This Traeger smoked spiral ham features a delicious brown sugar glaze that creates a juicy, tender, and flavorful centerpiece. Perfect for Easter, Thanksgiving, Christmas, or Sunday family dinners, this ham provides enough leftovers to enjoy throughout the week.
Easy Traeger Smoked Spiral Ham
This smoked ham requires minimal preparation with just a few simple glaze ingredients, making it incredibly easy to prepare. The straightforward process allows you to focus your energy on preparing delicious side dishes while the smoker does the work.
The result is the most flavorful, succulent ham you’ll taste in years. With its perfect balance of smokiness and sweet glaze, this recipe will quickly become a treasured family favorite for special occasions and regular Sunday meals alike
What You’ll Need
- Cooked bone-in spiral ham
- Brown sugar
- Orange juice or pineapple juice
- Mustard
- Cloves
How to Make Traeger Spiral Ham
Step 1: Make the Glaze
Mix the brown sugar, pineapple juice (or orange juice), and mustard in a bowl. When the mixture is thick and glossy, it is ready.
Step 2: Prepare the Ham
Place the ham in a sheet pan and spread the glaze over the meat. Put the cloves into the ham, about 1.5 inches apart.
Step 3: Smoke the Ham
Put the ham on the grill grates. Cook in the wood pellet grill at 300°F. Smoke the ham for approximately 1.5 hours. Reapply the glaze every 20 minutes.
Once the ham reaches an internal temp of 140°F, it is ready to eat.
Step 4: Broil the Ham (optional)
To achieve a caramelized ham, broil it in the oven. Use a high-heat broil method for 2-3 minutes. When the glaze is bubbling, you can remove it from the oven. This will result in a beautiful caramelization.
What Temperature to Smoke Ham
Smoke the ham at 300°F. This temperature allows the ham to cook fairly quickly. However, it will still take long enough for the smoke flavors to permeate the meat.
Plan to cook the ham for about 10-20 minutes per pound. We expect this recipe to take about 90 minutes. After smoking it, you will need a few more minutes in the broiler. This will ensure that the brown sugar glaze caramelize for optimal results.
The cooking temperature and the size of the ham will determine how long it takes. As long as the ham reaches an internal temperature of 140°F, it’s ready. That’s the important thing!
How To Store Leftover Spiral Ham
Refrigerate leftover ham in an airtight container for a few days. You can freeze it for a few months. Leftovers are great in soup, on sandwiches, or in ham salad. Ham is a super versatile meat, and it’s also a fun pizza topping and omelet ingredient!
My Favorite Wood Chips for Spiral Ham
For this recipe, use sweet and subtle wood chips. We recommend maple or apple wood chips, but try hickory if you want something stronger.
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What To Serve With Spiral Ham
If you’re wondering what side dishes go well with this ham, we’ve got you covered. Try one of our smoker recipes for sides and appetizers! The following are some that will pair well with the savory flavor of this ham:
For more appetizers and sides, see this list of recipes.
Traeger Spiral Ham
Equipment
- 1 Traeger Grill
Ingredients
- 8 lbs cooked bone-in spiral ham
- 2/3 cup brown sugar
- 4 tablespoons orange juice or pineapple juice
- 2 tablespoons mustard
- 2 tbsp cloves
Instructions
- Prepare the glaze by mixing together brown sugar, orange juice, and mustard until thick and glossy.
- Place the ham in a sheet pan, then apply the glaze all over the ham.
- Pierce the cloves into the ham, about 1.5 inches apart.
- Place the ham into the smoker at 300F for about 1.5 hours until internal temperatue hits 140F. Reapply the glaze every 20 minutes.
- To get a nice caramelization, place the ham into an oven with high broil. Cooking for 2-3 minutes until the
- glaze is bubbling and caramelized.
Whether this becomes a holiday ham recipe or your go-to throughout the year, you can be sure it’s a new favorite! Your friends and family will love this juicy ham and the amazing glaze that covers it.
Fire up your pellet smoker and get smoking this delicious and juicy ham!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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