Using a large Meat Injector, inject about 8-10 ounces of Honey Praline Injector liquid into several spots on the top, ends and sides of a 10-14 pound semi-boneless ham. Using a sharp knife, gently score the top in a checkerboard pattern about 1/8 inch deep. Let the ham set in a drip pan for a few minutes while you set up the Big Green Egg Grill.
Set the Egg up for indirect heat using a Plate Setter and preheat to about 250 degree. For additional smoke flavor I like to add Maple Smoking Chips or chunks that have been soaked in water for at least 30 minutes and drained.
Place the ham in a V Rack, scored side up, and set over a disposable drip pan that has been placed on the Plate Setter. Baste the scored top of the ham with some of the remaining injector liquid. Close the grill lid and maintain a cooking temperature of about 250 degrees by adjusting the air intake and exhaust of the Big Green Egg. Once the temperature has been stabilized at 250 degrees there is usually no reason to make further adjustments unless you begin to run out of charcoal. I suggest starting with enough Big Green Egg Premium Lump Charcoal in the grill to last at least eight hours. Continue to cook until the internal temperature of the ham, when checked with a Digital Thermometer reaches at least 160 degrees. Actual cooking time will be determined by the weight of the ham, temperature of the grill and how many times you raise the lid to check on the ham. Most average sized hams will need to cook for six to eight hours to reach the proper internal temperature.
Remove the V Rack and ham from the Egg once the internal temperature reaches 160-170 degrees. The ham will be very hot so be careful. Let the ham cool for at least 30 minutes before slicing. This is going to be one of the tasting hams you’ve ever eaten and will taste even better the second, third and fourth day, if it lasts that long.