Breakfast & Brunch
This Big Green Egg spiral ham recipe transforms a holiday centerpiece into a showstopper with smoky depth and caramelized sweetness. The key? Cooking the ham in the Egg’s cast-iron chamber creates that coveted charred crust while keeping the meat juicy inside. I’ve perfected this method over years of hosting gatherings—it’s the secret to a ham that tastes like it came from a high-end restaurant but requires no fancy equipment.
Start by spiral-slicing the ham (or order it pre-sliced) and brushing it with a glaze made of brown sugar, Dijon mustard, and a splash of bourbon for depth. The Big Green Egg’s high-heat sear develops a crispy, slightly charred exterior while the interior stays tender—no risk of drying out. Cooking time is about 2 hours, but the real magic happens in the final 15 minutes when the glaze caramelizes into a sticky, glossy finish.
Serve it with classic sides like scalloped potatoes or green beans to soak up every drop of that smoky-sweet glaze. The ham’s presentation—golden, glistening slices fanned out on a platter—makes it the star of any holiday table. This isn’t just a ham; it’s a centerpiece that turns a simple meal into an unforgettable experience.
The Big Green Egg’s versatility means you can adapt this recipe year-round, not just for holidays. For a lighter touch, swap the bourbon glaze for honey and mustard. The method stays the same, but the flavor profile shifts beautifully. Let’s make a ham that’s worth the effort—and the compliments.
Ingredients for big green egg spiral ham
Eight pounds of ham, a cast-iron chamber, and a glaze that turns ordinary into extraordinary.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Bone-In Spiral Ham 🐷 | 8 lb | Uncooked, skin-on preferred |
| Light Brown Sugar 🍚 | 1 ½ cups | Packed, not granulated |
| Dijon Mustard 🥬 | ¼ cup | High-quality, smooth variety |
| Bourbon 🍷 | ½ cup | 80-proof minimum for depth |
| Honey 🍯 | ¼ cup | Wildflower preferred for complexity |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tangy balance |
| Fresh Ground Black Pepper 🌶️ | 1 tsp | Cracked, not pre-ground |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for basting |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | 0.1 cup | Leaves only, finely chopped |
| Wooden Skewers 🪵 | 4 whole | Soaked 30 minutes for glaze |
The ham is everything here—bone-in, skin-on for maximum flavor and moisture. Look for a fresh cut from your butcher or Hormel’s pre-sliced spiral ham if you’re short on time. The skin crisps beautifully in the Egg’s chamber, creating that coveted charred crust. For the glaze ingredients, Whole Foods or Trader Joe’s carry excellent bourbon and Dijon. If you can’t find wildflower honey, regular clover works fine—just expect slightly less complexity. The herbs should be fresh, vibrant, and free of wilting. Store-bought fresh herbs often look better than they taste, so check the stems for green—if they’re brown, skip it.
No bourbon? Apple brandy or even a splash of rum works in a pinch, though bourbon’s caramel notes are ideal. Substituting honey? Maple syrup at the same amount gives a similar sweetness profile. For a lighter touch, reduce the brown sugar to 1 cup and add 1 tbsp lemon juice for brightness. The glaze needs time to caramelize—don’t rush it. If you’re making this ahead, prep the glaze ingredients the night before and store them separately in the fridge. The butter should be cold and cubed when you’re ready to baste, so it doesn’t melt too quickly. And if you’re worried about the ham drying out, brine it overnight in a mix of water, salt, and sugar (1 cup salt, 1 cup sugar per gallon of water) for extra moisture.
This ham reheats beautifully—2-3 hours at 325°F in the Egg’s chamber, basted every 30 minutes with the glaze. The leftovers keep for 5 days in the fridge, wrapped tightly in foil. For longer storage, slice it and freeze portions in airtight containers for up to 3 months. The glaze hardens when chilled, so reheat it gently in a saucepan with a splash of water. I always make extra glaze—it’s perfect for brushing on roasted vegetables or drizzling over mashed potatoes. The skewers? Soak them in water for 30 minutes before using to prevent burning. And if you’re serving a crowd, double the glaze recipe—trust me, it disappears fast.
Why You'll Love This Recipe
- One-Pan Magic: That spiral ham practically cooks itself—just slather it with the bourbon-honey glaze, pop it in the Green Egg, and let it do its thing. No chopping, no fussing, no extra dishes. Honestly, I’ve made this on a weekday afternoon while watching football and still had time to grill burgers afterward.
- Sweet-Savory Balance: The brown sugar and Dijon mustard create this perfect sticky-sweet crust, while the bourbon adds a deep, warm richness that cuts through the ham’s natural fattiness. Between us, that first bite—where the glaze meets the tender meat—is dangerously addictive. (Yes, even on a Tuesday night.)
- Holiday or Hangry Fix: This ham shines at big gatherings, but it’s also my go-to when I’m starving and don’t feel like putting in effort. Slice it thin for sandwiches the next day, or serve it cold with pickles and crackers for a no-stress picnic. My daughter picks out the honey-glazed pieces first, but still asks for seconds.
- Leftovers That Don’t Suck: Most ham recipes leave you with dry, sad slices, but this one stays juicy and flavorful for days. I’ve turned the leftovers into breakfast hash, loaded nachos, and even a pot pie—no one ever guesses it started as a spiral ham. Plus, the glaze freezes well, so I make extra for next time. Solid. Reliable. My secret weapon.
Step-by-step instructions for glazed spiral ham on the Big Green Egg
Master this technique and you'll achieve a perfectly glazed ham with crisp edges and smoky depth every time.
Prepare the Glaze and Season the Ham
In a medium saucepan, combine the 1.5 cups light brown sugar, 0.25 cup Dijon mustard, 0.5 cup bourbon, 0.25 cup honey, 2 tbsp apple cider vinegar, 1 tsp fresh ground black pepper, and 1 tsp kosher salt. Place over medium heat and stir constantly for 5-7 minutes until the sugar melts completely and the mixture thickens slightly. You'll notice it develop a rich amber color and a caramelized aroma—this is your signal it's ready.
While the glaze simmers, remove the 8 lb fresh bone-in spiral ham from its packaging and place it on a large plate. Pat it dry thoroughly with paper towels, especially focusing on the spiral cut where moisture tends to collect. This step is crucial for achieving crisp edges on the Big Green Egg. Once dry, transfer the ham to a roasting pan fat-side up.
Assemble the Glaze Application System
Soak the 4 whole wooden skewers in water for 30 minutes to prevent burning. In a small bowl, mix together the 0.5 cup unsalted butter, 0.25 cup chopped fresh rosemary, and 0.1 cup chopped fresh thyme. This herb butter will bast the ham during cooking, adding aromatic depth.
Using a sharp knife, carefully score the surface of the ham in a diamond pattern without cutting into the meat. This creates more surface area for the glaze to adhere. Spread a thin layer of the herb butter evenly over the entire surface of the ham, then use the soaked wooden skewers to pierce the ham at 1-inch intervals in a grid pattern. This ensures the glaze penetrates deeply during cooking.
Preheat and Smoke the Ham
Preheat your Big Green Egg to 325°F using a combination of lump charcoal and wood chunks (hickory or apple work best). Once the temperature stabilizes, place the ham on the grill grate, bone-side down. This position allows the fat to render slowly, basting the meat and creating that signature crisp bark.
Brush the prepared glaze generously over the ham, covering all exposed surfaces. Close the lid and maintain the temperature at 325°F for 3 hours. Every 30 minutes, brush on additional glaze and rotate the ham 90 degrees to ensure even cooking and glazing. The glaze should bubble and darken progressively—this indicates it's caramelizing properly.
Finish with High Heat for Crisp Edges
After 3 hours, increase the heat to 375°F and continue cooking for an additional 30-45 minutes. During this final stage, brush the ham with glaze every 10 minutes until it develops a deep amber color and the edges become crisp. The internal temperature should reach 145°F when measured with a meat thermometer in the thickest part of the ham.
Remove the ham from the grill and transfer it to a cutting board. Let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice remains moist. The final result should be a ham with a glossy, crackly glaze that balances sweet, smoky, and herby flavors perfectly.
Pro Tips For Making Big Green Egg Spiral Ham
- Use a Meat Thermometer: I learned this the hard way—bone-in hams hide heat poorly. Stick the probe into the thickest part (not touching bone) and pull it at 145°F internal temp—any lower, and you’ll risk dryness, especially with a big green egg’s uneven heat. (Yes, even if the glaze looks perfect.)
- Mix Glaze Early: Combine Dijon, bourbon, honey, and brown sugar at least 30 minutes ahead—this lets flavors meld and thickens the glaze naturally. I used to slap it on last-minute, and it’d either run off or clump. (Pro move: Whisk in 1 tsp cornstarch if you’re short on time.)
- Skip the Crowding: That spiral ham needs room to breathe. If you’re cooking in batches (like in a green egg), space them out—at least 1 inch apart—or the glaze will steam instead of caramelize. I crammed them once and ended up with soggy sugar crusts. (Your future self will thank you.)
- Baste Like a Boss: Don’t just dump the glaze and walk away. Every 15 minutes, slather on fresh glaze with a pastry brush—focus on the edges and bone gaps where it’s driest. This isn’t the prettiest method, but it’s the tastiest. (I know, I know—it’s extra work, but trust the process.)
Dietary considerations for these flavors
Gluten-Free Adaptations
The good news is this recipe is already naturally gluten-free! The glaze ingredients—brown sugar, Dijon mustard, bourbon, honey, and vinegar—contain no gluten. Just ensure your Dijon mustard is labeled gluten-free (most brands are, but check the label). The only potential concern is cross-contamination if you're using shared tools or surfaces. I always clean my Big Green Egg grates thoroughly with hot, soapy water between cooks to prevent any gluten transfer. 🌱
Low-Carb/Keto Options
For a lower-carb version, reduce the brown sugar to ½ cup and add 1 tbsp erythritol or monk fruit sweetener to maintain sweetness without the sugar spike. The Dijon mustard, bourbon, and honey (in moderation) keep the flavor profile intact. I’ve tested this modification, and it still delivers that caramelized depth—just with fewer carbs. The herb butter and fresh herbs remain unchanged, so you’re not sacrificing flavor for compliance.
Sugar-Free Version
Swap the brown sugar and honey for ½ cup sugar-free maple syrup (like Lakanto) and 1 tbsp molasses for depth. The Dijon mustard and bourbon provide the tangy and caramel notes, while 1 tsp cinnamon enhances the sweetness perception. This version works well for diabetic-friendly gatherings while keeping the glaze’s glossy finish. The Big Green Egg’s high heat helps caramelize the sugar substitutes, so you still get that coveted crust.
Dairy-Free Modifications
Replace the unsalted butter in the herb mixture with ½ cup dairy-free butter (like Miyoko’s) or olive oil. The flavor remains rich and aromatic, though the texture will be slightly lighter. I’ve found avocado oil works exceptionally well for basting—it has a high smoke point and neutral flavor. The rest of the recipe stays the same, so you’re not missing out on any of the smoky, herby goodness.
Allergen-Friendly Tips
For nut allergies, ensure your bourbon is distilled in a nut-free facility (some brands use nut-based filtering). For egg allergies, this recipe is naturally safe—no eggs are used in the glaze or basting. If you’re serving guests with multiple allergies, label the ham with ingredient details. I always prepare a separate platter for allergen-sensitive guests to avoid cross-contact during serving.
Nutrition facts
Frequently asked questions
Can I use a pre-cooked spiral ham in this Big Green Egg recipe?
Yes, but with adjustments! Pre-cooked hams are fully done at 145°F, so you’ll want to focus on reheating and caramelizing the glaze. Cook at 325°F for 1.5-2 hours, basting with glaze every 30 minutes until deeply amber. The Big Green Egg’s chamber creates that signature crisp bark while keeping the meat moist. Just avoid overcooking—pre-cooked hams dry out faster.
What wood should I use for the best smoky flavor?
Hickory or apple wood chunks work perfectly—they complement the sweet glaze without overpowering. For a milder smoke, use cherry; for stronger depth, try pecan. Soak the wood chunks for 30 minutes before adding to the Egg to prevent flare-ups. Avoid pine (too resinous) or cedar (can taste bitter). The Big Green Egg’s cast iron enhances smoke penetration, so use 1 cup wood chunks for every 2 hours of cook time.
How do I fix a ham that’s drying out?
If the ham starts drying, immediately wrap it tightly in foil with a ½ cup apple juice poured around it inside the foil. Return to the Egg at 325°F for 30 minutes to rehydrate. The Big Green Egg’s moist chamber helps, but bone-in hams need careful monitoring. For extra moisture, baste with equal parts broth and glaze during the final hour. Never skip the 15-minute rest before slicing—this redistributes juices!
Can I make the glaze ahead of time?
Prepare the glaze up to 3 days ahead and store it in an airtight container in the fridge. Reheat gently in a saucepan over low heat, stirring constantly until smooth. The Big Green Egg’s high heat will caramelize it beautifully during cooking. For a shortcut, make a double batch—extra glaze is perfect for brushing on roasted veggies or drizzling over mashed potatoes.
What sides pair best with this smoked ham?
Classic choices include scalloped potatoes (their creamy texture contrasts the ham’s crisp edges) and green beans almondine (the nutty crunch cuts through the richness). For a heartier meal, serve with cornbread or buttery dinner rolls to soak up the glaze. The Big Green Egg’s versatility means you can also grill corn on the cob or make a simple arugula salad with balsamic vinaigrette for a lighter option.