Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg

By James Kimble January 20, 2026 19 mins read 9 Views

The Ultimate Holiday Centerpiece: Double Smoked Maple Bourbon Glazed Ham

Well, it is that time of year again. Whether you are prepping for a Thanksgiving feast, the centerpiece for Christmas dinner, or the perfect Easter brunch, you’ve landed in the right spot. When it comes to the holidays, we all want that “wow” factor without the “all-day-stress” factor and that is exactly where the Double Smoked Ham shines.

If you aren’t familiar with the term, “double smoking” is simply a fancy way of saying we are taking a high-quality, pre-cooked ham and warming it up on the Big Green Egg to infuse it with a “kiss” of additional wood fire. But we aren’t just warming it up; we are transforming it. By the time this ham hits your table, it will be lacquered in a thick, sticky Maple Bourbon Glaze that creates a sweet, savory, and boozy crust unlike anything you can buy at a store.

This recipe has become a staple in my house for every major holiday because it frees up the kitchen oven for the sides and delivers a depth of flavor that a standard oven simply can’t match. It’s smoky, it’s sweet, and it’s undeniably the “MVP” of the holiday spread.

So, let’s get that Egg stabilized. Sit back, grab a glass of your favorite buttery Chardonnay, and enjoy this guide to the Double Smoked Maple Bourbon Glazed Ham.

Why This is the “All-Season” Holiday Winner:

Easter: It’s the traditional choice, made better with a glaze that pairs perfectly with spring side dishes.

Thanksgiving: The perfect salty-sweet companion to the turkey, or a great alternative for those who aren’t “bird people.”

Christmas: Nothing says a cozy Christmas dinner like the smell of maple, bourbon, and hickory smoke.

Selecting Your Ham

The Foundation: Choosing Your Ham

The secret to a world-class holiday meal starts at the butcher counter. While “double smoking” will elevate any ham, the quality of the pork you start with determines the ceiling of your success. Since we aren’t technically “cooking” the meat (it’s already pre-cooked), we are essentially performing a high-end flavor restoration.

The Gold Standard: Snake River Farms Kurobuta

For this cook, I am using a Snake River Farms Kurobuta Bone-In Ham. If you want to truly blow your guests away, this is the Ferrari of hams. Kurobuta is the Japanese name for “Berkshire” pork a heritage breed known for its intense marbling, darker color, and a rich, buttery flavor that puts standard grocery store hams to shame. It comes pre-cured and smoked over hardwood, providing the perfect canvas for our maple bourbon glaze.

Navigating the Ham Aisle: What to Look For

If you aren’t ordering a heritage bird online, you can still find great options at your local grocer. Here is how to choose:

Bone-In (The Buddha’s Choice): I always recommend a bone-in ham. The bone acts as a conductor for heat, helping the ham warm more evenly, and it provides a deeper, more traditional flavor. Plus, that bone is “liquid gold” for a post-holiday split pea soup or pot of beans!
Spiral Cut vs. Whole:
- Spiral Cut: These are convenient because they are pre-sliced. The benefit is that our Maple Bourbon Glaze can seep down between the slices. The risk is that they can dry out faster on the Egg.
- Whole (Uncut): This is what I prefer. It retains more moisture and allows you to cut thick, hearty slices to your liking.
“Ham with Natural Juices” vs. “Ham, Water Added”: Always look for labels that say “Natural Juices.” If a label says “Water Added” or “Ham and Water Product,” it means the meat has been diluted, which leads to a spongy texture and less flavor.

Where to Find Your Centerpiece

Specialty Purveyors: For hams like Snake River Farms, ordering online is your best bet for guaranteed holiday delivery.
Local Butchers: A local butcher can often source “City Hams” (wet-cured) that haven’t been over-processed.
Club Stores (Costco/Sam’s): These are fantastic for finding large, high-quality bone-in hams at a great price point during the holiday seasons.

The Rule of Thumb: No matter which brand you choose, remember: Any pre-cooked ham will work with this recipe. Whether it’s a premium Kurobuta or a reliable supermarket find, the Big Green Egg and our glaze are going to make it taste like a million bucks.

Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg

Seasoning the Ham

Prep: The Slather and the Seasoning

Before the ham hits the smoke, we need to build a flavor bridge. Even though the ham is already cured, adding a fresh layer of seasoning creates a “crust” (or bark) that will eventually bind with our maple bourbon glaze to create that perfect holiday bite.

The Binder: Why Yellow Mustard?

To get started, apply a slather of yellow mustard over the entire surface of the ham. Don’t worry, your ham won’t taste like a ballpark hot dog.

The vinegar in the mustard helps break down the surface tension of the meat, while the thickness of the mustard acts as “glue” for our spices. As the ham smokes, the mustard flavor will disappear completely, leaving behind a tacky surface that holds our seasoning and glaze in place.

The “Simple but Effective” Rub

Since the ham is already salt-cured and we are adding a sweet glaze later, you don’t need a complex 15-ingredient rub. I use a classic trio that complements the natural pork flavor:

Kosher Salt: To enhance the savory notes.
Coarse Black Pepper: For a little bit of “bite” to cut through the richness of the fat.
Paprika: This is primarily for that gorgeous, deep reddish-amber color that looks so stunning on a holiday table.

Cover the outside of the ham generously. You want an even coating that covers every nook and cranny.

The Room Temp Rest

Once the ham is seasoned, let it sit at room temperature for about 30 to 45 minutes while you prep the Big Green Egg and the drip pan.

Taking the “chill” off the ham ensures it warms up more evenly on the grill. If you put a rock-cold ham onto the Egg, the outside can become overcooked before the center even breaks 100°F. This short rest on the counter is your secret weapon for a juicy interior.

Setting up Your Drip Pan

The V-Rack & Drip Pan: The Ultimate Ham Architecture

While the ham is resting and the seasoning is setting, it’s time to prep the “foundation” of this cook. For a large bone-in ham, I always rely on the Big Green Egg V-Rack paired with a Drip Pan. This setup isn’t just about organization; it’s about airflow and moisture management.

The Apple Juice “Bath”

Go ahead and add 3 cups of apple juice into your drip pan. As the Big Green Egg heats up, that apple juice will begin to simmer and evaporate, creating a humid “micro-climate” inside the ceramic dome. Because ham is pre-cooked, it can be susceptible to drying out; this constant steam acts as a moisture barrier, keeping the meat succulent while the exterior takes on that second layer of smoke.

Why the V-Rack Matters

Placing your ham in a V-Rack set inside the drip pan is a total game-changer for a few reasons:

360° Exposure: By elevating the ham, you allow the heat and smoke to circulate entirely underneath the meat as well as over the top. This ensures that the bottom of the ham doesn’t get soggy and that every inch of that Kurobuta pork gets kissed by the smoke.
Stable Glazing: The V-Rack cradles the ham securely, which is especially helpful for large, awkwardly shaped bone-in pieces. It keeps the ham upright so our Maple Bourbon Glaze can cascade down the sides evenly rather than pooling in one spot.
The Clean-Up: By catching all the rendered fat and sticky glaze directly in the apple juice, you prevent “burn-off” on your convEGGerator. This keeps the smoke smelling like the holidays rather than burnt sugar.

The Savory “Secret”: The Drip Pan Aromatics

While the apple juice provides the sweetness and moisture, we want to add a layer of savory depth to the environment. Before you slide the pan onto the Big Green Egg, rough chop one large onion and add it directly to the apple juice.

Why Add Onion?

This isn’t just for aroma—though it will make your backyard smell incredible. Adding the onion transforms the drip pan from a simple moisture station into a flavor-building powerhouse.

The Savoriness: As the onion simmers in the apple juice, it releases its natural sugars and savory notes, balancing out the sweetness of the fruit juice.
The “Pitmaster’s Liquid Gold”: By the time the ham is finished, this liquid will have mixed with the rendered pork fat and the drippings from our Maple Bourbon Glaze. This creates a rich, complex liquid that you can use as:
- A Braise: If you are cooking a particularly large ham, you can occasionally spoon this liquid over the meat to keep it extra moist.
- A Homemade Gravy: Strain the liquid after the cook and use it as a base for a holiday ham gravy.
- A Basting Liquid: It’s the perfect mop for the final 30 minutes of the cook.

Pro Tip: This setup effectively turns your drip pan into a “stock pot.” If you want to go even further for a Christmas or Thanksgiving profile, you can throw in a few smashed garlic cloves or a sprig of fresh thyme.

Setting the Stage

With the apple juice and onions ready, place your Big Green Egg V-Rack inside the pan. This elevates the ham, ensuring it doesn’t just sit in the liquid, but rather “bathes” in the seasoned steam while the smoke circulates 360 degrees around the meat.

Setup the Big Green EGg

The Fire: Setting the Big Green Egg for Success

With the ham seasoned and the savory drip pan prepped, it’s time to fire up the Big Green Egg. Since our ham is already pre-cooked, we aren’t looking for a roaring fire; we want a stable, gentle environment that allows the meat to “open up” and accept that second layer of smoke.

Lump Charcoal & Wood Selection

Start by filling the Egg with high-quality lump charcoal. For a holiday cook like this, I recommend using fresh charcoal to ensure a clean, consistent burn. To achieve that signature “double-smoked” depth, add 3 large chunks of wood directly into the charcoal.

The Choice: Hickory. For this cook, I used hickory wood chunks. Hickory is the king of holiday hams; it provides a bold, classic smoke profile that stands up perfectly to the sweetness of the maple and the bite of the bourbon.
The Placement: I like to “bury” one chunk in the center and place the other two slightly offset. This ensures a steady stream of thin, blue smoke throughout the entire 3-hour warming process.

Stabilizing at 275°F

Light the charcoal and install your convEGGerator (legs up) with the drip pan and V-rack setup. We are aiming to stabilize the temperature at 275°F.

Why 275°F?

The Sweet Spot: It’s high enough to render the fat and set the glaze, but low enough that it won’t dry out the lean interior of the ham.
Efficiency: At this temperature, a standard 8-10 lb ham will typically reach its ideal serving temperature in about 12 to 15 minutes per pound.

The “Clean Smoke” Check

Before placing the ham on the grate, wait for the “white smoke” to dissipate. You are looking for that nearly invisible, thin blue smoke. Because ham is already cured, it can easily over-absorb “dirty” smoke, which leads to a bitter taste. Once the Egg is locked in at 275°F and the smoke smells sweet and woodsy, you’re ready to go.

Pitmaster Note: If you want a slightly milder profile for Easter or a brunch crowd, you can swap one of the hickory chunks for a fruitwood like Apple or Cherry. This will give the ham a lighter, more floral smoke ring and a brighter mahogany color.

Cook the Ham in the Big Green Egg

The “Double Smoke” Phase: Two Hours of Transformation

With the Big Green Egg locked in at 275°F and that beautiful, translucent blue smoke wafting from the top vent, it’s time for the “Double Smoke” to begin.

Carefully place your seasoned ham (cradled in the V-Rack) into the Egg. The most important thing here? Keep it uncovered! Why We Leave it Uncovered… While it might be tempting to wrap the ham in foil to “keep it moist,” doing so would defeat the purpose of the double smoke. Leaving the ham exposed for the first two hours serves three critical purposes:

Smoke Absorption: This is the window where the meat is most receptive to those hickory notes. The “open” environment allows the smoke to penetrate the surface and bond with the salt and paprika rub.
Bark Formation: The dry heat of the Egg works with the mustard slather and spices to create a “bark.” This textured surface is what our Maple Bourbon Glaze will eventually cling to.
Fat Rendering: The heat needs direct access to the ham to begin softening the exterior fat cap. As that fat renders, it bastes the meat naturally, ensuring the interior remains juicy while the exterior prepares for the lacquer.

The “Set It and Forget It” Window

During these first two hours, your main job is to keep the dome closed. Every time you “peek,” you lose that carefully stabilized heat and humidity. Trust the Big Green Egg and the apple juice/onion steam in the drip pan to do the heavy lifting.

What to Look For

As you approach the two-hour mark, you’ll notice the ham shifting from its raw, cured pink to a deep, rustic mahogany. The onions in the drip pan will have softened, and the aroma of hickory and sweet pork will be filling the air.

Pitmaster Note: At the two-hour mark, we aren’t looking for a finished internal temperature yet. We are simply looking for the “color set.” Once the ham looks like a piece of burnished copper, it’s officially ready for the final act: The Glaze.

The 2-Hour Wrap

The “Steam Bath” Phase: Locking in Moisture

After two hours of open exposure to the hickory smoke, your ham has developed a beautiful color and a savory crust. Now, it’s time for a technique that ensures the interior stays “butter-knife tender” while the exterior softens just enough to absorb the glaze later.

The Foil Tent

At the two-hour mark, cover the ham with a loose “tent” of heavy-duty aluminum foil. You aren’t trying to wrap it tight like a burrito; rather, you want to create a canopy over the ham while it still sits in the V-Rack above that bubbling drip pan.

Why this step is a holiday game-changer:

Harnessing the Aromatics: Remember that apple juice and rough-chopped onion in the drip pan? By covering the ham now, you are trapping that flavorful steam. The moisture rises, hits the foil “ceiling,” and rains back down onto the meat.
Texture Softening: This one-hour “braising” period breaks down any surface tension in the meat, ensuring that the pork is succulent and easy to slice.
The Flavor Infusion: The steam carries the essence of the onion and apple juice deep into the ham’s crevices, adding a subtle layer of sweetness that perfectly balances the bold hickory smoke.

One Hour of Patience

Let the ham cook under the foil for one additional hour. This brings your total cook time to three hours. During this period, the internal temperature will continue to climb steadily and safely. Because the ham is protected by the foil, you don’t have to worry about the edges drying out or the smoke becoming too “heavy.”

The Internal Check

As you approach the end of this hour, have your Thermapen ready. Since the ham is already pre-cooked, we aren’t looking for “doneness” in the traditional sense; we are looking for a perfect serving temperature.

Pitmaster Note: By the time you remove the foil, you’ll likely see the ham has “opened up” slightly, the meat may begin to pull back from the bone just a bit. This is a great sign! It means the fats are rendering and the meat is becoming tender.

Making the Maple Bourbon Glaze

The “Liquid Gold”: Crafting the Maple Bourbon Glaze

While the ham is enjoying its aromatic steam bath under the foil, it’s time to move to the stovetop. This glaze is the soul of the recipe… it provides that iconic, sticky-sweet lacquer that defines a world-class holiday ham.

The Ingredients of a Classic

In a medium saucepan, combine your holiday heavy-hitters:

Brown Sugar & Maple Syrup: For a deep, molasses-heavy sweetness.
Pineapple Juice: The acidity cuts through the fat of the pork and helps tenderize the surface.
Bourbon: Adds a complex, oaky bite (and a great aroma for your kitchen).
Dijon Mustard: Provides a savory tang to balance the sugars.
Cinnamon: The secret “holiday” note that makes this smell like Christmas or Thanksgiving.

The Process: Reducing for the Perfect “Lacquered” Finish

Bring the mixture to a light boil over medium-high heat, then immediately reduce to a simmer. You’ll want to cook this for about 30 minutes, and here is the most important rule: Stay with it.

Because of the high sugar content from the maple syrup and brown sugar, the glaze can go from “perfectly reduced” to “burnt” in a matter of seconds. Stir constantly with a whisk or heat-resistant spatula. You are looking for the glaze to reduce and thicken until it reaches a “syrupy” consistency, it should easily coat the back of a spoon.

Why the 30-Minute Simmer Matters

We aren’t just mixing ingredients; we are building a gastrique. The 30-minute reduction burns off the harshness of the alcohol in the bourbon, leaving behind only the rich vanilla and caramel notes. It also concentrates the pineapple and maple, creating a thick “glue” that will stick to the ham rather than just running off into the drip pan.

The Final Prep

Once the glaze is thickened and glossy, remove it from the heat. It will continue to thicken slightly as it cools. By the time your hour-long “steam phase” is done on the Big Green Egg, you’ll have a warm, fragrant lacquer ready to be painted onto that Kurobuta ham.

Pro Tip: If you want an extra kick, add a pinch of cayenne pepper or a teaspoon of black pepper to the glaze. It won’t make it “spicy,” but it adds a sophisticated depth that keeps the sweetness from being one-dimensional.

Glazing the Double Smoked Ham

The Reveal: Applying the Liquid Gold

The timing here is everything. After one hour under the foil, the ham has been “relaxed” by the apple and onion steam, making the surface perfectly primed to drink in the glaze. When you lift that foil, be prepared, the aroma of hickory smoke mixing with the savory onion and sweet apple is the moment your neighbors will start peering over the fence.

The “Paint” Job

With the foil removed, the ham will likely have a beautiful, matte mahogany finish. Now, we turn it into a masterpiece. Using a silicone basting brush, generously apply the Maple Bourbon Glaze over every square inch of the ham.

Don’t hold back: Paint it on thick. Let it drip into the score marks and crevices of the meat.
The “Nook and Cranny” Technique: If you are using a spiral-cut ham, use the brush to gently push some of that glaze between the slices. If you’re using the bone-in Kurobuta, focus on the fat cap, that’s where the glaze will caramelize into a “candy” crust.

Setting the Lacquer

Once the ham is fully coated, leave the foil off and close the dome of the Big Green Egg. We want the direct heat and the airflow of the Egg to “set” the glaze. Over the next 20 to 30 minutes, the sugars in the maple and brown sugar will begin to bubble and caramelize, transforming from a liquid into a sticky, shimmering lacquer.

Pitmaster Note: This is the most visual part of the cook. If you want a really thick, “glass-like” crust, you can apply a second coat of glaze about 15 minutes after the first one. This layering technique creates a professional, “Honey-Baked” style finish that looks incredible in holiday photos.

The Target Temperature

While the glaze is setting, keep an eye on your Thermapen. Since the ham is already cooked, we are simply looking for an internal serving temp of 140°F to 145°F. At this temperature, the ham is piping hot and juicy without the protein fibers becoming tough or dry.

The Finish: Pull, Rest and Serve

When your Thermapen hits that magic 140°F mark, the transformation is complete. The Maple Bourbon Glaze has shifted from a liquid to a tacky, shimmering lacquer that clings to the hickory-smoked bark. It’s tempting to start carving immediately, the smell of caramelized sugar and oaky bourbon is almost unbearable, but the final step of the process is the most important for your guests’ experience.

The Pull

Carefully lift the V-Rack and drip pan from the Big Green Egg. The ham should have a deep, “burnt-orange” to mahogany glow. You’ll notice the edges of the glaze have slightly charred in the best way possible, creating those “candy” bits that everyone will be picking at while you’re trying to slice.

The 10-Minute Rest

Move the ham to a large carving board and let it rest for at least 10 minutes.

Juice Retention: Even though ham is a cured product, the heat has expanded the muscle fibers. Resting allows the internal juices to settle back into the meat.
Setting the Glaze: This rest period allows the glaze to cool just enough to “firm up.” If you slice it while it’s piping hot, the glaze will simply run off the meat. At the 10-minute mark, it becomes a sticky coating that stays attached to every individual slice.

The Service: Holiday Perfection

When you’re ready to carve, remember to slice against the grain for the most tender bite. If you used a bone-in Kurobuta, the meat should practically fall away from the bone as you guide your knife through it.

The result is a centerpiece that hits every flavor note:

The Sweetness from the maple and pineapple.
The Savory Depth from the hickory smoke and the onion-infused steam.
The Sophisticated Bite from the bourbon and Dijon.

Whether it’s the centerpiece for your Thanksgiving spread, the star of Christmas dinner, or the anchor of your Easter brunch, this Double Smoked Ham is a reminder that the Big Green Egg isn’t just a grill—it’s a holiday tradition.

One Final Tip: Don’t you dare throw away that bone! Wrap it up and save it for a post-holiday pot of split pea soup or collard greens. The double-smoked flavor it provides is something you simply can’t buy in a store.

Happy Holidays from The BBQ Buddha

The Ultimate Holiday Tradition

There is a reason this recipe has become a perennial favorite in my house. It strikes that elusive balance of being sweet and savory, with just the right amount of additional smoke flavor imbued into the meat. It doesn’t overpower the ham; it elevates it.

By using the Big Green Egg to “double smoke” your centerpiece, you aren’t just reheating dinner, you are creating a depth of flavor that a conventional oven simply cannot replicate. The combination of the rich Kurobuta pork, the aromatic onion-and-apple steam, and that final, sticky Maple Bourbon lacquer creates a bite that is truly unforgettable.

A Centerpiece for Every Season

Whether it is the saltiness of the ham contrasting with your Thanksgiving turkey, the warming notes of bourbon and cinnamon on a snowy Christmas evening, or the bright, maple-glazed finish for your Easter brunch, this recipe is a holiday workhorse. It is a “set it and forget it” masterpiece that gives you more time with your family and less time stressing in the kitchen.

So, the next time you are tasked with bringing the main course to the holiday table, don’t just grab a ham and toss it in the oven. Fire up the Egg, gather your ingredients, and prepare for this to be your new go-to holiday meal from now on.

Happy holidays, and happy grilling!