Traeger Smoked Ham - Easy glazed double-smoked ham recipe (2024)

FAQs

How long does it take to double smoke a ham on a pellet grill? ›

Set your smoker for cooking at about 240 degrees F. Smoke Ham – After that you will place the pan with your spiral ham in it on the Traeger smoker. The smoking process will take 3 hours. This is a double smoked ham so the ham is already cooked, this process adds more smoke flavor and the amazing honey glaze.

Your double-smoked ham is fully cooked and may be eaten either warm or cold. Take the chill off the ham by allowing it to set at room temperature for a good 60 minutes prior to heating.

My recommendation based on what I did recently: smoke at 250 until the ham is at 135. At that point glaze the ham and either crank up the smoker to 300 or 350 or finish in the oven until the ham is at 140.

Double Smoked Ham is the perfect way to elevate your store-bought holiday ham. The smoker cooks the meat at a low temperature, leaving it juicy, moist, and infused with an extra kiss of hardwood smoke. The final touch is a brown sugar glaze which adds a layer of sweetness and a bit of tang.

Once you've chosen your glaze, place the ham, cut-side-down, in a heavy-duty aluminum foil-lined jelly-roll pan. Let it stand at room temperature for 30 minutes. Brush 1/2 cup of the glaze over the ham with a heatproof spatula or pastry brush.

The pre-smoked ham and glossy brown sugar glaze are a delicious combination. The glaze is brushed on the ham and baked until caramelized to perfection. This year, we are skipping the Thanksgiving turkey and making ham instead. This ham always turns out moist and tender.

If you're twice smoking your ham on a gas or charcoal grill, prepare to smoke over low indirect heat. You can place the ham in an aluminum pan uncovered or directly on the grill grates. Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135°F.

This doesn't change if it's spiral cut, whole with bone or without. If it's in the ham section, it's been cured and smoked. All we're doing to double smoke is re-heating the ham as you would in the oven, cooked at the same temperature for the same time, except in your bbq pit.

Smoking: After smoking the ham for 2 hours at 225 degrees, take it off smoker and wrap in aluminum foil. Before wrapping completely, baste ham with pineapple juice.

How do you smoke a fully cooked ham on a pellet grill? ›

Place the ham on a foil-lined cooking tray, set it on the smoker rack and close the smoker. Check the ham with a meat thermometer approximately once per hour; you're done when it hits 175ºF. Most hams will take approximately four to six hours to get there — and, along the way, they'll acquire that taste you're craving!

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Cover loosely with baking/parchment paper then loosely with foil. Reheat in a 130°C oven for 2 hours or until the centre of the ham registers 60°C/140°F (or a skewer inserted into the middle is hot). Add water as needed to prevent pan juices from drying out (we want a syrupy sauce at the end to serve with the ham!)

Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.

Add water as needed to prevent pan juices from drying out (we want a syrupy sauce at the end to serve with the ham!) You shouldn't need oven time with the foil off to re-caramelise the glaze but you can if needed. Baste, baste, baste as needed for a stunning shiny sticky finish!

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.