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In a small bowl, combine the 3 tablespoons of honey and 2 tablespoons of melted butter. Mix well.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


In a small bowl, combine the 3 tablespoons of honey and 2 tablespoons of melted butter. Mix well.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
