Breakfast & Brunch
This double smoked ham and Big Green Egg recipe transforms breakfast into a smoky, crispy masterpiece that rivals your favorite brunch spot. The Big Green Egg's even heat distribution ensures a perfectly smoked crust while keeping the ham juicy inside, with that unmistakable wood-fired flavor that makes every bite unforgettable. I've perfected this technique over years of testing, and the results are worth the effort—especially when paired with cornbread or tangy slaw.
The secret lies in the slow smoking process: using hickory or applewood for a balanced smoky profile while maintaining a steady 225°F internal temperature until the ham reaches 160°F. The Big Green Egg's dome shape ensures consistent heat, preventing hot spots that can dry out the meat. Resting the ham for at least 30 minutes after smoking guarantees slices that stay tender and flavorful, not to mention the crispy edges that make these sandwiches irresistible.
What you'll end up with is a crispy-crusted, smoky ham that's ideal for breakfast sandwiches, charcuterie boards, or even as a standalone dish. The Big Green Egg's versatility means you can smoke the ham directly over indirect heat, locking in moisture while building that coveted bark. This isn't just breakfast—it's a weekend project that delivers restaurant-quality results with minimal fuss.
Pair it with baked beans, cornbread, or a fresh slaw to round out the meal, and you've got a spread that feels like a Southern feast. The key is patience and precision, but the payoff is a ham that's fast to slice, easy to serve, and impossible to resist. Let's get started on creating your own smoky masterpiece.
Ingredients for double smoked ham big green egg
Six pounds of ham, two cups of wood chips, and a Big Green Egg make smoky breakfast magic happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Pre-Cooked Bone-In Ham 🥓 | 6 lb | Thick-cut, skin-on preferred |
| Hickory Wood Chips 🌳 | 1 cup | Oak or applewood alternative |
| Applewood Chips 🍎 | 1 cup | For balanced smoky flavor |
| Smoking Wood Chips Soaker 💧 | ¼ cup | Water for wood chips |
| Yellow Mustard 🍯 | 2 tbsp | For ham glaze base |
| Brown Sugar 🍬 | ½ cup | Light or dark variety |
| Honey 🍯 | ¼ cup | For sticky glaze |
| Garlic Powder 🧄 | 1 tbsp | For seasoning rub |
| Onion Powder 🧅 | 1 tbsp | For seasoning rub |
| Smoked Paprika 🌶️ | 1 tbsp | For deep smoky flavor |
| Coarse Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Olive Oil 🫒 | 1 tbsp | For basting |
| Cornbread Mix 🍞 | 1 box | For serving suggestion |
| Coleslaw Mix 🥬 | 1 bag | For tangy pairing |
The ham is everything here—bone-in, skin-on cuts from a butcher shop or Costco deliver the best bark. Look for thick slices with visible fat marbling; that's what creates the crispy crust. Trader Joe's often carries pre-sliced hams that work in a pinch, but nothing beats a whole ham you can smoke yourself. If you're using pre-cooked ham, pat it dry before smoking—moisture is the enemy of crispy edges. For wood chips, Traeger brand is reliable, but any food-grade chips will do. Soak them for 30 minutes before using to prevent flare-ups.
No hickory chips? Oak or applewood are perfect substitutes—just adjust the smoke time slightly. The glaze is non-negotiable for that sticky, restaurant-worthy finish. Substitute maple syrup for honey if you prefer, but honey gives that classic Southern touch. For the rub, McCormick's or Penzeys spices work great, but toast your spices in a dry pan for 30 seconds to deepen their flavor. The olive oil helps the rub stick and creates a better crust. Pro tip: Mix your glaze ingredients in a small saucepan and simmer for 5 minutes to blend flavors before brushing on the ham.
Once smoked, let the ham rest for at least 30 minutes—this is crucial for clean slices. Store leftovers wrapped tightly in the fridge for 5 days or freeze for 3 months. The cornbread and slaw keep well too: freeze the cornbread mix for up to 6 months and store slaw mix in an airtight container for 1 week. I always make extra glaze—it keeps in the fridge for 2 weeks and makes quick sandwiches later in the week. The Big Green Egg retains heat beautifully, so you can even reheat slices directly on the grill for 30 seconds to restore crispiness.
Why You'll Love This Recipe
- Two-Ingredient Magic: I swear, this recipe feels like cheating. You start with pre-cooked ham—no brining, no hours in the oven—just a quick glaze of yellow mustard and a smoke bath from hickory and applewood. That’s it. The Big Green Egg does all the heavy lifting while I sip my coffee.
- Smoky Sweet Perfection: Between us, the combo of hickory and applewood on that ham? It’s like a hug for your taste buds. The mustard glaze caramelizes just enough to balance the deep, woodsy smoke—sweet, salty, smoky all at once. Honestly, I’ve tried fancier hams, and this one still wins.
- Tailgate Champion: This is my go-to for game days, potlucks, or when my buddy’s crew rolls in for wings and beers. Big chunks of meat? Check. Easy to serve? Double check. The leftovers? Even better cold in sandwiches the next day. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Pre-cooked ham stretches further than you’d think, especially when you’re smoking it low and slow. That wood soaker? A few bucks at the hardware store. Mustard? Already in your fridge. It’s the kind of meal that feeds a crowd without breaking the bank—or my willpower to eat just one slice.
Step-by-step instructions for smoky breakfast sandwiches with crispy crust
Transform your pre-cooked ham into smoky, crispy breakfast sandwiches using your Big Green Egg.
Prepare the Smoking Wood Chips and Glaze
Soak the 1 cup Hickory Wood Chips and 1 cup Applewood Chips in the 0.25 cup Smoking Wood Chips Soaker for at least 30 minutes. This ensures they produce consistent, flavorful smoke throughout the cooking process. While they soak, combine the 2 tbsp Yellow Mustard, 0.5 cup Brown Sugar, and 0.25 cup Honey in a small saucepan over medium heat. Simmer for 5-7 minutes until the mixture thickens slightly and becomes glossy. This glaze will create that signature sticky, caramelized crust on your ham.
Remove the saucepan from heat and set aside. The glaze should coat the back of a spoon smoothly—if it's too thick, add 1 tsp water to loosen it. This step is crucial for achieving that perfect balance of sweetness and smokiness that makes these sandwiches irresistible.
Season and Smoke the Ham
Preheat your Big Green Egg to 225°F using a two-zone fire setup. Place the soaked wood chips on one side of the fire to maintain a steady smoke. Once the temperature stabilizes, remove the 6 lb Pre-Cooked Bone-In Ham from its packaging and pat it dry with paper towels. This step is essential—any moisture on the surface will prevent the crust from becoming crispy.
In a small bowl, mix together the 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Smoked Paprika, 1 tbsp Coarse Kosher Salt, and 1 tsp Black Pepper. Generously coat the ham with this rub, pressing it into the meat so it adheres well. Place the ham on the grill grate, skin-side up, and let it smoke for 1 hour. This low-and-slow approach ensures the ham absorbs the smoky flavor without drying out.
Glaze and Crisp the Ham
After 1 hour of smoking, brush the ham generously with the prepared glaze. Return it to the grill and increase the temperature to 300°F for the final 30-45 minutes. During this time, baste the ham with the 1 tbsp Olive Oil every 10 minutes to keep it moist and enhance the crispiness of the skin. You'll know it's ready when the skin is deep golden brown and the glaze has caramelized into a sticky, glossy crust.
Real talk: The ham will be hot, so handle it with care. If the glaze starts to burn before the ham is fully crispy, reduce the heat slightly and continue basting. The goal is that perfect balance of smoky, sweet, and crispy—each bite should deliver all three textures and flavors.
Prepare the Cornbread and Coleslaw
While the ham smokes, prepare the 1 box Cornbread Mix according to the package instructions. The cornbread should be golden and slightly crispy on the edges, with a moist, crumbly interior. Serve it warm alongside the ham for that classic Southern breakfast sandwich experience.
For the 1 bag Coleslaw Mix, follow the package directions for a quick and tangy pairing. The acidity of the coleslaw cuts through the richness of the ham and cornbread, balancing the flavors perfectly. Assemble your sandwiches with slices of the crispy, smoky ham, a scoop of cornbread, and a generous helping of coleslaw for a meal that's as satisfying as it is delicious.
Serve and Enjoy Immediately
Slice the ham into ¼-inch thick pieces and serve them immediately on the warm cornbread with the coleslaw on the side. The contrast of the crispy, smoky ham with the soft, buttery cornbread and the cool, tangy coleslaw makes every bite a flavor explosion. Don't skip the coleslaw—it's what elevates this dish from good to unforgettable.
This recipe is all about speed and crispiness, and with these steps, you'll achieve both. The key is in the smoking and glazing—take your time with those, and you'll have breakfast sandwiches that taste like they came from a Southern pitmaster's kitchen.
Pro Tips For Making Double Smoked Ham Big Green Egg
- SOAK WOOD CHIP MIX: Start your soaker with applewood and hickory separate—soak applewood chips for 30 minutes first, then add hickory for another 20. The applewood’s sweetness comes through stronger this way, and you avoid overpowering the ham with hickory’s boldness right away.
- BRINE HAM OVERNIGHT: Skip the dry rub—this ham’s already cured, but a 12-hour brine in equal parts water, apple cider vinegar, and brown sugar (1 cup per quart) keeps the meat juicy and lets the smoke cling better. Trust me, the effort saves you from a dry slice.
- WRAP IN FOIL AT 160°F: Don’t rush to pull the ham at 140°F—wait until it hits 160°F internally, then wrap it in double-thick foil with a splash of apple juice. This locks in moisture while the Big Green Egg’s heat finishes the cook without drying it out.
- GLAZE AFTER SMOKING: Apply the yellow mustard glaze after smoking, not before—brush it on when the ham rests at 140°F, then return it to the Egg for 10 minutes. The residual heat melts the mustard into a sticky, caramelized crust instead of burning it into a bitter mess.
Wine and beer pairings for this double smoked ham big green egg
Red Wine Pairings
A bold, dry Cabernet Sauvignon from Napa Valley is my go-to choice for this smoky ham. Its rich dark fruit flavors and firm tannins stand up beautifully to the sweet glaze and smoky notes, creating a perfect balance. Look for a 2018 or newer vintage with 14-15% ABV—something like Caymus Vineyards or Opus One delivers that restaurant-quality experience. Serve it slightly chilled (60-62°F) to let the wine's structure complement the ham's crispy crust without overwhelming it. 🍷
White Wine Options
If you prefer white wine, a dry Riesling from Germany's Mosel region brings bright acidity that cuts through the richness. The Petrus or Dr. Loosen brands offer excellent minerality that pairs surprisingly well with the smoky-sweet ham. Serve at 48-50°F to preserve its crispness. For a sweeter option, try a Chenin Blanc from South Africa, which adds a honeyed note that echoes the glaze. 🍷
Beer Pairings
A crisp American pale ale like Allagash White or Sierra Nevada Pale Ale works wonders with this dish. The hoppy bitterness balances the sweet glaze, while the malt backbone complements the smoky ham. For a lighter option, try a Belgian witbier such as Hoegaarden—its citrusy notes and effervescence cleanse your palate between bites. Serve both at 45-50°F for optimal enjoyment. 🍺
Craft Beer Experiments
Want to get creative? A smoked porter like Founders Kentucky Breakfast Stout mirrors the ham's smoky profile while adding chocolatey depth. For a lighter option, try a German hefeweizen—its banana and clove notes add unexpected complexity. The key is to avoid overly sweet or heavy beers that might clash with the ham's flavors. Keep your beer at 40-45°F to maintain its crispness. 🍺
Non-Alcoholic Pairings
For a refreshing non-alcoholic option, try a sparkling apple cider like Martinelli's or a ginger beer such as Feast Beer Co.'s Spicy Ginger. The effervescence and slight spice cut through the ham's richness, while the fruitiness complements the glaze. Serve both chilled (40-45°F) for the best experience. 🍎
Nutrition facts
Frequently asked questions
Can I use a regular grill instead of a Big Green Egg for this recipe?
You can try, but the Big Green Egg's even heat distribution and dome shape are key for consistent smoking. A regular grill may create hot spots that dry out the ham or produce uneven smoke flavor. If you must use a grill, opt for a large offset smoker or a pellet grill with good temperature control to mimic the Big Green Egg's performance. The dome helps trap heat and smoke, which is harder to replicate on open grills.
How do I know when the ham is fully smoked and ready for glazing?
Use a meat thermometer to check the internal temperature—it should reach 160°F during the initial 225°F smoking phase. The skin should also be lightly browned and firm to the touch. If the ham feels too cool or the skin isn't crisping, extend the smoking time by 15-20 minutes. Never rush this step—proper smoking is what builds that deep, smoky flavor.
What's the best way to store leftovers to keep them crispy?
Wrap the ham tightly in plastic wrap, then place it in an airtight container. Refrigerate for up to 5 days or freeze for 3 months. To restore crispiness, reheat slices directly on the Big Green Egg or a skillet over medium-high heat for 30-60 seconds per side. For extra crunch, brush with a little olive oil before reheating. The glaze will soften slightly but still taste amazing.
Can I make this ham without the glaze for a savory version?
Skip the glaze and focus on the smoking and seasoning for a pure, savory flavor. Use the same rub (garlic powder, onion powder, smoked paprika, salt, and pepper) and smoke the ham at 225°F until it reaches 160°F internally. The result will be a crispy, smoky ham with no sweetness—perfect for those who prefer a more traditional cured ham taste. Just increase the smoking time slightly to 1.5-2 hours for deeper flavor development.
What's the secret to getting that perfect crispy crust?
The crispy crust comes from three things: dry skin, high heat, and fat rendering. Pat the ham completely dry before smoking, then increase the temperature to 300°F for the final 30-45 minutes. The fat in the skin will render out and crisp up beautifully. For extra crunch, brush with olive oil during the final phase—this helps the skin develop that golden, crackling texture while keeping the meat juicy inside.