Instructions Set the EGG for indirect cooking at 250°F/121°C using cherry or apple chips.
Coat ham with Dijon mustard and liberally apply the dry rub, and place on EGG on a sheet pan or in a small aluminium pan (uncovered). Insert a digital meat thermometer temperature probe if you have one.
Smoke at 250°F until the internal temperature of the ham reaches 130°F. Glaze the ham with half the glaze. Close the dome and continue cooking until your internal temperature of the ham reaches 140°. Remove from EGG and glaze the ham with the remaining glaze. Let sit for 20 minutes and serve.
Optional equipment: The EGG Genius effortlessly controls the temperature of your EGG through your smartphone, tablet, or computer. Remotely manage and monitor cooking temperatures for worry-free cooking and monitor the temperature of your food. You can also view graphs of your past cooks. Lastly, you will receive alerts when your cook is finished or when the EGG temperature is too high or low.
In a small saucepan over medium heat, add all ingredients and bring to a simmer. Continue to simmer for 10 minutes and remove from heat. Allow the mixture to cool. It will thicken as it cools. This sauce can be prepared in advance and reheated slightly before applying.
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