Breakfast & Brunch
This double smoked ham and Big Green Egg breakfast transforms a classic morning meal into a smoky, savory masterpiece that’ll have your kitchen smelling like a Southern brunch. 🔥 The secret? Slow-cooking the ham in the Green Egg’s precise heat control—creating tender, flavorful meat with that unmistakable wood-fired aroma while your eggs cook to perfect crispy edges. What sets this recipe apart is the balance of techniques: the ham gets its signature smoky depth from the Green Egg’s even heat distribution, while the eggs sizzle in cast iron for that golden, crackling finish. No fancy equipment needed—just patience and the right temperature control to nail that crispy texture without drying out the meat. By the time you’re done, you’ll have a plate that looks like it belongs in a high-end restaurant: crispy fried eggs nestled beside tender, smoky ham slices, all topped with a sweet glaze that ties the flavors together. The Green Egg’s versatility makes this recipe accessible for beginners while delivering professional results. Perfect for weekend brunches or a special weekend treat, this dish proves breakfast can be just as impressive as dinner. Let’s get cooking!
Ingredients for double smoked ham big green egg
Smoky ham, crispy eggs, and a sweet glaze—this breakfast is pure comfort with a Southern twist.
| Ingredient | Amount | Notes |
|---|---|---|
| Double Smoked Ham 🐷 | 1 ½ lb | Bone-in for flavor, pre-sliced or whole |
| Large Eggs 🥚 | 8 whole | Fresh, cold for crispy edges |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Granulated Sugar 🍚 | ¼ cup | For sweet glaze (light brown works too) |
| Dijon Mustard 🌶️ | 1 tbsp | For glaze depth (whole grain preferred) |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy balance (or lemon juice) |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for ham seasoning |
| Garlic Cloves 🧄 | 4 cloves | Minced, for glaze and ham |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Heavy Cream 🥛 | ¼ cup | For glaze richness (optional) |
| Cast Iron Skillet 🍳 | 1 whole | Seasoned, for egg crispiness |
The ham is the star here, so pick a quality double-smoked cut—bone-in adds flavor, but pre-sliced saves time. Butcher shops often have better cuts than grocery stores, but the pre-packaged stuff at Kroger or Whole Foods works too. Look for thick slices (about 1/2-inch) so they hold up to the Green Egg’s heat. Fresh rosemary and garlic are worth hunting down at Trader Joe’s—their dried herbs are solid too, but fresh makes a difference. If you can’t find double-smoked, smoked ham with extra salt works in a pinch, but reduce the added salt later.
No heavy cream? Half-and-half or whole milk works for the glaze—just simmer longer. Short on rosemary? Dried thyme at half the amount gives a similar earthy note. The Dijon mustard is key for depth, but yellow mustard in a pinch (though it’ll be less complex). For the eggs, cold butter and cold eggs are non-negotiable—they’re what give you that perfect crispy edge. If your cast iron isn’t seasoned, coat it with oil and bake at 400°F for an hour first. And trust me, the glaze tastes even better if you let it reduce on the stovetop after cooking.
Ham keeps 5 days in the fridge wrapped tightly—slice it first to save time. Eggs? Use within 3 days for best crispiness, and store them in the coldest part of your fridge. The glaze ingredients last forever, so mix them ahead and store in a jar. Leftovers? Reheat ham slices in the Green Egg at 250°F for 10 minutes—they’ll get even more tender. Eggs? Not recommended to reheat—make extra for breakfast the next day instead.
Why You'll Love This Recipe
- I’ll be real: this works for brunch and a lazy weeknight dinner. Serve it with toast for a hearty morning meal, or pile it high on a plate with biscuits for a crowd-pleasing main. The eggs scramble into fluffy clouds, and the ham stays juicy—no matter what you call it.
- Ham’s Sweet Glaze Magic: Between us, that sugar-butter-Dijon combo turns plain ham into something ridiculously good. The mustard cuts through the smokiness while the sugar caramelizes into a sticky, glossy finish—like a cross between a breakfast casserole and a Southern Sunday feast.
- One-Pan, Zero Stress: Honestly, this is the kind of recipe where you can set the table while it bakes. Double-smoked ham slices, cracked eggs, butter, and sugar—just toss it in the Big Green Egg, and let the heat do the work. No flipping, no fussing, just hands-off perfection.
- Breakfast or Dinner Fix: I’ll be real: this works for brunch and a lazy weeknight dinner. Serve it with toast for a hearty morning meal, or pile it high on a plate with biscuits for a crowd-pleasing main. The eggs scramble into fluffy clouds, and the ham stays juicy—no matter what you call it.
Step-by-step instructions for smoky sweet ham with crispy egg magic
Here's how to transform smoky ham into breakfast gold with perfectly crispy eggs—fast and foolproof.
🔥 Step 1: Glaze the Double Smoked Ham
Preheat your oven to 375°F. In a small saucepan, combine the 0.5 cup unsalted butter, 0.25 cup granulated sugar, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Bring to a gentle simmer over medium-low heat for 5 minutes, stirring constantly until the sugar dissolves completely.
Remove from heat and stir in the 0.25 cup chopped fresh rosemary and 4 minced garlic cloves. Let the mixture cool slightly for 2 minutes—it should still be warm but not hot when you apply it. Place the 1.5 lb double smoked ham on a wire rack set over a baking sheet, and brush the glaze evenly over the top, letting it drip down the sides.
🍳 Step 2: Roast the Ham Until Caramelized
Transfer the ham to the preheated oven and roast for 20-25 minutes until the glaze is deep golden brown and bubbling. You'll see it start to caramelize along the edges—that's your signal it's ready. If the glaze thickens too quickly, tent the ham loosely with foil for the last 5 minutes to prevent burning.
Here's the thing—don't walk away. The glaze goes from perfect to burnt in seconds. When it reaches that beautiful amber color with crackly edges, it's time to pull it out. Let the ham rest for 5 minutes before slicing—this keeps it juicy and lets the glaze set properly.
👨🍳 Step 3: Prepare the Cast Iron Skillet for Eggs
While the ham rests, place the cast iron skillet over medium-high heat until it's screaming hot—you should see steam when you splash a drop of water in it. Add 0.25 cup heavy cream (if using) and swirl to coat the bottom evenly. This creates a silky base for the eggs and prevents sticking.
Crack the 8 cold large eggs directly into the skillet—no pre-heating them. Sprinkle evenly with 1.5 tsp kosher salt and 0.5 tsp ground black pepper. The cold eggs will create those coveted crispy edges while keeping the yolks runny inside. Let them cook undisturbed for 3-4 minutes until the whites are set but the yolks are still wobbly.
🥘 Step 4: Assemble the Breakfast Platter
Slice the rested ham into ¼-inch thick pieces and arrange them on a serving platter. Top each slice with 2 crispy eggs straight from the skillet. The contrast of smoky, sweet ham with rich, creamy eggs is what makes this breakfast special.
For extra flair, drizzle any remaining glaze from the pan over the eggs. The residual heat will make it glisten beautifully. Serve immediately while the eggs are still warm and the ham glaze is gooey. This isn't just breakfast—it's a flavor explosion that'll have everyone asking for seconds.
Pro Tips For Making Double Smoked Ham Big Green Egg
- Prep Eggs at Room Temp: Cold eggs from the fridge drop straight to the bottom of the Green Egg’s heat zone—no matter how hot you crank it. Take them out 20 minutes before cooking so they warm evenly and don’t turn into rubbery, unevenly cooked messes.
- Butter First, Then Sugar: I used to melt the butter and sugar together, but that just makes a sticky glaze that clings to the ham like glue. Melt the butter first, then whisk in the sugar while it’s still foaming—this creates a smoother, more even coating that caramelizes better.
- Skip the Crowding: Stuffing the Green Egg with too many eggs at once steals heat from the ham and leaves you with sad, undercooked yolks. Cook one batch of eggs (4-6) at a time, then move them to a warm plate while you finish the rest—your yolks will stay rich and runny.
- Mustard After Glaze: Slathering Dijon on raw ham means it burns before the glaze even forms. Brush it on after the sugar-butter mix has had 5 minutes to stick—this keeps the mustard sharp and tangy, not bitter from overcooking.
Serving suggestions for this dish
Plating Like a Pro
Start with a white ceramic platter—it makes the golden ham glaze and crispy egg edges pop. Arrange ¼-inch ham slices in a loose cluster, slightly overlapping, so they look abundant. Place 2 eggs per slice with yolks facing outward for that restaurant-worthy presentation. Use a small offset spatula to gently lift eggs from the skillet to avoid breaking the whites. 🍽️
Glaze Drizzle Magic
Save any leftover glaze from the pan and reheat it briefly in a small saucepan until it’s warm and pourable (about 1 minute). Drizzle it over the eggs in a zigzag pattern—this adds visual appeal and ties all the flavors together. For extra flair, sprinkle freshly cracked black pepper over the eggs right before serving. The contrast of black, white, and golden colors makes the dish irresistible.
Big Green Egg Touch
If you’re using your Big Green Egg, finish the ham in it for 5 minutes at 375°F right before serving. The smoky aroma from the charcoal will elevate the dish even more. Place a small charcoal briquette on the side of the platter for a rustic touch—it’s a subtle nod to the cooking method and adds to the presentation. 🔥
Breakfast Sides
Serve with crispy hash browns (tossed in olive oil and smoked paprika) or buttery grits to soak up the glaze. A simple arugula salad with lemon vinaigrette cuts through the richness. For a Southern twist, add cornbread muffins—they’re perfect for scooping up any leftover glaze or egg yolk. Keep sides minimal so the star of the show shines.
Garnish Game-Changers
Fresh rosemary sprigs scattered around the platter echo the flavor in the glaze and add a fragrant touch. A dusting of flaky sea salt (like Maldon) on the eggs right before serving enhances their crispiness. For a pop of color, add thinly sliced scallions around the edges—they’re bright and refreshing against the rich ham and eggs.
Serving Style Tips
For a family-style brunch, serve the ham and eggs in the cast iron skillet with tongs for guests to help themselves. Use wooden serving boards for a rustic vibe—just arrange the ham and eggs on them and let everyone plate their own portions. If serving individually, use small white plates to highlight the colors and textures. The key is to make it look effortless, even if it took some work! ✨
Nutrition facts
Frequently asked questions
Can I use regular smoked ham instead of double smoked?
You can substitute regular smoked ham, but the flavor won't be as rich or deep. Double-smoked ham has that extra layer of smoke from being smoked twice, which gives it a more complex taste. If using regular smoked ham, add ½ teaspoon smoked paprika to the glaze and increase the cooking time by 5 minutes to intensify the smoky flavor. The texture will be similar, but the aroma will be less pronounced.
How do I adjust the recipe for fewer servings?
For 2 servings, halve all ingredients: use 0.75 lb ham, 4 eggs, ¼ cup butter, and 2 tbsp sugar. Keep the same glaze ratio (equal parts butter, sugar, mustard, and vinegar) to maintain flavor balance. The cooking times remain the same, but reduce the skillet size to 8-inch for the eggs. This keeps the dish's richness and texture intact.
Why did my ham glaze burn before it caramelized?
Glaze burns quickly when the oven runs hot or the sugar crystallizes too fast. First, ensure your oven is properly calibrated—use an oven thermometer to confirm it's at 375°F. Second, stir the glaze constantly while simmering to dissolve the sugar completely. If it still burns, tent the ham with foil for the last 5 minutes and check every 2 minutes. A wire rack elevates the ham for even heat distribution.
Can I make the glaze ahead of time?
Yes! Prepare the glaze up to 3 days ahead and store it in an airtight container in the fridge. Reheat gently in a saucepan over low heat until warm and pourable—about 2-3 minutes. Stir in fresh rosemary and garlic just before brushing on the ham to preserve their flavors. The glaze thickens when chilled, so add 1 teaspoon water when reheating if needed.
What’s the best way to reheat leftovers?
Ham slices reheat beautifully in the Big Green Egg at 250°F for 10 minutes—this keeps them moist and enhances the smoky flavor. For eggs, do not reheat—they lose their crispy texture. Instead, make extra eggs fresh the next morning. Store leftovers in separate containers: ham in the fridge for 5 days and eggs in the shell for 3 days. The glaze can be reheated for drizzling, but it’s best used fresh.