How To Smoke A Ham On The Big Green Egg
Start with a whole bone in ham. Grab your citrus glaze ingredients (honey, orange, mustard, cloves, cinnamon).
If you use a whole ham (not a spiral), slice into the skin in a crosshatch pattern and add some cloves.
Mix up the marinade. Not too sweet and is bright and tangy!
Brush onto the ham, smoke for a few hours and glaze every 15 min the last hour. Ham should reach 145 F.
Serve it and slice it up as desired and enjoy!
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