Smoked Honey Ham
Smoked Honey Ham
Ingredients
For the Ham
- 1 pre-cooked ham, approximately 22-23 pounds
- 3 tablespoons honey
- 2 tablespoons butter, melted
For the Basting Glaze
- 1 1/2 cups sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon paprika
- 1 pinch allspice
- 1/4 cup water, approximately
Instructions
- 1
In a small bowl, combine the 3 tablespoons of honey and 2 tablespoons of melted butter. Mix well.
⏱️ 2 min
- 2
Place the pre-cooked ham on a clean work surface. Generously apply the honey-butter mixture over the entire surface of the ham, massaging it thoroughly and ensuring it gets into any existing slices or crevices.
⏱️ 5 min
- 3
Preheat your Traeger grill to 250°F. While the grill is preheating, place the prepared ham on a metal rack set over a foil-lined baking sheet. This will catch any drippings.
⏱️ 10 min•🌡️ 250
- 4
Once the grill is preheated, carefully transfer the ham on the rack and baking sheet to the Traeger grill. Insert a meat thermometer probe into the thickest part of the ham, avoiding the bone.
⏱️ 2 min•🌡️ 250
- 5
Smoke the ham until its internal temperature reaches between 120°F and 130°F. This initial smoking phase can take approximately 1.5 to 2 hours, depending on the size of your ham.
⏱️ 120 min•🌡️ 250
- 6
While the ham is smoking, prepare the basting glaze. In a medium saucepan, combine the sugar, seasoned salt, onion powder, ground cinnamon, nutmeg, ginger, ground cloves, paprika, allspice, and water. Stir to combine.
⏱️ 3 min
- 7
Place the saucepan over medium heat and bring the glaze mixture to a boil, stirring occasionally. Once boiling, reduce the heat and let it simmer for about 1 minute, allowing the sugar to fully dissolve and the flavors to meld. Remove from heat.
⏱️ 5 min
- 8
Once the ham's internal temperature reaches 120-130°F, open the Traeger grill. Using a basting brush, generously apply the prepared basting glaze over the entire surface of the ham. Close the grill lid.
⏱️ 3 min•🌡️ 250
- 9
Continue smoking the ham, basting one or two more times during the remaining cooking process to ensure an even and thick glaze coating. The basting can be done every 30-45 minutes.
⏱️ 60 min•🌡️ 250
- 10
Continue cooking until the internal temperature of the ham reaches 140°F. This final stage may take an additional 30-60 minutes after the first basting.
⏱️ 60 min•🌡️ 250
- 11
Once the ham reaches 140°F, carefully remove it from the Traeger grill. The ham should have a rich, dark, and glossy appearance. Let it rest for 10-15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Honey Ham
Ingredients
For the Ham
- 1 pre-cooked ham, approximately 22-23 pounds
- 3 tablespoons honey
- 2 tablespoons butter, melted
For the Basting Glaze
- 1 1/2 cups sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon paprika
- 1 pinch allspice
- 1/4 cup water, approximately
Instructions
- 1
In a small bowl, combine the 3 tablespoons of honey and 2 tablespoons of melted butter. Mix well.
⏱️ 2 min - 2
Place the pre-cooked ham on a clean work surface. Generously apply the honey-butter mixture over the entire surface of the ham, massaging it thoroughly and ensuring it gets into any existing slices or crevices.
⏱️ 5 min - 3
Preheat your Traeger grill to 250°F. While the grill is preheating, place the prepared ham on a metal rack set over a foil-lined baking sheet. This will catch any drippings.
⏱️ 10 min•🌡️ 250 - 4
Once the grill is preheated, carefully transfer the ham on the rack and baking sheet to the Traeger grill. Insert a meat thermometer probe into the thickest part of the ham, avoiding the bone.
⏱️ 2 min•🌡️ 250 - 5
Smoke the ham until its internal temperature reaches between 120°F and 130°F. This initial smoking phase can take approximately 1.5 to 2 hours, depending on the size of your ham.
⏱️ 120 min•🌡️ 250 - 6
While the ham is smoking, prepare the basting glaze. In a medium saucepan, combine the sugar, seasoned salt, onion powder, ground cinnamon, nutmeg, ginger, ground cloves, paprika, allspice, and water. Stir to combine.
⏱️ 3 min - 7
Place the saucepan over medium heat and bring the glaze mixture to a boil, stirring occasionally. Once boiling, reduce the heat and let it simmer for about 1 minute, allowing the sugar to fully dissolve and the flavors to meld. Remove from heat.
⏱️ 5 min - 8
Once the ham's internal temperature reaches 120-130°F, open the Traeger grill. Using a basting brush, generously apply the prepared basting glaze over the entire surface of the ham. Close the grill lid.
⏱️ 3 min•🌡️ 250 - 9
Continue smoking the ham, basting one or two more times during the remaining cooking process to ensure an even and thick glaze coating. The basting can be done every 30-45 minutes.
⏱️ 60 min•🌡️ 250 - 10
Continue cooking until the internal temperature of the ham reaches 140°F. This final stage may take an additional 30-60 minutes after the first basting.
⏱️ 60 min•🌡️ 250 - 11
Once the ham reaches 140°F, carefully remove it from the Traeger grill. The ham should have a rich, dark, and glossy appearance. Let it rest for 10-15 minutes before slicing and serving.
⏱️ 15 min