The Ultimate Traeger Glazed Smoked Ham: An Easy Recipe for Unforgettable Flavor
Transform your holiday table or weeknight dinner into a culinary masterpiece with a beautifully smoked bone-in ham from your Traeger pellet grill. This Glazed Smoked Ham recipe takes just over two hours, brushed with a rich, sweet, and subtly spiced honey-apple glaze. We’ll show you how to score the ham before smoking to ensure every inch soaks up incredible smoke flavor and that irresistible sweet glaze. Get ready for a double-smoked delight that’s twice as delicious!
Effortless Glazed Smoked Ham on Your Pellet Grill
Smoking a ham on a pellet grill, especially a Traeger, is surprisingly simple and yields spectacular results. While I personally rely on my Traeger pellet smoker for its consistent temperature control and excellent smoke production, this recipe is adaptable to any brand of electric pellet smoker you might own. Electric pellet grills are fantastic because they make smoking accessible, maintaining a steady temperature and providing a continuous flow of flavorful smoke with minimal effort. However, even if you don’t have an electric pellet smoker, you can still achieve a wonderfully smoked ham using a traditional charcoal or gas grill equipped with a smoke box, or a non-electric pellet smoker. The key is to maintain a low, consistent temperature and ensure a steady stream of aromatic smoke to infuse the ham deeply.
The beauty of smoking ham lies in the fact that most hams available in grocery stores are already pre-cured and fully cooked. This means your primary goal isn’t to cook the ham from raw, but rather to warm it thoroughly, enhance its flavor with a delicious smoke infusion, and create a mouth-watering glazed crust. You want the internal temperature to reach a comfortable 140 degrees Fahrenheit (approximately 60 degrees Celsius) to ensure it’s heated through evenly and safely, without the risk of drying it out. This re-smoking process is precisely why many refer to it as “double smoked ham” or “twice-cooked,” indicating that it’s receiving a second, flavor-intensifying round of preparation that elevates it beyond a simple roasted ham.
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Smoked Ham: A Versatile Delight Beyond the Holidays
While often associated with festive occasions like Easter, Thanksgiving, or Christmas, a perfectly smoked ham is far too delicious and easy to prepare to be reserved solely for holidays. Imagine the delightful aroma filling your backyard on a beautiful weekend afternoon as your pellet smoker works its magic! Making a glazed smoked ham can be a fantastic way to enjoy a gourmet meal without much fuss, any time of the year. The process is straightforward, and the generous yield means you’ll have plenty of incredible leftovers to enjoy throughout the week. This recipe proves that you don’t need a special occasion to fire up your pellet grill for a show-stopping main course.
The versatility of a perfectly smoked ham is truly remarkable. Beyond serving it as a stunning centerpiece for a family dinner, tender, smoky slices of ham make exceptional sandwiches, adding a gourmet touch to your lunch box or a picnic. You can easily dice or cube the leftover meat to elevate everyday dishes such as vibrant salads, hearty egg scrambles, or quick and easy ham sliders. It’s also a fantastic addition to pasta dishes, omelets, frittatas, or even as a flavorful topping for homemade pizzas. Don’t let your pellet smoker gather dust – embrace the joy of year-round smoked ham and discover how easy it is to create memorable meals!
Choosing the Best Ham for Your Pellet Grill Smoker
Selecting the right ham is crucial for achieving the best results on your pellet grill. For this glazed smoked ham recipe, I highly recommend a bone-in, spiral-cut ham. The spiral cuts aren’t just for convenient serving; they are instrumental in allowing the smoke and the sweet glaze to penetrate deep into the meat, ensuring rich flavor throughout the entire ham, right down to the bone. The bone itself also contributes significantly to the overall flavor, imparting a deeper, more savory essence to the meat as it smokes. This makes a bone-in ham particularly juicy and adds a layer of complexity that boneless hams often lack.
If you can’t find a spiral-cut ham, a whole bone-in ham will also work beautifully. In this case, I strongly advise scoring the surface of the ham in a criss-cross pattern. These shallow cuts (about ½ inch deep) create crucial channels for the smoke to infuse the meat and for the delectable glaze to seep into, maximizing flavor absorption and creating those delicious caramelized edges that are a hallmark of a great smoked ham. During the smoking process, you’ll baste the ham multiple times with the glaze. This not only builds up a thick, flavorful crust but also helps to restore moisture that might be lost to the dry, smoky heat, keeping the ham juicy and succulent from edge to center. This continuous basting is a key step in achieving that signature glazed finish.
Understanding Ham: Smoked vs. Cured vs. Fresh
The world of hams can sometimes be a bit confusing with terms like “smoked,” “cured,” and “fresh” being used interchangeably or without clear distinction. Let’s clarify these terms to ensure you pick the perfect ham for your Traeger pellet grill. A cured ham means the pork leg has undergone a preservation process, typically by being soaked in a brine solution containing salt, sugar, and nitrites. This curing process adds flavor, gives the ham its characteristic pink color, and extends its shelf life. Cured hams can be sold either fully cooked (ready-to-eat) or uncooked (requiring cooking before consumption). Most hams you find in supermarkets, especially during peak seasons like holidays, are cured and fully cooked, often conveniently labeled “ready to eat.”
A fresh ham, on the other hand, refers to an uncured, uncooked pork leg. It is essentially a raw pork roast, usually from the back top thigh of the animal. Because it is neither cured nor cooked, a fresh ham must be fully cooked and properly seasoned before consumption, much like any other cut of raw pork. You typically need to request a fresh ham specifically from your butcher, as they are less common in standard meat sections. For this glazed smoked ham recipe, we are specifically using a pre-cured and pre-cooked ham, which makes the smoking process significantly simpler and quicker, focusing on flavor enhancement rather than raw cooking. You can always confirm the ham’s status by carefully checking the label – it will clearly state if it’s “ready to eat” or if it “requires cooking.”
Many spiral-cut hams are already cured and cooked, and sometimes even pre-smoked by the manufacturer. If your ham is already smoked, don’t worry! This simply means you’re creating an even more flavorful “double smoked ham,” which is, in my opinion, twice as good. The additional smoke from your pellet grill will only deepen its rich, savory profile, adding layers of complexity that were missing before. Plus, you get the distinct advantage of choosing your preferred wood pellets to customize the exact smoke flavor you desire. If your ham isn’t spiral-cut, remember to score it with deep criss-cross cuts to ensure optimal smoke penetration and generous glaze adhesion, ensuring every bite is infused with flavor.
The Best Wood Pellets for Pellet Grill Smoked Hams
The type of wood pellets you choose for your smoked ham can significantly influence its final flavor profile, offering a wonderful opportunity to customize your glazed smoked ham. Fortunately, a wide variety of wood types pair exceptionally well with pork, giving you plenty of options. For a robust, classic barbecue flavor that truly stands out, you can opt for stronger woods like **hickory** or even **mesquite**. Hickory provides a strong, smoky, and slightly sweet flavor reminiscent of bacon, making it a perennial favorite for pork. Mesquite, on the other hand, offers a more intense, earthy, and slightly bitter smoke that stands up powerfully to the richness of ham, creating a bold taste experience.
If you prefer a milder, sweeter, and more aromatic smoke that complements the glaze without overpowering the ham’s natural taste, fruitwoods are an excellent choice. Consider using **apple** wood pellets for a subtle, fruity sweetness that beautifully complements the honey-apple glaze. **Cherry** wood offers a slightly tart, yet sweet smoke and imparts a lovely reddish hue to the ham’s exterior, making for a visually appealing presentation. **Maple** wood provides a mild, sweet, and smooth smoke that is always a crowd-pleaser and works wonderfully with sweet glazes. You can also experiment with blends, such as a mix of apple and hickory, to achieve a more complex and nuanced flavor. These popular wood pellets and briquettes are readily available wherever you purchase your grilling supplies. Don’t be afraid to try different varieties to find your perfect match for a truly outstanding glazed smoked ham!
Crafting the Perfect Honey Apple Glaze for Your Ham
In my opinion, the sweet and tangy notes of a honey apple glaze are the ideal complement to a perfectly smoked ham. This simple yet incredibly flavorful glaze recipe creates a beautiful, caramelized crust and infuses the ham with an extra layer of deliciousness that truly sets it apart. The foundational sweetness comes from a harmonious blend of rich raw honey and dark brown sugar, both of which caramelize wonderfully on the ham’s surface, developing deep, complex flavors. A touch of apple juice is then incorporated, adding a bright, fruity acidity that expertly balances the sweetness and enhances the overall flavor profile, creating that signature honey-apple combination that everyone loves.
To give the glaze a subtle warmth and aromatic depth, a pinch of allspice is incorporated. This spice adds a hint of holiday aroma and a complex warmth without overpowering the natural flavors of the ham. Finally, a spoonful of Dijon mustard provides a delightful “zip” or tangy sharpness, which cleverly cuts through the sweetness and adds a sophisticated complexity that elevates the glaze from simply good to truly extraordinary. Preparing this glaze couldn’t be easier: simply combine all the ingredients—honey, brown sugar, apple juice, Dijon mustard, and allspice—in a small saucepan. Heat gently over medium heat, stirring continuously until the brown sugar is fully dissolved and the mixture is smooth and slightly thickened. Once prepared, set the glaze aside, ready to brush generously onto your ham at just the right moment during the smoking process.
Preparing Your Ham for the Smoker: Scoring for Maximum Flavor
Proper preparation before smoking is a critical step to maximizing both the flavor infusion and the visual appeal of your glazed smoked ham. While many spiral-cut hams offer convenient pre-sliced serving, I still recommend an additional scoring step, especially if your ham isn’t deeply pre-scored already. When I went searching for a large bone-in or spiral-cut ham in the off-season (specifically June), I encountered a bit of a challenge, as many chain supermarkets tend to consider ham a holiday-specific item. Luckily, I eventually found a beautiful spiral-cut, bone-in ham at my local Fareway meat counter, proving that persistence pays off!
Even with a pre-spiral-cut ham, I opted to score it again in the opposite direction, creating a distinct cross-hatch pattern on its surface. These additional cuts, about ½ inch deep, are more than just decorative; they create crucial crevices and channels. These pathways are instrumental in allowing the smoky goodness from your pellet grill to penetrate deeper into the meat, ensuring a more profound and consistent smoke flavor throughout the entire ham. More importantly, these scored lines become perfect little pockets for that sweet and spicy honey apple glaze to seep into, caramelize, and cling to, creating an incredibly flavorful and visually appealing crust that’s bursting with glaze in every bite. If you’re using a whole, non-spiral ham, this scoring step is absolutely essential for achieving optimal smoke and glaze absorption, transforming a good ham into an unforgettable one.
The Smoking Process: Step-by-Step for a Perfect Glazed Smoked Ham
Smoking a glazed ham on your Traeger or other pellet grill is an incredibly rewarding experience, and surprisingly straightforward, making it perfect for both novice and experienced grill masters. The hardest part, truly, is patiently waiting for that irresistible aroma to fill the air! Begin by preheating your pellet smoker to a steady 325 degrees Fahrenheit (approximately 160 degrees Celsius). I highly recommend using hickory pellets for their classic, robust smoke flavor that complements ham so well, but feel free to choose your favorite wood type based on your preferred flavor profile. Allow the smoker to reach its target temperature and stabilize for about 15 minutes before placing the ham inside. This ensures a consistent cooking environment from the start.
Once your smoker is thoroughly preheated and ready, carefully place your beautifully scored ham, flat side down, into a grill-safe roasting pan. This pan will conveniently collect any drippings, which can be used for gravy or simply help keep your smoker clean. Place the uncovered ham directly on the grill grates within the preheated smoker. Close the lid securely and resist the urge to peek for the first full hour. This initial smoke bath is crucial; it allows the ham to absorb a significant amount of smoky flavor and begin to heat through evenly. The consistent temperature of a pellet grill ensures even cooking without the need for constant monitoring, allowing you to relax while your ham transforms.
Glazing and Finishing Your Double Smoked Ham
After the initial hour of smoking, it’s time for the magic of the glaze to take center stage! Carefully open the smoker lid and generously brush about half of your prepared honey apple glaze all over the surface of the ham, making sure to get it into all those wonderful scored crevices. The warmth of the ham will help the glaze adhere beautifully and begin to caramelize, forming a delicious, sticky crust. Close the lid and allow the ham to smoke for another 30 minutes, giving the glaze ample time to bake onto the surface and infuse the outer layers of the ham with its sweet and savory flavors, creating an irresistible aroma.
Following this 30-minute interval, open the smoker again. It’s crucial at this stage to check the internal temperature of your ham using a reliable instant-read thermometer. Insert the thermometer into the thickest part of the ham, being careful to avoid touching the bone, as this can give an inaccurate reading. For a pre-cooked ham, you’re aiming for an internal temperature of 140 degrees Fahrenheit (60 degrees Celsius). If it hasn’t quite reached this temperature, simply close the lid and let it continue smoking for another 10-15 minutes, then check again. Once the ideal temperature is achieved, brush the ham with the remaining half of the glaze. This final layer will create a stunning, glistening, and deeply flavored finish that’s both beautiful and delicious.
For the grand finale, turn your Traeger to the “smoke” setting (or the lowest smoke setting on your specific pellet grill). This lower temperature with concentrated smoke will further deepen the smoky flavor and ensure the last layer of glaze sets beautifully without burning. Allow the ham to smoke on this setting for an additional 30 minutes. Once done, carefully remove the ham from the smoker and place it on a clean cutting board. It’s essential to let the ham rest for about 10 minutes before you begin slicing. This crucial resting period allows the juices to redistribute evenly throughout the meat, resulting in a more tender, succulent, and flavorful slice every single time. Then, carve and serve your magnificent Double Smoked Glazed Ham, and prepare for rave reviews!
Grilling Essentials
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If you’re as thrilled about this Glazed Smoked Ham recipe as I am, make sure you can easily find it whenever the craving strikes or you’re planning your next family meal! Pin this delicious recipe to your favorite Pinterest recipe board to keep it handy for future meal planning and entertaining. Sharing is caring, so feel free to share the love of perfectly smoked ham with your friends and family!
More Irresistible Pellet Smoker Recipes to Enjoy
If you’ve fallen in love with the ease and incredible flavor of cooking on your pellet smoker, then you’re in for a treat! The world of pellet grilling extends far beyond ham, offering endless possibilities for delicious, smoky meals. Here are some more fantastic recipes that are perfect for your Traeger or any pellet grill, allowing you to explore new smoky delights and impress your guests:
- Smoked Pork Loin: Tender, juicy, and infused with incredible smoke flavor, this is a perfect weeknight meal or a sophisticated roast for special occasions.
- Sweet & Spicy Bacon Wrapped Pork Ribs (pictured above): An indulgent and intensely flavorful twist on classic ribs, with crispy bacon adding an extra layer of richness and texture.
- Grilled Smoked Polish Sausage & Sauerkraut: A comforting and savory dish with a delightful smoky depth, perfect for a hearty and satisfying dinner.
- Instant Pot Dr. Pepper BBQ Pork Ribs: While primarily an Instant Pot recipe, these fall-off-the-bone ribs can be easily finished on the smoker for an extra layer of barbecue goodness and smoky flavor.
- Smoked Salmon: A delicate and flavorful dish that highlights the versatility of your smoker beyond red meats, perfect for elegant appetizers or light, healthy meals.
- Bloody Mary Burgers: Elevate your burger game with bold, savory flavors inspired by the classic cocktail, further enhanced by a touch of smoke from your grill.
- Bacon Wrapped Pork Loin with Sauerkraut Stuffing: A wonderfully savory and satisfying meal, where the crispy bacon adds texture and the sauerkraut provides a delightful tangy contrast.
- Dorothy’s BBQ Pork Chops: Classic barbecue flavors infused into tender pork chops, made even better with a kiss of smoke from your pellet grill.
- Bratwurst Meatball Kabobs: A fun and flavorful way to enjoy bratwurst, perfect for grilling and adding appealing smoky notes to your skewers.
- Smoked Pulled Pork Enchiladas: Transform leftover smoked pork into a vibrant and delicious Mexican-inspired feast that’s packed with flavor.
Maximizing Your Smoked Ham: Creative Leftover Ideas
One of the greatest joys of making a large glazed smoked ham is the abundance of delicious leftovers! There’s absolutely no need to worry about having too much ham, as it’s incredibly versatile and stores exceptionally well. For short-term storage, simply place any leftover ham in an airtight container in the refrigerator, where it will remain fresh and flavorful for up to a week. For longer preservation, smoked ham freezes beautifully for up to six months without losing its quality. To prevent freezer burn and maintain optimal quality, I highly recommend double-wrapping the ham: first in aluminum foil, ensuring it’s sealed tightly, and then placing the foil-wrapped ham into a heavy-duty zipped plastic freezer bag, squeezing out any excess air.
When you’re ready to transform your leftovers, the culinary possibilities are truly endless. Smoked ham elevates classic dishes to new heights with its rich, savory depth. A Ham and Smoked Gouda Quiche, for instance, becomes an even more timeless classic with the added dimension of smoky flavor from your homemade ham. Similarly, a comforting Ham & Potato Casserole with Cheese reaches new levels of deliciousness when made with flavorful smoked ham. For a unique and exciting twist on a breakfast or brunch staple, try this savory Brunch Enchilada recipe – it’s so good, you won’t want to save it just for brunch; it makes a fantastic dinner too!
Diced or shredded smoked ham works wonders in a variety of other everyday meals. Incorporate it into hearty casseroles like a rich and indulgent Chicken Cordon Bleu Casserole, where it adds a fantastic savory and salty element. It’s also a superb addition to fresh salads, instantly turning a simple green salad into a substantial and satisfying meal, or lending incredible flavor to a “hoagie in a bowl” style Little King Salad. And don’t forget soups! A classic Instant Pot Ham & Potato Soup is made infinitely better with the robust flavor of smoked ham, making it a warming and incredibly satisfying dish for any chilly day. With these creative ideas, your delicious smoked ham will be enjoyed to the very last, flavorful bite!
But before we can enjoy all those fantastic leftovers, we need to make this incredible ham! Here’s the detailed recipe for my Double Smoked Glazed Ham, designed to guide you step-by-step to perfect results. Get ready to impress your taste buds and your guests with this unforgettable culinary creation. Enjoy every flavorful moment, from the first aroma to the last delicious bite! 
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Print Recipe
Glazed Smoked Ham
Equipment
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Thermapen Mk4 Instant-read Thermometer
Ingredients
- 1 – large bone in ham 9-10 pounds spiraled work too
- 1 cup dark brown sugar
- 3 Tablespoons Dijon Mustard
- 3/4 cup raw honey
- 1 teaspoon allspice
- 1 cup apple juice
Instructions
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Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets.
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Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2″ deep.
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Place ham in a grill safe pan, flat side down. Place in a preheated smoker, uncovered for one hour.
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Prepare your Glaze: While the ham is on the smoker, in a small saucepan combine honey, brown sugar, apple juice, mustard, and allspice. Cook over medium heat until the sugar is dissolved. Set aside.
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Open the smoker lid after one hour. Glaze the ham with about half of the honey glaze. Close the lid and smoke for another 30 minutes.
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Open the smoker, the internal temperature of your ham should reach 140 degrees F. If it’s not there yet, close the lid for another 10 minutes and check it again. When it has reached 140 degrees, glaze ham with the remaining glaze.
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Turn smoker to smoke setting and smoke the ham for 30 minutes. Remove from the smoker and let it rest for about 10 minutes before slicing.
Nutrition
recipe adapted from Or Whatever You Do