Traeger Smoked Ham (Easy, Sweet & Savory Glaze)

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. Whether you're cooking for a holiday meal or simply want a dependable main that feeds a crowd, this ham is approachable, reliable, and full of flavor.

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.

Expert Tips And 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.

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.