Double Smoked Ham with Pineapple Ginger Glaze on the Big Green Egg
Nothing pairs more perfectly than ham and pineapple and this pineapple glaze for smoked ham recipe does not disappoint! Pairing pineapple, ginger, honey, rum, pineapple preserves and a splash of rice wine vinegar, this glaze is oh-so-good on ham and also ham biscuits the next day for a post holiday brunch!
Servings: 12 -16 people
Ingredients
- 1 8- pound semi boneless smoked ham
Glaze Ingredients:
- 1 20 oz. can crushed pineapple don't drain the liquid!
- ⅔ cup honey
- 1 tbsp. fresh grated ginger
- 1 cup pineapple preserves
- ¼ cup rice wine vinegar
Instructions
- Prepare your Big Green Egg for smoking, using your convEggtor, getting it to a temp of 225-250 degrees.
- Add cherry or apple wood chips to the fire to create additional smoke.
- Place the ham, flat side down, on the indirect side of the grill, letting it grill until the internal temperature reaches 145 degrees with an internal read thermometer; this should take about an hour and a half for an 8-pound ham.
- After you have placed the ham on the grill, make your glaze. Combine the crushed pineapple, honey and ginger in a saucepan and bring to a simmer. Let the pineapple glaze simmer on medium low for about 20 minutes to combine and reduce down the glaze.
- Once the ham has reached an internal temperature of 135 degrees, go ahead and add half of the glaze to the ham via a basting brush or spoon.
- When the ham has reached an internal temperature of 145 degrees, remove the ham from the grill.
- Slice the ham and serve with additional glaze.
Notes
Pro tip: Ham goes great on a biscuit with honey mustard or Carolina Gold style BBQ sauce for breakfast or brunch the next day. Leftover ham is a great for addition to omelets, quiche or adding extra flavor to leafy vegetables like collard greens!