Elevate your culinary game with a truly spectacular Glazed Smoked Ham, meticulously prepared on your Traeger pellet grill. This recipe transforms a simple bone-in ham into a succulent masterpiece, brushed with a sweet, spiced glaze of honey and apple. Scored deeply before its smoke bath, the ham absorbs every whisper of smoky flavor and the luscious sweetness of the glaze, ensuring an unforgettable taste in every bite. Experience the rich depth of a double-smoked ham – it’s twice as delicious and surprisingly easy to achieve!
Mastering Easy Traeger Smoked Glazed Ham
Smoking a ham on a pellet grill like a Traeger is an incredibly rewarding experience, yielding a dish that’s far superior to store-bought options. While my preference is a Traeger, any brand of electric pellet smoker will deliver fantastic results. The beauty of these grills lies in their ability to maintain precise low temperatures and consistent smoke, crucial for infusing the ham with deep, rich flavor without overcooking. Even if you don’t own an electric pellet smoker, a traditional grill with a smoker box or an off-set smoker can be adapted, provided you can control the temperature effectively and generate ample smoke.
The key distinction when smoking ham is understanding its pre-cooked nature. Most hams available today are already cured and fully cooked. Therefore, your goal isn’t to cook the ham from raw, but rather to infuse it with smoky flavor and gently re-heat it to a safe internal temperature. We aim for an internal temperature of 140 degrees Fahrenheit. This process ensures the ham is heated thoroughly, preventing a cold center while the exterior warms. This re-smoking process is precisely why we often refer to it as “double-smoked” or “twice-cooked” ham – enhancing its natural savory qualities with a new layer of smoky depth.
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Beyond the Holidays: Smoked Ham for Any Occasion
While ham often takes center stage at holiday feasts, there’s no reason to reserve this incredible dish for special occasions alone. Smoking a ham is surprisingly straightforward, making it a perfect weekend project. Plus, the convenience of having delicious smoked ham on hand throughout the week or even for months to come is a huge bonus. Slice and freeze portions for quick meals, or cube it for versatile culinary uses. So, fire up that pellet smoker and enjoy the delightful flavors of smoked ham year-round, especially when the weather is inviting for outdoor cooking!
The versatility of smoked ham is truly remarkable. Thin slices make for incredible sandwiches, adding a gourmet touch to your lunch. Cubed ham can be effortlessly incorporated into vibrant salads, hearty egg scrambles, or delightful ham sliders. The rich, smoky flavor elevates countless dishes, making leftovers a coveted ingredient rather than just something to finish.
Choosing the Best Ham for Your Pellet Grill Smoker
When selecting a ham for your pellet grill, a spiral-cut ham is often the top choice for several reasons. Firstly, the pre-sliced nature offers incredible convenience, making carving and serving a breeze. More importantly for smoking, the spiral cuts create channels that allow the smoke to penetrate deeper into the meat, ensuring a more thorough and consistent smoky flavor throughout the ham’s core. Many spiral-cut hams also come with the shank bone still in, which further enhances the flavor profile as it smokes, adding a rich, savory depth to the meat. This combination of convenience and flavor absorption makes spiral-cut hams ideal for the smoking process.
During the smoking process, you’ll baste the ham multiple times with the glaze. This isn’t just for flavor; it also helps to seal in moisture and restore any that might be lost to the low, steady heat and smoke. Each layer of glaze builds a beautiful, glistening crust, locking in juiciness and adding an irresistible sticky-sweet finish.
Decoding Ham: Smoked vs. Cured vs. Fresh
It’s easy to get confused by the various types of ham available, especially the terms “smoked” and “cured.” Let’s clarify:
A **cured ham** is one that has been treated with a brine solution (salt, sugar, nitrates, etc.) to preserve it and enhance its flavor. Cured hams can be either cooked or uncooked.
A **fresh ham** refers to an uncooked, uncured cut from the pig’s hind leg. This is essentially raw pork. If you buy a fresh ham, it must be both cured and cooked before consumption. You typically need to request this specifically from a butcher.
Most hams found in the supermarket meat aisle are already **cured and fully cooked**. They are labeled as “ready to eat” or “fully cooked.” Some of these may also be “smoked and cured,” meaning they’ve already undergone an initial smoking process.
For smoking on your pellet grill, you’ll almost always be working with a ham that is already cured and cooked. Many spiral-cut hams fall into this category. If your ham is labeled “smoked and cured,” don’t hesitate to smoke it again! This “double-smoking” process intensifies the flavor, adds moisture, and creates that fantastic glazed crust. Plus, you get to impart your preferred wood smoke flavor. If your ham isn’t spiral-cut, I highly recommend making deep cross-hatch scores across its surface. This technique mimics the benefits of a spiral cut, allowing both smoke and glaze to penetrate deeply, ensuring maximum flavor in every bite.
Selecting the Best Wood Pellets for Smoked Hams
The type of wood pellet you choose for your pellet grill significantly impacts the final flavor of your smoked ham. While you can certainly experiment, some woods are particularly well-suited for ham:
**Hickory:** A classic choice for pork, hickory offers a strong, savory, bacon-like flavor. It’s robust and pairs wonderfully with the richness of ham.
**Apple:** A fantastic option for a sweeter, milder smoke. Applewood imparts a delicate, fruity flavor that complements the honey-apple glaze beautifully. It’s perfect for those who prefer a less intense smoke profile.
**Cherry:** Similar to apple, cherry wood provides a slightly tart, fruity smoke with a beautiful reddish hue to the ham’s exterior. It’s a popular choice for its mildness and visual appeal.
**Maple:** Known for its sweet, gentle smoke, maple wood adds a subtle depth without overpowering the ham’s natural taste or the glaze.
**Pecan:** Offering a nutty and slightly sweet smoke, pecan is milder than hickory but more flavorful than fruitwoods. It’s a great all-around choice for pork.
You can also blend different types of pellets to create your own unique flavor profile. For instance, a mix of apple and hickory can provide a balance of sweet and savory smoke. These popular wood pellet varieties are readily available wherever you purchase your grilling supplies, making it easy to find your perfect match for a truly exceptional smoked ham.
The Irresistible Honey Apple Glaze for Ham
In my opinion, the perfect match for a beautifully smoked ham is a rich, aromatic apple and honey glaze. This isn’t just any glaze; it’s a carefully balanced blend that enhances, rather than overwhelms, the ham’s natural flavors. The sweetness comes from raw honey and dark brown sugar, providing a deep, caramelized note. Apple juice adds a bright, fruity dimension that pairs harmoniously with pork. A touch of allspice introduces a warm, comforting spice, while Dijon mustard provides a subtle tang and “zip” that cuts through the sweetness, balancing the overall flavor profile. This combination creates a glaze that is both sweet and savory, with a hint of spice.
Preparing this glaze is incredibly simple. You just need to combine all the ingredients in a small saucepan over medium heat. Stir gently until the brown sugar fully dissolves and the mixture is smooth and slightly warmed. Once combined, remove it from the heat and set it aside. This allows the flavors to meld beautifully while your ham is smoking, ensuring it’s ready to be brushed on at just the right moment. The aroma alone will have your kitchen smelling divine!
Preparing Your Ham for Smoking
Finding a large bone-in or spiral-cut ham can sometimes be a challenge outside of peak holiday seasons, as many chain supermarkets categorize them as seasonal items. However, with a bit of searching, often at a local butcher or specialty meat counter like my go-to Fareway, you can usually secure one. I always opt for a bone-in spiral-cut ham for its superior flavor and ease of serving. Even with a pre-spiral-cut ham, I take an extra step: I score it in a criss-cross pattern, going against the existing spirals. These additional deep crevices are crucial – they act as tiny reservoirs, allowing the sweet and savory honey-apple glaze to seep deep into the meat as it cooks. This ensures every bite is infused with flavor and the ham develops a beautiful, caramelized crust.
The Smoking Process: Step-by-Step Perfection
Smoking a ham on your Traeger is a remarkably straightforward process, requiring minimal effort but delivering maximum flavor. The hardest part is simply waiting for it to be ready! Once your ham is scored, carefully place it into a grill-safe roasting pan. Ensure the flat side of the ham is facing down for stability. Place the uncovered ham directly on the grates of your preheated smoker. Set your smoker to 325 degrees Fahrenheit and let it cook for one hour. During this initial phase, resist the urge to peek! Keeping the lid closed maintains a consistent temperature and smoke concentration, which is essential for developing that foundational smoky flavor.
After the first hour, it’s time for the first glaze application. Open the smoker lid and generously brush about half of your prepared honey-apple glaze over the entire surface of the ham, ensuring it seeps into all those wonderful scores. Close the lid and allow the ham to smoke for another 30 minutes. This period allows the glaze to warm, thicken, and begin to caramelize onto the ham. Following this, open the smoker again. It’s crucial to check the internal temperature of the ham using a reliable meat thermometer. We’re aiming for 140 degrees Fahrenheit. If it hasn’t quite reached this temperature, close the lid and continue smoking, checking every 10-15 minutes until it does. Once it hits 140°F, apply the remaining glaze with a brush, ensuring a thorough coating. Finally, turn your Traeger to its “Smoke” setting (typically around 180-200°F) and let the ham smoke for an additional 30 minutes. This last step helps to set the glaze beautifully and infuse a final whisper of smoke. Once done, remove the ham from the smoker and let it rest for about 10 minutes before slicing and serving. This resting period is vital, allowing the juices to redistribute throughout the meat, ensuring a tender and moist ham.
Grilling Essentials
Loved This Recipe? Pin It for Later!
If you’re as excited about this Glazed Smoked Ham recipe as I am, make sure you can easily find it whenever the craving strikes! Pin this recipe to your favorite Pinterest recipe board. It’s a quick and convenient way to save culinary inspiration and ensures you’ll always have this delicious, double-smoked ham at your fingertips for holidays, special occasions, or just a fantastic family meal.
Discover More Irresistible Pellet Smoker Recipes
Once you’ve mastered this amazing Glazed Smoked Ham, you’ll be eager to explore the full potential of your pellet smoker. From succulent pork dishes to flavorful seafood and hearty burgers, the versatility of these grills knows no bounds. Here are some of my other favorite pellet smoker recipes that you’re sure to love, perfect for expanding your grilling repertoire and enjoying more delicious meals straight from your Traeger or other pellet grill:
- Smoked Pork Loin: Tender, juicy, and infused with incredible smoke flavor, perfect for a weeknight dinner or special gathering.
- Sweet & Spicy Bacon Wrapped Pork Ribs (pictured above): An absolute crowd-pleaser, combining the best of sweet, spicy, and smoky flavors with crispy bacon.
- Grilled Smoked Polish Sausage & Sauerkraut: A simple yet incredibly flavorful dish, great for a casual cookout.
- Instant Pot Dr. Pepper BBQ Pork Ribs: While not strictly a smoker recipe, these ribs are fall-off-the-bone tender and can be finished on the grill for a smoky char.
- Smoked Salmon: A healthy and elegant dish, perfect for appetizers or a light main course.
- Bloody Mary Burgers: A creative and flavorful burger that brings the essence of the classic cocktail to your grill.
- Bacon Wrapped Pork Loin with Sauerkraut Stuffing: A hearty and impressive meal, combining savory pork with tangy sauerkraut.
- Dorothy’s BBQ Pork Chops: A family favorite, these BBQ pork chops are tender and packed with flavor.
- Bratwurst Meatball Kabobs: Fun, flavorful, and easy to grill, perfect for entertaining.
- Smoked Pulled Pork Enchiladas: A delicious way to use smoked pork leftovers in a vibrant, Tex-Mex inspired dish.
Maximizing Flavor: Creative Ideas for Smoked Ham Leftovers
One of the best parts of making a large glazed smoked ham is the abundance of delicious leftovers! There’s no need to worry about them going to waste, as smoked ham is incredibly versatile and stores exceptionally well. For short-term storage, your leftover ham will stay fresh in the refrigerator for up to a week. For longer preservation, you can freeze it for up to six months. To ensure optimal freshness and prevent freezer burn, I recommend a double-wrap method: first, tightly wrap the ham (either whole slices or diced pieces) in aluminum foil, then place the foil-wrapped ham into a heavy-duty freezer bag, squeezing out as much air as possible.
When you’re ready to transform your leftovers, the possibilities are endless, and a nicely smoked ham adds an unparalleled depth of flavor to any dish. Here are some fantastic recipe suggestions that truly shine with smoked ham:
- Ham and Smoked Gouda Quiche: A timeless classic that gets an even more sophisticated twist with the rich, smoky notes of your homemade ham. Perfect for breakfast, brunch, or a light dinner.
- Ham & Potato Casserole with Cheese: A comforting and hearty dish, ideal for feeding a crowd. The smoked ham elevates the simple potato and cheese flavors.
- Brunch Enchiladas: Don’t let the “brunch” title limit you! These savory enchiladas, filled with diced smoked ham, are fantastic any time of day.
- Chicken Cordon Bleu Casserole: Diced smoked ham adds a wonderful smoky saltiness to this creamy, cheesy casserole, complementing the chicken beautifully.
- Little King Salad: Imagine all the deliciousness of a hoagie in a bowl! This hearty salad benefits immensely from flavorful smoked ham, alongside fresh veggies and a zesty dressing.
- Instant Pot Ham & Potato Soup: A quick and easy way to create a warm, satisfying soup. The smoked ham provides a robust, savory base that enhances the creamy potatoes.
From simple sandwiches to elaborate casseroles, your glazed smoked ham leftovers are an asset that will keep on giving, making meal planning easier and much more delicious.
Before we dive into those amazing leftovers, let’s make sure we’ve perfected the main event! Here’s the detailed recipe for my Double Smoked Glazed Ham. Enjoy every delicious bite! 
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Print Recipe
Glazed Smoked Ham
10 mins
2 hrs
10 mins
2 hrs 20 mins
Equipment
- 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
- Preheat your smoker to 325 degrees for 15 minutes, using hickory pellets.
- Using a sharp knife score the outside of your ham in a criss-cross pattern, about 1/2″ deep.
- Place ham in a grill safe pan, flat side down. Place in a preheated smoker, uncovered for one hour.
- 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.
- 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.
- 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.
- 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
Calories: 90kcal |
Carbohydrates: 21g |
Protein: 2g |
Cholesterol: 4mg |
Sodium: 130mg |
Sugar: 21g