Traeger Smoked Ham with Pineapple

Traeger Smoked Ham with Pineapple

This Traeger smoked ham gets covered in pineapple rings and glazed with a sweet and savory pineapple sauce. The result is a tender and juicy double-smoked ham that is packed with flavor.

This recipe works with any pre-cooked ham: bone-in, boneless, or spiral-cut ham. It is especially great with spiral-cut hams or ham that has the fat layer trimmed off.

The pineapple slices provide insulation and prevent the ham from drying out while it smokes. Removing the pineapple slices at the end of the smoke time will let the glaze caramelize and get sticky.

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Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 384kcal

Author: Dahn Boquist

Ingredients

Pineapple glaze

2-½ cups pineapple juice reserved from cans of pineapple
2-½ cups packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
1 teaspoon cinnamon
¼ teaspoon cloves
3 tablespoons butter

For the ham

8 to 10 pound ham
¼ cup whole cloves optional
3 cans 20 ounces 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

Boneless hams will take 10 to 12 minutes per pound. Whole, bone-in hams will take 15 to 17 minutes per pound. Boneless spiral cut hams take 7 to 10 minutes per pound. Bone-in spiral cut hams take 10 to 12 minutes per pound.
Since this recipe uses a cured, pre-smoked ham, you only need to smoke the ham until it is warm in the center. Some cooks only heat the ham to an internal temperature of 120°F. We shoot for 140°F to 145°F to give the ham extra time to smoke and to meet food safety recommendations per the USDA.
Since spiral cut hams have a tendency to dry out easily, this recipe is excellent for spiral hams because the pineapple slices will insulate the ham and prevent it from drying out while it smokes.
We remove the pineapple slices at the end of the smoke time because they insulate the ham so well that it doesn’t let the glaze caramelize evenly. They also insulate the fat layer (if your ham has one) and prevent the fat from rendering down.
If you have a smaller ham, you will only need 1-½ to 2 cans of pineapple slices. You can place any unused pineapple slices on the grill or on the baking sheet to smoke along with the ham.
Use a smoked ham for this recipe. Most hams in the United States are sold already smoked but if you purchase your ham from a butchers shop, ask if it is smoked.

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