I smoked a ham on the Big Green Egg yesterday for the first time. Rubbed with mixture of paprika, brown sugar, onion powder and garlic powder covered in saran wrap and refrigerated overnight. Smoked 3 hours at 250 using hickory chunks soaked in water. Glazed last 1/2 hour with 2 sticks butter, 1/2 cup molasses, 1 cup brown sugar, 1/4 cup apple cider, 1/4 cup Bourbon and 1 tsp cinnamon. Sliced and poured some of the glaze over the top. This was the best ham we've ever had - way better than a Honey Baked. Started with a 6lb Smithfield cooked & smoked bone-in ham.
Ham, cheese and green onion omlettes this AM with the leftovers.
