Traeger Smoked Ham is a crowd-pleasing centerpiece that will feed your family for days and shine on any holiday table. This simple double-smoked ham uses a pellet grill to deepen the smoky flavor of a precooked, bone-in ham and finishes with an easy maple-champagne (or cider) glaze for a perfectly sticky, caramelized crust.
Traeger Double Smoked Ham
This Traeger Smoked Ham recipe is straightforward and reliable: a precooked bone-in ham is warmed and double-smoked on a pellet grill, then brushed with a maple glaze made with brown sugar, Dijon, and prosecco (or apple cider) for a balance of sweet and savory. The low-and-slow approach keeps the meat tender and juicy while adding an irresistible smoky finish.
What type of ham should you buy?
Most grocery-store hams labeled “fully cooked” or “slice-and-serve” are precooked and often already smoked; these are commonly referred to as city hams. Because they’re already cooked, you are essentially reheating and enhancing the flavor. Using a pellet grill or smoker for this step gives you a second layer of smoke—hence “double-smoked.” If you prefer not to use prosecco in the glaze, apple cider or apple juice work very well as a substitute.
The glaze adds a touch of sweetness and a glossy finish that pairs wonderfully with salty ham, making it ideal for holiday meals like Easter or Christmas.
Recipe shopping list
Below are the ingredients you’ll need to make this recipe. For exact quantities and the full method, see the recipe card section further down.
- Bone-in precooked ham (large)
- Maple syrup
- Brown sugar
- Dijon mustard
- Prosecco, Champagne, hard apple cider, or apple juice
How to make this recipe (overview)
This quick overview shows the main steps. Follow the detailed recipe card below while cooking.
- Preheat: Preheat your pellet grill to 325°F.
- Score: Score the ham in a diamond pattern and place it in a foil-lined roasting pan.
- Initial roast: Roast uncovered for 1 hour.
- Glaze: Simmer glaze ingredients to dissolve sugar, then brush the ham every 20–30 minutes until the internal temperature reaches about 135°F.
- Smoke finish: Lower grill to 200–220°F and smoke 20–25 minutes for extra smoke and a sticky crust.
- Rest and serve: Let rest tented 10–15 minutes, then slice and serve with any remaining glaze.
Recipe FAQ
Cooking time depends on the type of ham. For precooked city hams, you are reheating and smoking to add flavor—roughly 1 hour at 325°F, followed by additional glazing sessions and a short low-temp smoke at 200–220°F for 20–25 minutes. Use an instant-read thermometer and remove when the ham reaches around 135°F.
Leftover smoked ham is versatile: use it in scalloped potato casseroles, omelet or breakfast bakes, pizzas, sandwiches, soups, or chopped into salads. It also freezes well when stored properly.
Fruity, creamy, or spiced desserts complement smoked ham nicely—think fruit-topped cheesecakes, apple crisps, or light no-bake pies. Apple or berry-based desserts are especially fitting with the maple and cider notes in the glaze.
Serving Suggestions
Serving suggestions
Classic sides include scalloped potatoes, au gratin or smoked potatoes, buttery rolls, a crisp green salad, and sweet cornbread or corn cakes. A warm apple-based side or a tangy mustard-based sauce also pairs well with the maple glaze.
More delicious sides for ham
- Homemade dinner rolls
- Broccoli salad
- Creamy potato casseroles (funeral potatoes)
- Greek salad or any bright, acidic salad to cut the richness
Reader reviews
“Amazing!” – Trisha
“Delicious ham!” – Laura
Traeger Smoked Ham — Recipe Card
Yield: 10–12 servings
Prep time: 15 minutes • Cook time: about 2 hours 30 minutes • Total time: about 2 hours 45 minutes
Ingredients
- 1 large bone-in precooked ham
- Glaze:
- ½ cup maple syrup
- ¾ cup brown sugar
- 2 tablespoons Dijon mustard
- ¾ cup prosecco, hard apple cider, or apple juice
Instructions
- Preheat your pellet grill or smoker to 325°F following the manufacturer’s directions.
- Score the top of the ham in a diamond pattern. Place the ham fat-side up in a large foil-lined baking pan.
- Place the pan, uncovered, on the grill and cook for 1 hour.
- While the ham cooks, combine the maple syrup, brown sugar, Dijon, and prosecco (or cider) in a small saucepan. Simmer over medium heat until the sugar dissolves and the mixture is glossy. Remove from heat and set aside.
- After the first hour, brush the ham generously with about half the glaze. Continue cooking for 30 minutes, then brush again. Cook an additional 15–20 minutes or until the ham reaches about 135°F internal temperature.
- Lower the grill temperature to 200–220°F and smoke the ham for another 20–25 minutes to intensify smoke flavor and set the glaze.
- Remove the ham from the grill and tent loosely with foil. Let it rest for 10–15 minutes before slicing.
- Slice and serve with any leftover glaze warmed or drizzled over the slices.
Notes
- If you prefer not to use prosecco, substitute hard apple cider or unsweetened apple juice with excellent results.
- Because most store-bought hams are already smoked and fully cooked, this method is intended to reheat and enhance flavor rather than cook raw pork.
Nutrition (estimate per serving)
Calories: 139 • Total Fat: 1 g • Saturated Fat: 0 g • Cholesterol: 9 mg • Sodium: 219 mg • Carbohydrates: 28 g • Sugar: 26 g • Protein: 3 g