Sweet and Smoky Traeger Glazed Ham

Unlock the secret to the most irresistible holiday centerpiece with our guide to making a luscious **Traeger Smoked Ham**. Forget dry, bland hams; this recipe promises a tender, juicy ham, deeply infused with smoky flavor and drenched in a homemade honey, pineapple, and brown sugar glaze that’s simply divine. Whether you’re preparing for Thanksgiving, Christmas, Easter, or any special occasion, your Traeger pellet grill or any smoker will transform a simple ham into an unforgettable culinary masterpiece. Get ready to impress your guests with a ham that’s sticky-sweet, perfectly savory, and exceptionally moist.

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There’s nothing quite as disheartening as a holiday ham that falls short—either too dry to enjoy or swimming in a lackluster glaze. But with the power of a Traeger or any pellet grill, those worries become a thing of the past. The consistent, indirect heat and smoky infusion from a pellet grill create an environment where ham can truly shine, maintaining its natural moisture while absorbing incredible flavor. When paired with our signature homemade glaze—a delightful blend of sweet honey, tangy pineapple, and rich brown sugar—the result is a ham that’s not just cooked, but perfected. This isn’t just a recipe; it’s a celebration of flavor and tradition, reimagined for the modern smoker.

Essential Ingredients for Your Smoked Ham

Creating this spectacular Traeger Smoked Ham requires a few key ingredients, both for the ham itself and for our signature glaze. Each component plays a vital role in building layers of flavor that will make your ham truly unforgettable.

• Fully cooked ham: Choose a high-quality bone-in or boneless, spiral-sliced ham. I generally prefer bone-in for richer flavor and superior moisture retention, but boneless works beautifully too.
• Pineapple Juice: This adds a wonderful tangy sweetness to the glaze, cutting through the richness of the ham and brown sugar.
• Brown Sugar or Sweetener: The foundation of our sweet glaze, providing a deep caramel note. You can use traditional brown sugar or a brown sugar substitute for a lighter option.
• Honey: Contributes a delicate floral sweetness and helps create that irresistible sticky texture in the glaze.
• Ground Cloves: A classic ham pairing, offering a warm, aromatic spice that complements the sweet and savory notes.
• Cinnamon: Adds another layer of warm spice, enhancing the overall festive aroma and taste.
• Cornstarch: Our secret weapon for achieving the perfect glaze consistency, ensuring it beautifully coats the ham without being too runny.
• Water: Used to create a cornstarch slurry for thickening the glaze.

Choosing the Best Ham for Smoking

The journey to a perfect smoked ham begins at the grocery store. Most hams available, especially during the holidays, are already cured, smoked, and fully cooked. These are ideal for this recipe, as your primary goal is to re-heat it gently on the smoker while infusing it with additional smoky flavor and a glorious glaze. If you encounter a “fresh ham,” be aware that it will require a significantly longer cooking time as it hasn’t been pre-cooked.

When it comes to cut, I consistently advocate for a bone-in ham. The bone not only contributes to a richer, more profound flavor but also helps the ham stay moist throughout the smoking process. Plus, the leftover ham bone is a treasure! It can be used to impart incredible depth to future dishes, such as my popular Slow Cooker Crockpot Ham and Potato Soup, ensuring no part of your delicious meal goes to waste.

For those who prefer ease of serving, a spiral-sliced ham is an excellent choice. These hams are pre-sliced right down to the bone, making carving a breeze and offering a beautiful presentation. While you’ll still need to cut along the bone to release the slices, the majority of the work is already done for you. The existing cuts also provide a fantastic opportunity for the glaze to seep into the ham, enhancing flavor with every bite.

Regardless of whether you choose bone-in or spiral-sliced, always pay close attention to the product label. Avoid hams that list “water added” or “ham with natural juices” if possible. These indicate that solutions have been injected, which can dilute the natural ham flavor. Look for labels that simply state “ham” to ensure you’re getting a purer, more concentrated flavor profile. For a comprehensive guide on selecting the perfect ham, consider exploring resources like The Kitchn’s complete guide to buying holiday hams.

Selecting Your Pellet Flavor for Optimal Taste

The type of wood pellets you choose for your Traeger or pellet grill will significantly influence the final flavor profile of your smoked ham. Ham, with its naturally sweet and savory notes, pairs beautifully with fruit woods that impart a milder, sweeter smoke. My top recommendations include:

• Apple: A classic choice for pork, applewood pellets offer a delicate, sweet, and fruity smoke that enhances ham without overpowering it.
• Cherry: Similar to apple, cherry wood provides a slightly tarter, fruity smoke, often contributing a beautiful reddish hue to the meat.
• Maple: Known for its mild, sweet, and robust flavor, maple pairs wonderfully with the brown sugar and honey in our glaze.
• Mesquite: For those who prefer a more assertive smoky flavor, mesquite can be used sparingly, offering a strong, earthy profile. However, be mindful not to overdo it, as it can sometimes be too intense for ham.
• Traeger Signature Blend: This versatile blend often combines several hardwoods, providing a balanced smoke flavor that works well with almost anything, including ham.

Feel free to experiment with different pellet flavors to discover your personal favorite! A blend of two different woods can also create a unique and complex smoky note.

Mastering the Art of Scoring Your Ham

Scoring a ham isn’t just about making it look aesthetically pleasing; it’s a crucial step that allows your delicious homemade glaze to deeply penetrate the meat, ensuring every bite is flavorful. Hams are naturally thick, and these shallow cuts create channels for the glaze to seep into, caramelizing and adhering perfectly during the smoking process. This technique also helps render some of the fat, contributing to a wonderfully tender texture.

To score your ham effectively, follow these simple steps:

1. Begin with a sharp knife and place your ham on a stable cutting board.
2. Starting at one end of the ham, make diagonal cuts about ⅓ of an inch deep into the skin and fat layer, cutting in a complete line across the ham.
3. Continue making parallel diagonal cuts, spacing them about one inch apart, across the entire surface of the ham.
4. Once you’ve completed the first set of parallel lines, turn the ham 90 degrees.
5. Repeat the process, making diagonal cuts in the opposite direction, about ⅓ of an inch deep and one inch apart. This will create a beautiful criss-cross or diamond pattern over the surface of the ham.

Important Note: If you’re using a spiral-sliced ham, there’s no need to score it. The pre-existing cuts already provide ample surface area for the glaze to penetrate, and scoring further might cause the slices to separate prematurely.

Crafting the Perfect Honey Pineapple Glaze

The glaze is the crowning glory of this smoked ham, offering a sticky-sweet, tangy, and aromatic counterpoint to the savory meat. Our homemade recipe combines classic flavors with a touch of spice to create an utterly irresistible coating. Here’s how to bring it to life:

In a medium saucepan set over medium-high heat, combine the following ingredients:

• Pineapple Juice: Use the juice directly from the canned pineapple (if using canned rings/chunks for garnish, otherwise grab a small can of juice).
• Brown Sugar or Sweetener: This provides a deep, molasses-rich sweetness.
• Honey: Adds another layer of sweetness and contributes to the glaze’s desirable stickiness.
• Cinnamon: A warming spice that complements ham beautifully.
• Ground Cloves: Provides a traditional, pungent aroma and flavor that’s essential for a classic ham glaze.

Whisk these ingredients together continuously for about 3-4 minutes, until the brown sugar has completely dissolved and the mixture is well combined. The mixture will be fragrant and slightly syrupy at this point.

To achieve the perfect thick consistency, we’ll use a cornstarch slurry. In a small separate bowl, whisk together one tablespoon of cornstarch with one tablespoon of cold water until smooth. Slowly pour this slurry into the simmering glaze in the saucepan, whisking constantly. Continue to stir until the glaze thickens to your desired consistency—it should be thick enough to coat the back of a spoon, but still pourable. If it’s too thin, you can add another small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and stir until thickened. Remove from heat and set aside until you’re ready to glaze your smoked ham.

Step-by-Step: Smoking Your Ham on a Pellet Grill

Smoking a ham on a pellet grill is a straightforward process that yields incredibly flavorful results. The key is a low and slow initial smoke to build flavor, followed by a higher temperature to finish cooking and caramelize the glaze. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post, but here’s a comprehensive overview of the method:

1. Preheat Your Smoker: Begin by preheating your Traeger or pellet grill to 225°F (107°C). Allow it to reach and stabilize at this temperature, ensuring a consistent smoke for the initial phase.
2. Prepare the Ham: If using a scored ham, ensure your criss-cross pattern is ready. If using a spiral-sliced ham, no additional scoring is needed. Place the ham directly onto the grill grates, cut-side down if applicable. This allows the smoke to circulate around the ham effectively.
3. Initial Smoke (Low and Slow): Smoke the ham at 225°F (107°C) for 90 minutes to 2 hours. This crucial low-temperature phase allows the ham to absorb a maximum amount of smoky flavor without drying out. For a truly robust smoky essence, I typically opt for the full 2 hours.
4. Prepare for Glazing: While the ham is smoking, prepare your homemade honey pineapple glaze as instructed in the “How to Make the Glaze” section above.
5. Increase Smoker Temperature: After the initial smoke, increase the temperature of your smoker to 350°F (175°C). Close the lid and allow the grill to come up to the new temperature.
6. Glaze the Ham: Once the smoker reaches 350°F, generously brush or drizzle the homemade glaze all over the ham, ensuring it gets into any scored crevices or spiral slices.
7. Continue Smoking to Finish: Return the glazed ham to the smoker. Continue to cook, brushing with additional glaze every 15-20 minutes, until the internal temperature of the ham reaches 145°F (63°C) when measured with a reliable meat thermometer inserted into the thickest part of the ham, avoiding the bone. This typically takes another 1-2 hours, depending on the size of your ham and how cold it was initially.
8. Rest Before Slicing: Once the ham reaches the target temperature, remove it from the smoker. Tent it loosely with foil and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist ham.

Following these steps will ensure your Traeger Smoked Ham is not only cooked to perfection but also bursting with flavor and beautifully glazed.

The Magic of Double Smoking Explained

You might be wondering what “double smoking” means, especially since most hams you buy are already labeled as “smoked.” Double smoking refers to the process of taking a commercially pre-smoked and cured ham (which is the most common type found in grocery stores like Costco) and smoking it *again* on your own smoker or pellet grill. This is my absolute preferred method, and for good reason.

While grocery store hams are indeed smoked, their primary smoking process is often more about preservation and initial flavor than it is about deep, rich smoky infusion. By double smoking, you are adding an extra layer of authentic wood-fired flavor that cannot be replicated by pre-packaged hams alone. The low and slow initial smoke on your Traeger allows the ham to absorb the nuanced notes of your chosen wood pellets, permeating the meat with a complexity that elevates it far beyond a simple reheated ham.

The result of double smoking is a ham with an incredibly enhanced smoky depth, a beautiful exterior, and an unparalleled juiciness. When this intensified smoky flavor is then paired with our homemade honey, pineapple, and brown sugar glaze, the dish truly becomes out of this world. It’s a technique that guarantees your holiday ham will be remembered for its exceptional taste and tenderness.

Achieving the Ideal Cook Time and Internal Temperature

Since most hams are pre-cooked, our primary goal when smoking is to gently reheat it and infuse it with that delightful smoky flavor, all while caramelizing the glaze. The total cooking time will vary depending on the size of your ham and its starting temperature, but a good rule of thumb is approximately 15-20 minutes per pound at the higher temperature setting after the initial smoke.

I always start with a low and slow smoke to ensure maximum flavor absorption. This initial phase typically lasts for 90 minutes to 2 hours at 225°F (107°C). This allows the smoke to deeply penetrate the meat without overcooking it. After this, the temperature is increased, and the ham is cooked until it reaches an internal temperature of 145°F (63°C).

Using a reliable meat thermometer is absolutely essential for perfect results. Insert the thermometer into the thickest part of the ham, being careful to avoid hitting the bone. Once 145°F is reached, your ham is ready for resting.

Optimal Smoker Temperatures for a Perfect Ham

Achieving the perfect balance of smoke flavor and juicy tenderness relies on a two-stage temperature approach:

1. Low Temperature for Smoke Infusion: Begin by setting your pellet grill to a low temperature of 225°F (107°C). This lower temperature is crucial for the first phase of smoking, as it allows the ham to slowly absorb the smoky essence from the pellets. Smoke at this temperature for 90 minutes to 2 hours. This initial period is all about building that rich, wood-fired flavor.
2. Higher Temperature for Finishing and Glaze Caramelization: After the initial smoke, increase your smoker’s temperature to 350°F (175°C). This higher heat helps to quickly bring the ham up to its final internal temperature, while also beautifully caramelizing the honey pineapple glaze, creating that desirable sticky, glistening crust. Continue cooking at this temperature, basting frequently, until the ham reaches an internal temperature of 145°F (63°C).

This two-stage approach ensures a deep smoky flavor and a perfectly cooked, beautifully glazed ham every time.

Why Resting Your Smoked Ham is Crucial

The waiting can be the hardest part, especially when your kitchen is filled with the enticing aroma of smoked ham! However, allowing your ham to rest after it comes off the smoker is an absolutely critical step that significantly impacts its juiciness and tenderness. Just like with any large cut of meat, cooking causes the muscle fibers to tighten and push juices towards the center.

When you remove the ham from the heat and allow it to rest, tented loosely with foil, these muscle fibers relax. This relaxation allows the juices to redistribute evenly throughout the entire ham, rather than escaping onto your cutting board the moment you slice into it. The result is a ham that is incredibly moist, flavorful, and a pleasure to eat.

For a ham of this size, a resting period of at least 15-20 minutes is recommended. If you need to prepare other components of your meal, you can even let it rest for up to 30 minutes. Don’t worry, the ham will retain plenty of warmth during this time. Resist the urge to slice too early—your patience will be richly rewarded!

Frequently Asked Questions About Smoked Ham

Explore More Ham Recipes

If you love ham as much as we do, you’ll want to try these other fantastic ham-centric recipes:

• Southern Baked Ham with Pineapple
• Ham Potato and Vegetable Soup
• Ham and Cheese Panini
• Air Fryer Honey Glazed Ham
• Ham Hocks and Beans

More Delicious Traeger and Smoker Creations

Mastering your pellet grill opens up a world of smoky possibilities. Here are more Traeger and smoker recipes to inspire your next cookout:

• Traeger Smoked Bacon
• Smoked Filet Mignon
• Traeger Smoked Cornish Hens
• Smoked Ribeye
• Smoked Duck
• Traeger Pulled Pork (Shoulder Butt)
• Traeger Smoked Turkey Breast
• Smoked Mac and Cheese
• Traeger Smoked Salmon
• Traeger Smoked Chicken Breast
• Smoked Salsa
• Traeger Smoked Ribs (3-2-1 Method)
• Traeger Smoked Chicken Wings
• Traeger Smoked Whole Chicken

Additional Recipes You’ll Adore

Traeger Smoked Ham (on Pellet Grill)

Brandi Crawford

This Traeger Smoked Ham is drizzled in a homemade honey, pineapple, and brown sugar glaze for ultimate flavor. Grab your bone-in or boneless spiral-sliced, cured, and pre-cooked ham. This can be made with any smoker or pellet grill for Thanksgiving, the holidays, or any occasion!

4.80 from 5 votes

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Prep Time 10 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 40 mins

Course dinner, lunch

Cuisine American

Servings 20 servings

Calories 405 kcal

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Equipment

• Traeger Pellet Smoker
• Meat Thermometer

Ingredients

  

• 7-8 pounds fully cooked ham I prefer bone-in and spiral cut.
• ¾ cup pineapple juice
• ½ cup brown sweetener or sugar Dark or light.
• ¼ cup honey
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

 

1. Preheat the smoker to 225 degrees F (107°C).
2. Place the ham directly on the smoker, cut-side down.
   7-8 pounds fully cooked ham
3. Smoke for 90 minutes to 2 hours. I typically do 2 hours for ultimate flavor infusion.
4. Place a saucepan on medium-high heat. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves.
   ¾ cup pineapple juice, ½ cup brown sweetener or sugar, ¼ cup honey, ½ teaspoon ground cloves, ½ teaspoon cinnamon
5. Stir for 3-4 minutes until the sweetener has melted and the mixture is smooth.
6. Add the cornstarch and water to a small bowl and whisk to combine thoroughly, creating a smooth slurry.
   1 tablespoon cornstarch, 1 tablespoon water
7. Slowly pour the cornstarch slurry mixture into the simmering glaze in the saucepan, whisking continuously. Continue to stir until the glaze thickens to your desired consistency.
8. Adjust the heat on the smoker to 350 degrees F (175°C).
9. Generously glaze the ham with the homemade glaze, ensuring it coats all surfaces and seeps into any crevices.
10. Continue to smoke the ham at 350°F (175°C), basting with more glaze every 15-20 minutes, until it reaches an internal temperature of 145 degrees F (63°C).
11. Allow the ham to rest for at least 20 minutes prior to slicing. If you plan to serve it later, wrap it tightly in foil to retain warmth and moisture.

Notes

You can smoke a ham of any size. Please note that larger hams may require a longer cooking time until they reach an internal temperature of 145 degrees F (63°C).
You can use any bone-in or boneless ham for this recipe; adjust scoring based on your choice.
If your glaze needs additional thickening, repeat the process of mixing equal parts cornstarch and water to create a slurry. Slowly add this to the simmering glaze, stirring constantly, until it reaches your desired consistency.

Nutrition

Serving: 0.5pound
Calories: 405kcal
Carbohydrates: 35g
Protein: 27g
Fat: 19g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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