Looking for a way to spice up that Easter Ham? This recipe is it. It’s something one of the sales reps at work came up with. Easy prep and easy cook. Plus a great smoky flavor. Need I say more?
Ingredients
- 1 ham
- 1 can of sliced pineapple
- 1 jar of maraschino cherries
- 1 cup of brown sugar
Directions
Set up the Big Green Egg for indirect cooking. Set the temperature to 300° F.
Add one chunk of wood of your choice.
Wash off the ham and then pat it dry.
Lightly slice a crisscross pattern into the ham.
Cover the ham with pineapple slices and cherries using a toothpick through the cherries to hold in place.
Place the ham on the Big Green Egg and cook until the internal temperature reaches 135° F.
On average this should take 15 minutes per each pound. I’ve added a chart below to help determine how long it should take to reach temperature.
Add brown sugar to the leftover pineapple juice and mix well. You’re looking for a glaze consistency. It needs to be on the thicker side so add more brown sugar if needed.
You can use the can to mix these together. One less thing to clean!
After the ham reaches 135° F coat the ham with the juice/brown sugar mixture.
Remove the ham from the heat when the internal temperature reaches 145° F.
Allow the ham to rest 15 minutes.
Slice and serve!
Time to 135 Degrees
| 4 pounds | 1 hour |
| 8 pounds | 2 hours |
| 12 pounds | 3 hours |
| 16 pounds | 4 hours |
| 20 pounds | 5 hours |
Easter Ham
Ingredients
- 1 ham
- 1 can of sliced pineapple
- 1 jar of maraschino cherries
- 1 cup of brown sugar
Instructions
Set up the Big Green Egg for indirect cooking. Set the temperature to 300 F.
Add one chunk of wood of your choice.
Wash off the ham and then pat it dry.
Lightly slice a crisscross pattern into the ham.
Cover the ham with pineapple slices (be sure to reserve the juice) and cherries using a toothpick through the cherries to hold in place.
Place the ham on the Big Green Egg and cook until the internal temperature reaches 135 degrees.
Add brown sugar to the leftover pineapple juice and mix well. You’re looking for a glaze consistency. It needs to be on the thicker side so add more brown sugar if needed.
After the ham reaches 135 F coat the ham with the juice/brown sugar mixture.
Remove the ham from the heat when the internal temperature reaches 145 F.
Allow the ham to rest 15 minutes.
Slice and serve!
Notes
From EggingMyHouse.com
Cook Time to 135 Degrees
4 pounds – 1 hour
8 pounds – 2 hours
12 pounds – 3 hours
16 pounds – 4 hours
20 pounds – 5 hours
