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.
Servings: 10 people
Calories: 47kcal
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
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.
Nutrition
Calories: 47kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 158mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.1mg
