Traeger Smoked Ham with Pineapple

4.99 from 52 votes

Traeger Smoked Ham with Pineapple

Traeger smoked ham starts with a fully cooked ham and adds another layer of smoky flavor on the pellet grill. Pineapple rings cover the ham while it smokes, along with a sweet-savory brown sugar glaze that gets sticky and caramelized at the end.

Use a bone-in, boneless, or spiral-cut ham. The pineapple rings are especially helpful with spiral ham, which can dry out more easily as it reheats.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Dish

Cuisine: American

Keyword: double smoked ham on traeger, traeger smoked ham

Servings: servings

Author: Dahn Boquist

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

Plan the smoking time: At 325°F, allow about 10 to 12 minutes per pound for a whole boneless ham, 15 to 17 minutes per pound for a whole bone-in ham, 7 to 10 minutes per pound for a boneless spiral-cut ham, and 10 to 12 minutes per pound for a bone-in spiral-cut ham. Use these times as a guide and rely on the internal temperature to determine when the ham is ready.

Check the internal temperature: This recipe is for a cured, fully cooked ham, so you are reheating it rather than cooking it from raw. Check the package directions for the recommended reheating temperature for your particular ham.

Protect spiral-cut ham: Spiral hams can dry out more easily because of all those exposed cut surfaces. The pineapple rings help shield the ham while it smokes.

Remove the pineapple for the final glaze: Take the pineapple rings off before the final high-heat finish. This exposes the surface so the glaze can caramelize and, if your ham has a fat layer, allows the fat to render and brown.

Adjust the pineapple as needed: A smaller ham may only need 1½ to 2 cans of pineapple rings. Extra slices can go right on the grill or baking sheet alongside the ham for a little smoky flavor.

Start with a fully cooked smoked ham: Most supermarket hams are already cooked and smoked, but check the label. If you're buying from a butcher, ask whether the ham is fully cooked and smoked.

Nutrition