When it comes to holiday meals, turkey often takes center stage. But let’s be honest—turkey can be a bit of a diva. It’s notoriously tricky to cook, prone to drying out, and often leaves you stressed over basting schedules and carving techniques. Personally, I can’t remember many turkey dinners, let alone great turkey dinners.
This year, why not switch things up with a flavourful, juicy ham cooked on the Big Green Egg? Not only is ham easier to prepare, but it also brings bold flavors to the table that pair beautifully with holiday sides. Let’s dive into why ham is the better choice and how you can make a show-stopping smoked ham for your holiday feast.
Why Choose Ham Over Turkey?
1. Juicier and more forgiving
Turkey is lean and can easily dry out if overcooked. Ham, on the other hand, has a higher fat content, making it naturally juicier and more forgiving during cooking. Whether you’re using a fresh ham or a pre-cooked one, you’re almost guaranteed tender, flavourful meat without the stress of constant monitoring. Simply put, you can’t really mess it up.
2. Easier and quicker to cook
Cooking a turkey can feel like running a culinary marathon. Between thawing, seasoning, stuffing, and basting, it’s an all-day affair. Ham simplifies things. A pre-cooked ham only needs to be heated through and glazed, while even a raw ham requires less babysitting compared to turkey. When you’re juggling multiple dishes for the holidays, this ease is a game-changer.
3. Bold flavour and versatility
Ham’s rich, salty-sweet flavour stands out on any holiday table. Unlike turkey’s mild taste (which often relies on gravy for excitement), ham can be enhanced with glazes like maple-bourbon or pineapple-brown sugar. Plus, it pairs beautifully with classic sides like mashed potatoes, green beans, and even mac and cheese.
Recipe: Smoked Maple-Bourbon Glazed Ham on the Big Green Egg
This recipe will transform your holiday meal into an unforgettable feast. The Big Green Egg imparts smoky depth to the ham while a maple-bourbon glaze adds sweetness and warmth.
Ingredients
- 1 bone-in spiral-cut or whole ham (10-12 lbs)
- 3 cups apple juice
- 1 onion, roughly chopped
- 3 chunks of applewood or hickory smoking wood
For the Glaze:
- 1 cup maple syrup
- ½ cup bourbon
- ½ cup brown sugar
- 2 tbsp Dijon mustard or mustard seeds
- 1 tsp cinnamon
- ½ tsp ground cloves
Instructions
1. Prep your Big Green Egg
Set up your Big Green Egg for indirect cooking using the convEGGtor (plate setter) and preheat it to 275°F (135°C). Add applewood or hickory chunks to the lump charcoal for a smoky flavour.
2. Prepare the ham
If your ham isn’t pre-scored, use a sharp knife to score the fat in a checkerboard pattern about 1 inch apart and 1 inch deep. This helps the glaze penetrate while cooking. Place the ham on a roasting rack inside a drip pan filled with apple juice and chopped onion. You can throw in whatever veg you like really. I like to toss in some carrots. The liquid will keep the ham moist while adding flavour.
3. Smoke the ham
Place the drip pan with the ham onto your Big Green Egg grill grate. Close the lid and smoke for approximately 1 hour per 2 pounds of ham weight (e.g., a 10-lb ham will take about 5 hours). Maintain a steady temperature of 275°F by adjusting your vents as needed.
4. Make the glaze
While the ham smokes, prepare your glaze. In a saucepan over medium heat, combine maple syrup, bourbon, brown sugar, Dijon mustard, cinnamon, and cloves. Bring to a boil, then reduce heat to simmer until thickened (about 20 minutes). Stir frequently to avoid burning.
5. Glaze the ham
During the last hour of cooking, brush the glaze generously over the ham every 20 minutes. This will create a sticky-sweet crust that caramelizes beautifully in the smoker.
6. Check for doneness
Use an instant-read thermometer to check that the internal temperature of your ham reaches 140°F for pre-cooked hams or 160°F for raw hams.
7. Rest and serve
Remove the ham from the Big Green Egg and let it rest for about 10 minutes before slicing. This allows juices to be redistributed for maximum flavour. Try not to let it rest for too long because all the juices will be left at the bottom of the pan. It will still be good, but not epic.
Why your guests will thank you
Switching from turkey to ham this holiday season isn’t just practical—it’s deliciously bold. The smoky aroma from your Big Green Egg will greet guests at the door, setting their mouths watering before they even sit down. And when they taste that tender meat with its sticky maple-bourbon glaze? Let’s just say they’ll be asking for seconds (and maybe thirds).
Plus, leftovers are incredibly versatile. Use them in sandwiches, omelets, or even soups—ham keeps giving long after dinner is over. So this year, ditch tradition and embrace flavour with a smoked ham that’s as easy as it is impressive. Your holidays just got tastier.
Don’t want ham or turkey? Throw tradition out the door and cook a brisket or ribs.
