Traeger Smoked Ham is sweet, savory, lightly smoky, and finished with a glossy orange-maple glaze that caramelizes beautifully on the grill. It's an easy, beginner-friendly smoker recipe that looks impressive without requiring a lot of hands-on time. My version uses a fully cooked boneless ham that smokes directly on the pellet grill grates first, then finishes in a pan with the glaze for more smoke flavor without drying out the meat.
Recipe At A Glance
- 🌡️ Smoker Temperature: 225°F to start, then finish at 300°F
- ⏱️ Total Cook Time: About 2 to 2½ hours
- 🍖 Ham Type: Fully cooked, boneless
- 🔥 Equipment Needed: Traeger Grill or Electric Smoker
- 🌳 Wood Pellets: Post oak preferred (apple or cherry also work)
- 🧰 Method: Smoke directly on the grates, then finish in a pan for glazing
Why Smoke a Fully Cooked Ham on a Traeger?
I'll be honest, ham used to intimidate me. It always felt like one of those proteins that came with a lot of pressure, especially around holidays or when you're feeding a group. Too dry, too salty, or not enough glaze. It felt easy to mess up, which made it something I avoided for a long time.
Once I finally tried making ham myself, I realized how simple it actually is when you start with a fully cooked boneless ham. The ham is already cooked, so the Traeger is really there to add another layer of wood-fired flavor and give that orange-maple glaze time to turn sticky and caramelized. You may hear this called a double-smoked ham, since a store-bought smoked ham gets a second round of smoke on the pellet grill.
For this recipe, I use a 5-pound fully cooked boneless ham, and I treat it a little differently than the spiral-cut and bone-in hams you see in many smoked ham recipes. I don't score it. I poke a few shallow holes, smoke it directly on the grates at 225°F first, then move it into a pan and finish it at 300°F with more glaze. After testing the method a few ways, I found this gives me that smoky flavor up front, then lets the glaze caramelize without drying out the ham.
This recipe shines during Christmas and Easter, but it's also a great alternative for Thanksgiving if turkey just isn't your thing. It feeds a crowd, reheats well, and feels special without being complicated.
Here in Texas, I love using post oak to smoke this ham. It adds a subtle, savory smokiness that balances the sweet orange-maple glaze without overpowering the meat. And if you don't have a smoker, or you're cooking indoors, you might enjoy my Dutch Oven Ham, which uses the same sweet-and-savory flavor profile with a different cooking method.
If you're looking for more easy smoker recipes, check out my Traeger Smoked Brisket, Traeger Smoked Turkey, Smoked Baby Back Ribs or Smoked Deviled Eggs.
Jump to:
- Recipe At A Glance
- Why Smoke a Fully Cooked Ham on a Traeger?
- Ingredients You'll Need
- Substitutions And Variations
- How To Make Traeger Smoked Ham
- Nadia' s Expert Tips & Tricks
- What To Serve With Traeger Double Smoked Ham
- Storage And Reheating
- Recipe FAQs
- More Smoking & Grilling Recipes You'll Love!
- Traeger Smoked Ham (Easy, Sweet & Savory Glaze)
Ingredients You'll Need
- Fully Cooked Boneless Ham: When you're smoking a ham, ingredient quality really shows. I always recommend choosing a high-quality, pasture-raised ham made without antibiotics, nitrates, or unnecessary fillers. Brands like Niman Ranch are a great option. Better meat brings more natural flavor, which means the smoke and glaze enhance the ham instead of covering anything up.
- Maple Syrup: On a smoker, sugars caramelize differently than they do in the oven. Using organic, pure maple syrup gives you clean sweetness and helps build that glossy, lacquered finish as the glaze hits the heat. Skip anything labeled pancake syrup - real maple syrup makes a noticeable difference here.
- Coconut Sugar: One of my go-to pantry staples. Coconut sugar is unrefined and slightly caramel-like, which pairs especially well with smoke. It deepens the glaze without overpowering the ham and helps it thicken naturally as it cooks on the Traeger.
- Orange Juice + Orange Zest: Citrus brings brightness to smoked dishes, and this combination does exactly that. Fresh orange juice balances the richness of the ham, while the zest adds concentrated citrus flavor without thinning the glaze. You can squeeze your own or grab a small bottle of fresh orange juice from the store - both work well.
- Stone Ground Mustard: Stone-ground mustard adds structure to the glaze and keeps the sweetness in check. It's subtle, but it's what gives the glaze a savory backbone that holds up to smoke.
- Pink Himalayan Salt + Black Pepper: Just enough seasoning to enhance the ham without competing with the smoke or glaze. I usually use Redmond's salt in my kitchen, but any good-quality pink Himalayan salt works well here.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Holiday Spice Add-Ins: Add ground cloves, cinnamon, or fresh grated ginger to the glaze if you're making this for Christmas or Easter and want a warmer, more festive flavor profile.
- Sweetener Swap: Honey can be used in place of maple syrup, but maple pairs especially well with smoke and creates a deeper, more caramelized finish on the Traeger. If you don't have coconut sugar, you can use date sugar instead.
- Wood Pellet Options: Post oak is my favorite for a subtle Texas-style smoke, but apple or cherry pellets work well if you want something a little lighter and slightly sweeter.
- No Smoker Option: If you don't have a pellet grill, you can make this same ham indoors using my Dutch Oven Ham method, which uses the oven for a more controlled, cozy approach.
How To Make Traeger Smoked Ham
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat And Prep The Ham: Preheat the Traeger to 225°F. Remove all packaging and any netting or plastic from the ham, then pat it dry. Use a wooden skewer or the tip of a thermometer to poke 12-15 shallow holes across the surface so the glaze can seep in.
Step 2. Make The Glaze: Add maple syrup, coconut sugar, orange juice, orange zest, Dijon mustard, salt, and black pepper to a small saucepan. If using, add one optional holiday spice. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until glossy and slightly thickened.
Step 3. Add A Light Initial Glaze: Place the ham in a small roasting pan and pour ¼ of the glaze over the surface, creating a thin, even coating. Lift the ham out of the pan and place it directly on the Traeger grill grates.
Step 4. Smoke On The Grill Grates: Smoke the ham at 225°F for 1 hour. This allows the ham to absorb smoke while the light glaze layer sets.
Step 5. Return To The Pan And Increase Heat: After one hour, transfer the ham back to the roasting pan. Brush generously with more glaze and increase the Traeger temperature to 300°F. You can continue cooking directly on the grates, but I prefer using the pan at this stage to catch the juices, prevent the glaze from burning, and make basting easier.
Step 6. Caramelize Until Sticky: Continue cooking at 300°F for 45-60 minutes, until the exterior is glossy and caramelized and the internal temperature reaches 140°F.
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Step 7. Rest And Slice: Let the ham rest for 10-15 minutes before slicing. Spoon any glaze or drippings from the pan over the sliced ham before serving.
Nadia' s Expert Tips & Tricks
- Don't Score A Boneless Ham: Scoring is helpful for bone-in hams with a thick fat cap, but a boneless ham doesn't need it and can dry out faster on the smoker. Poking small holes allows the glaze to seep in without losing moisture.
- Use A Light Glaze Before Smoking: Adding a small amount of glaze before the first smoke helps it cling to the surface so the ham absorbs more flavor without risking burned sugars.
- The Hybrid Method Works Best: Smoking the ham directly on the grates first builds deep flavor, then finishing it in a pan helps the glaze caramelize evenly, catches the juices, and keeps cleanup simple. After testing this a few different ways, this hybrid method is the one I come back to every time.
- Post Oak Adds Balance: Post oak gives a subtle, savory smoke that pairs beautifully with the sweet orange-maple glaze without overpowering the ham.
- Don't Overcook It: Since this recipe starts with a fully cooked ham, you're reheating it and adding smoke flavor rather than cooking it from raw. I pull mine when the center reaches 140°F. Going much past that can dry out a boneless ham, so a meat thermometer is your best friend here.
What To Serve With Traeger Double Smoked Ham
- Holiday Side Dishes: This ham pairs beautifully with classic, comforting sides. Think creamy truffle mashed potatoes, roasted maple Brussels sprouts, sourdough bread stuffing, or a fresh salad to balance the richness. These are the kinds of sides that let the ham stay front and center without competing for attention.
- Smoker-Friendly Sides: If you already have the Traeger fired up, this is a great opportunity to lean into it. Smoked green beans, Traeger scalloped potatoes, or smoked mac and cheese are easy add-ons that cook alongside the ham and make the whole meal feel cohesive and intentional.
- Fresh And Bright Additions: Because the ham and glaze are rich and slightly sweet, something crisp or acidic works really well here. A butternut squash and feta salad, American coleslaw, or even oven-roasted asparagus with lemon can help balance the plate.
- Bread and Rolls: Soft dinner rolls, sourdough, or a simple biscuit are perfect for soaking up extra glaze and juices. This is especially nice if you're serving the ham as part of a larger holiday spread.
- Leftover Ideas: Leftover ham is one of the best parts. Use it for easy ham sandwiches, add it to a high-protein breakfast casserole, high-protein egg bites, or omelets. You can also chop it up for soups, salads, or fried rice later in the week. It reheats well and keeps its flavor.
Storage And Reheating
- Refrigerator: Store any leftover ham in an airtight container in the fridge for up to 4 days. I like to spoon a little extra glaze over the slices before storing so they stay juicy.
- Freezer: This ham freezes really well. Slice it first, add a bit of glaze, and freeze in a freezer-safe container for up to 2 months. It's great to have on hand for easy meals later.
- Meal Prep Tip: If you know you'll be using leftovers, go ahead and slice the ham before storing it. When you're ready to reheat, warm it gently in the oven with a little extra glaze to bring everything back to life.
Recipe FAQs
For a 5-pound fully cooked boneless ham, plan on about 2 to 2½ hours from the time it goes on the Traeger until it's ready to slice. I smoke mine directly on the grates at 225°F for the first hour, then move it to a pan and finish at 300°F until the center reaches 140°F. Let it rest for 10-15 minutes before slicing.
For this recipe, I start the ham at 225°F so it has time to pick up that wood-fired flavor. After the first hour, I increase the pellet grill to 300°F and finish the ham in a pan with more orange-maple glaze. This gives the glaze time to caramelize without leaving the boneless ham on the smoker longer than it needs.
I pull my fully cooked ham when the thickest part reaches 140°F on a meat thermometer. USDA guidance states that federally inspected, fully cooked packaged ham can be reheated to 140°F. Leftover ham or cooked ham that has been repackaged should be reheated to 165°F.
Yes. In fact, that's exactly what this recipe does. The ham is already cooked, so you're using the pellet grill to warm it through, add another layer of smoke flavor, and caramelize the glaze. Starting with a fully cooked ham makes this a pretty approachable holiday smoker recipe.
A double-smoked ham is a ham that was smoked during processing and then smoked a second time at home. When you put a fully cooked smoked ham on your Traeger, you're technically double smoking it. That second round of smoke adds more wood-fired flavor rather than cooking the ham from raw.
The biggest thing is not overcooking it. I use a fully cooked boneless ham, skip scoring it, start it directly on the grates at 225°F, and then finish it in a pan with more glaze. Pull it when the center reaches 140°F. That combination gives you smoke flavor without leaving the ham exposed to heat longer than needed.
This recipe was developed and tested with a 5-pound fully cooked boneless ham, so that's what I recommend for the most predictable results. A spiral-cut or bone-in ham can be smoked on a pellet grill, but the cooking time and moisture loss can be different. If you make the swap, use internal temperature rather than the clock to judge when it's ready.
More Smoking & Grilling Recipes You'll Love!
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Traeger Smoked Ham (Easy, Sweet & Savory Glaze)
Equipment
- 1 Traeger Grill
- 1 Aluminum Roasting Pan
Ingredients
- 5 lb Organic Ham boneless
- ⅓ cup Pure Maple Syrup
- ¼ cup Coconut Sugar
- ¼ cup Orange Juice fresh
- 1 tablespoon Orange Zest
- 2 tablespoons Stone Ground Mustard
- ¼ teaspoon Pink Himalayan Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat And Prep The Ham: Preheat the Traeger to 225°F. Remove all packaging and any netting or plastic from the ham, then pat it dry. Use a wooden skewer or the tip of a thermometer to poke 12-15 shallow holes across the surface so the glaze can seep in.5 lb Organic Ham
- Make The Glaze: Add maple syrup, coconut sugar, orange juice, orange zest, stone ground mustard, salt, and black pepper to a small saucepan. If using, add one optional holiday spice. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until glossy and slightly thickened.⅓ cup Pure Maple Syrup, ¼ cup Coconut Sugar, ¼ cup Orange Juice, 1 tablespoon Orange Zest, 2 tablespoons Stone Ground Mustard, ¼ teaspoon Pink Himalayan Salt, ¼ teaspoon Black Pepper
- Add A Light Initial Glaze: Place the ham in a small roasting pan and pour ¼ of the glaze over the surface, creating a thin, even coating. Lift the ham out of the pan and place it directly on the Traeger grill grates.
- Smoke On The Grill Grates: Smoke the ham at 225°F for 1 hour. This allows the ham to absorb smoke while the light glaze layer sets.
- Return To The Pan And Increase Heat: After one hour, transfer the ham back to the roasting pan. Brush generously with more glaze and increase the Traeger temperature to 300°F. You can continue cooking directly on the grates, but I prefer using the pan at this stage to catch the juices, prevent the glaze from burning, and make basting easier.
- Caramelize Until Sticky: Continue cooking at 300°F for 45-60 minutes,, until the exterior is glossy and caramelized and the internal temperature reaches 140°F.
- Rest And Slice: Let the ham rest for 10-15 minutes before slicing. Spoon any glaze or drippings from the pan over the sliced ham before serving.
Notes
- Don't Score A Boneless Ham: Scoring is helpful for bone-in hams with a thick fat cap, but a boneless ham doesn't need it and can dry out faster on the smoker. Poking small holes allows the glaze to seep in without losing moisture.
- Use A Light Glaze Before Smoking: Adding a small amount of glaze before the first smoke helps it cling to the surface so the ham absorbs more flavor without risking burned sugars.
- The Hybrid Method Works Best: Smoking the ham directly on the grates first builds deep flavor, then finishing it in a pan helps the glaze caramelize evenly, catches the juices, and keeps cleanup simple. After testing this a few different ways, this hybrid method is the one I come back to every time.
- Post Oak Adds Balance: Post oak gives a subtle, savory smoke that pairs beautifully with the sweet orange-maple glaze without overpowering the ham.
- Fully Cooked Means Forgiving: Since the ham is already cooked, you're simply warming and flavoring it, which makes this an ideal recipe if you're newer to using a smoker.
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