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Traeger smoked ham gets an extra round of smoky flavor on the pellet grill, but the pineapple glaze is what really makes this one worth making. Pineapple rings cover the fully cooked ham while it smokes, then come off at the end so the brown sugar glaze can caramelize into a sticky, glossy finish.
It works with bone-in, boneless, or spiral-cut ham, and keeps the oven free for all those holiday side dishes.
Why this Smoked Ham Recipe Works
The pineapple does more than look pretty: I cover the ham with pineapple rings while it smokes, partly for the flavor, but also because they help keep the surface from drying out. That little bit of protection is especially nice with a spiral-cut ham.
The glaze has some savory balance: There’s plenty of brown sugar and pineapple juice in the glaze, but the Dijon and soy sauce give it some balance. I like that little savory edge against an already salty, smoky ham.
You get smoke and caramelization: Smoking gives an already-cooked ham another layer of flavor, then I finish it at higher heat so the pineapple glaze can caramelize over the outside.
How to Smoke a Ham on a Traeger
Make the pineapple glaze: Simmer the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon and cloves until slightly reduced, then stir in the butter.
I make the glaze first so it’s ready to go once I start working with the ham.
Remove the rind: If your ham still has a rind, slip a knife underneath the edge to get it started.
Once it’s loosened, I find it easier to get my fingers underneath and peel it away.
Leave the fat, but score it: Don’t remove the layer of fat underneath the rind. Make shallow cuts across it in both directions to create a diamond pattern. If you’re using a spiral-cut ham, there’s no need to score it.
Add the cloves if you’re using them: I tuck whole cloves into the scored ham about an inch apart. They’re optional, but I like the warm clove flavor with the pineapple glaze.
Cover the ham with pineapple: Secure the pineapple rings with toothpicks, overlapping them as needed to cover as much of the ham as you can.
Glaze it generously: Brush the glaze over the pineapple and any exposed areas of the ham before it goes onto the Traeger.
Then it’s ready for the smoker: Smoke the ham at 325°F, brushing it with more glaze about every 30 minutes.
What Kind of Ham Should I Use?
You can use a bone-in, boneless, or spiral-cut ham for this recipe. The important thing is to start with a fully cooked ham. We’re giving it another round of smoke on the Traeger and heating it through, not cooking a fresh ham from scratch.
Bone-in ham: This is what I used in the photos. It takes a little longer to heat through and gives you the bone to use later for a pot of split pea soup or beans.
Boneless ham: A good option if you want something easy to slice and serve. It generally takes less time to heat through than a whole bone-in ham.
Spiral-cut ham: Probably the easiest at serving time, but also the one I’d watch most closely. Since it’s already sliced, it has more exposed surface and can dry out more easily.
How Long to Smoke Ham
Smoking time depends on the type and size of your ham. At 325°F, plan on about 7 to 17 minutes per pound, depending on whether the ham is boneless, bone-in, or spiral-cut. Use the table below to plan your timing, but rely on the internal temperature rather than the clock to tell you when the ham is ready.
| Type of ham | Approximate smoking time at 325°F |
|---|---|
| Whole, boneless ham | 10 to 12 minutes per pound |
| Whole, bone-in ham | 15 to 17 minutes per pound |
| Boneless spiral-cut ham | 7 to 10 minutes per pound |
| Bone-in spiral-cut ham | 10 to 12 minutes per pound |
Recipe Tips
Watch the glaze at the end: Once I remove the pineapple and turn up the heat, I keep a close eye on the ham. There’s plenty of sugar in the glaze, so it can go from nicely caramelized to too dark pretty quickly.
Place the probe carefully: Insert the probe into the thickest part of the ham without touching the bone. With a spiral-cut ham, make sure the tip is actually in the meat rather than sitting between two slices.
Don’t linger when you baste: I try to get in, brush on the glaze, and close the lid again. Opening the Traeger every 30 minutes already lets some heat escape, so there’s no reason to leave it open any longer than necessary.
Use extra pineapple: Smoke leftover pineapple slices alongside the ham or reserve them for another dish.
What to Serve with Traeger Smoked Ham
For a holiday dinner, I usually keep the sides pretty classic. This ham goes well with sweet potato casserole, truffle mashed potatoes, ginger glazed carrots, and sour cream biscuits. Our holiday menu planner can help with getting the timing sorted out when you’re juggling the ham and several sides.
And don’t let the leftover ham go to waste. It’s perfect for red beans and ham or a pot of split pea and ham soup.
If you’re looking for an oven-baked ham instead, my Orange Bourbon Glazed Ham is another good option.
Time to Fire Up the Traeger
This is one of those holiday recipes that looks like you fussed over it more than you actually did. The Traeger handles most of the work, and that sticky pineapple glaze gives a basic fully cooked ham a pretty good makeover.
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Traeger Smoked Ham with Pineapple
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Ingredients
Pineapple glaze
- 2 ½ cups Unsweetened Pineapple Juice, reserved from cans of pineapple
- 2 ½ cups brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves
- 3 tablespoons butter
For the ham
- 8 to 10 pound ham
- ¼ cup whole cloves, optional
- 3 (20 ounce) can canned pineapple slices, save the juices
Instructions
- Preheat the Traeger to 325°F.
- Add the pineapple juice, brown sugar, Dijon, soy sauce, cinnamon, salt, and cloves to a medium saucepan. Simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced. Remove from heat and stir in the butter.
- If your ham has a rind, run a knife under the edge of the rind then slide your fingers under the skin and pull it off. It usually comes off with very little effort but you may need to loosen it more with a knife.
- If your ham has a layer of fat, don’t trim it as the fat will keep the ham insulated and moist. You can trim the fat when it is finished smoking. Make shallow cuts across the fat surface of the ham about 1 inch apart in a criss cross fashion to make a diamond pattern. You can skip this step if you are using a spiral cut ham.
- If you are using whole cloves, push them into the ham, spacing them about 1-inch apart.
- Place the ham in a baking pan or on a sheet pan and cover it with the pineapple slices. Use toothpicks to hold the pineapple in place but do not push the toothpicks all the way into the ham.
- Baste the ham with the glaze and place it in the Traeger. Smoke for 2 to 3 hours depending on the weight of the ham (see notes below). Baste the ham every 30 minutes with the glaze.
- Twenty minutes before the ham finishes, remove the pineapple rings. Increase the heat to 450°F. Glaze the ham again and cook 20 to 25 minutes until caramelized.
- Remove the ham from the Traeger, cover it with aluminum foil, and let it rest for 15 minutes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
That’s a masterpiece, Dahn. And you are right, it looks droolworthy and worthy all of the efforts.
Thanks, Angie!