Smoking a ham on a Traeger pellet grill is one of the most rewarding culinary projects you can undertake. Whether you are preparing a centerpiece for a holiday feast or simply want to elevate your weekend meal prep, the wood-fired flavor provided by a pellet grill transforms a standard piece of pork into something extraordinary. While many hams sold in grocery stores are technically already smoked and cured, the process of “double smoking” on a Traeger adds layers of depth, a beautiful mahogany crust, and an infusion of aromatic hardwoods that you simply cannot get from a conventional oven.
Understanding Your Ham Options
Before you fire up the grill, it is essential to understand what kind of ham you are working with. Most hams found in the meat aisle fall into three categories: city hams, country hams, and fresh hams.
For the classic Traeger experience, most backyard pitmasters choose a city ham. These are pre-cured and usually pre-cooked. They are often sold as “spiral sliced,” which makes for easy serving but requires a bit more care during the smoking process to prevent the meat from drying out. A “shank-on” or “butt-end” ham that has not been sliced is often the preferred choice for those who want the juiciest possible results, as the intact muscle fibers retain moisture much better than the pre-sliced versions.
Country hams are a different beast entirely. They are heavily salted and dry-aged, often requiring a long soak in water before cooking. Fresh hams are raw pork legs that have neither been cured nor smoked; these require a significantly longer cooking time and a different seasoning profile, essentially treated more like a pork butt or a roast.
Preparing the Ham for the Smoke
Preparation is the key to a successful smoke. Since most city hams are already salty from the curing process, you generally do not need to add more salt. Instead, focus on flavors that complement the natural sweetness of the pork.
Start by removing the ham from its packaging and patting it dry with paper towels. If you have a whole, non-sliced ham, you may want to score the skin or the fat cap. Use a sharp knife to create a diamond pattern about a quarter-inch deep. This not only looks professional but also provides channels for your glaze and smoke to penetrate deeper into the meat.
Apply a binder to help your rub stick. A thin layer of yellow mustard or maple syrup works wonders. Once the binder is applied, coat the ham generously with a sweet and savory rub. Ingredients like brown sugar, smoked paprika, garlic powder, onion powder, and a hint of cayenne or black pepper are classic choices. Let the ham sit at room temperature for about 30 to 45 minutes while you prep the grill; this helps the rub adhere and prevents the meat from being “shocked” by the heat.
Setting Up Your Traeger Pellet Grill
The beauty of a Traeger is its set-it-and-forget-it reliability. For a double-smoked ham, you want to maintain a low and slow environment.
Fill your hopper with high-quality wood pellets. Fruitwoods like apple, cherry, or maple are the gold standard for ham because they provide a subtle sweetness that doesn’t overwhelm the meat. If you want something bolder, a blend of hickory and cherry offers a fantastic balance of punch and color.
Set your Traeger to 225°F or 250°F. If your model has a “Super Smoke” mode, this is the time to use it. Lower temperatures allow the ham to absorb more smoke flavor before the internal temperature reaches the finish line. Place a drip pan filled with a bit of water or apple juice on the heat deflector or under the grate to help maintain a humid environment inside the cooking chamber.
The Smoking Process
Place the ham directly on the grill grates. If you are using a spiral-sliced ham, it is often best to place it cut-side down in a shallow disposable aluminum pan. This prevents the slices from splaying open and drying out. For a whole shank or butt-end ham, placing it directly on the grates allows for maximum smoke circulation.
The goal is to bring the internal temperature of the ham up to about 140°F or 145°F. Since the ham is already cooked, you are essentially reheating it while adding flavor. At 225°F, you can expect this to take roughly 15 to 20 minutes per pound.
During the first two hours of the smoke, resist the urge to open the lid. Every time you peek, you lose heat and smoke. After the two-hour mark, you can begin spritzing the ham every 45 minutes with a mixture of apple juice and apple cider vinegar. This keeps the exterior tacky, which helps more smoke particles stick to the surface.
Crafting the Perfect Glaze
The glaze is the “crown jewel” of a smoked ham. You should wait until the final 30 to 45 minutes of the cook to apply it. If you apply a sugar-heavy glaze too early, it will burn and become bitter rather than caramelizing beautifully.
A standard Traeger ham glaze usually involves a base of brown sugar or honey, mixed with an acid like pineapple juice or orange juice, and a kick of spice from Dijon mustard or ground cloves. Simmer these ingredients in a small saucepan on your stove until the mixture is thick and syrupy.
When the ham’s internal temperature hits approximately 130°F, use a silicone brush to paint a thick layer of glaze over the entire surface. Increase the Traeger temperature to 325°F for the final stretch. This higher heat will cause the sugars in the glaze to bubble and caramelize, creating that signature sticky, tacky crust that everyone fights over at the dinner table.
Resting and Carving
Once the ham reaches an internal temperature of 140°F or 145°F, remove it from the Traeger. This is a critical step: let the ham rest. Transfer it to a cutting board or a clean pan and tent it loosely with aluminum foil.
Allow the meat to rest for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the muscles. If you cut into it immediately, the moisture will run out onto the board, leaving you with dry meat.
If you have a spiral-sliced ham, carving is as simple as cutting around the center bone to release the slices. For a whole ham, use a long, sharp carving knife to cut slices against the grain. Don’t forget to save the ham bone! The smoky flavor locked in that bone is perfect for making split pea soup, collard greens, or pinto beans the next day.
Tips for Success
- One common mistake is overcooking. Because you are starting with a pre-cooked product, the line between “perfectly warmed” and “rubbery” is thin. Use a high-quality digital meat thermometer to monitor the internal temperature at the thickest part of the meat, making sure not to hit the bone, which can give a false high reading.
- Another tip is to manage the moisture. If you notice the ham is browning too quickly, you can wrap it loosely in foil for an hour before applying the glaze. This “Texas Crutch” method works for ham just as well as it does for brisket or ribs, ensuring the meat stays tender.
- Finally, experiment with your pellet flavors. While fruitwoods are traditional, some people love the savory, nutty profile of pecan wood for ham. The Traeger gives you the flexibility to customize the flavor profile to your exact preference.
Frequently Asked Questions
How long does it take to smoke a ham on a Traeger?
On average, you should plan for about 15 to 20 minutes per pound when smoking at 225°F. For a standard 10-pound ham, this usually translates to 3 to 4 hours of total cook time, including the glazing phase. Always cook to internal temperature rather than relying solely on the clock.
Do I need to cook the ham to 165°F?
No. Since most store-bought hams are already fully cooked, you only need to bring them to an internal temperature of 140°F or 145°F to ensure they are hot throughout and safe to eat. Cooking a pre-cooked ham to 165°F will likely result in dry, tough meat.
Should I wrap the ham in foil while smoking?
It is not strictly necessary, but it can be helpful. If you are worried about the ham drying out, or if you are using a spiral-sliced ham, placing it in a foil pan and covering the top loosely with foil for the first half of the cook can help retain moisture. Remove the foil for the final hour to allow the smoke and glaze to do their work.
What is the best wood pellet for smoking ham?
Apple, cherry, and maple are the most popular choices. These hardwoods provide a sweet, mild smoke that complements the natural saltiness and sweetness of the pork. Hickory is also a great choice if you prefer a more traditional, “bacon-like” smoke flavor.
Can I smoke a ham that isn’t pre-cooked?
Yes, but this is called a “fresh ham.” It requires a completely different approach, including a potential brine or cure period of several days and a much longer cooking time on the Traeger to reach a safe internal temperature of 160°F or 165°F. For most holiday meals, people prefer the convenience and flavor of a double-smoked city ham.