Bob Munson's Dr. Seuss Recipe

 
Green Eggs And Ham is an absolute classic, and I thought I would do a recipe for Smoked Ham in The Big Green Egg.

Start out by soaking some wood chips (we like applewood) in water at least 4 hours, up to overnight.

It is important not to use a spiral cut ham. With a sharp knife score the fatty side of a ham (shank or butt portion, 7-12 lbs.) in a checkerboard pattern. Make the cuts about 1 inch apart and about 1 inch deep. 

Build a charcoal fire in your Big Green Egg. When it becomes hot scatter the wood chips. 
 
Fill a pan about 1 inch deep (we use a disposable aluminum pan) with apple juice if you have it, water if not.  Add cut up fruit for more flavor. Here we used apples and oranges. 

Set a plate setter in the Big Green Egg and cover with foil.  (This is an essential tool for indirect cooking and smoking on the Big Green Egg.  you can buy one here: https://biggreenegg.com/product/conveggtor/

Place the pan filled with juice and fruit on the plate setter.
Allow the heat to reach 275 degrees.

Over that place the grill, and this is where you’ll set your ham. 

Cook for approximately 1 hour for every two pounds of weight of the ham, maintaining as close to 275 degrees as possible. Brush with glaze during the last hour. Ham should reach an internal temperature of 155 – 160 degrees for best flavor, but ham is cooked and fully safe at lower temperatures.
 

You can see what I mean about scoring the fatty side from this photo of the completed ham. These cuts help the ham absorb the smoke, but without drying it out.


Buy Green Eggs And Ham Here