 hour for every two pounds of weight, maintaining as close to 275°F as possible.
5. Glaze It Up:
   • Mix all glaze ingredients together and let sit for a couple of hours.
   • During the last hour of cooking, generously brush the glaze over your ham.
6. Finish and Rest:
   • Remove the ham once it reaches an internal temperature of about 155-160°F (68-70°C).
   • Let it rest for at least 15 minutes before carving.

And there you have it. A succulent smoked ham that will make you forget turkey was ever an option for Thanksgiving dinner. So gather your family, pour yourself a drink, and enjoy this delicious twist on tradition.

Here is a bonus video of Sunny Anderson smoking a ham on his Big Green Egg.