After a final 30 minutes, your ham should be around 140-145☏.
Set a 30 minute timer and baste again with the glaze. A 10lb ham will take considerably longer (3-4 hours) Brush the brown sugar glaze onto your ham, being sure to generously coat it especially around the scoring and turn it up to 300☏. Allow your Traeger smoked ham to come up to around 130 degrees f (my 6lb ham took around 1.5 hours).Combine all glaze ingredients including 1/4 teaspoon cloves, 1/4 teaspoon cinnamon, 3 tablespoons of dijon mustard, 1 cup brown sugar, 1/2 cup water, 1/2 cup butter, and 4 minced cloves of garlic in a medium saucepan.If you prefer, you can put the ham straight onto the grill gates. Insert the meat probe in the thickest part of the ham, avoiding the bone. Place it in an aluminum foil lined baking sheet on top of an oven-safe rack, flat side down. Score the ham in a crosshatch (diamond) pattern. In most cases, your smoked ham will end up being double smoked *fancy* unless you are buying a fresh ham from the butcher (uncured and uncooked). What is a double smoked ham?ĭouble smoked hams are all the rage! A twice smoked ham is simply a ham that has been boughten pre-smoked or cooked, and then smoked again.
Both of these types of hams can be smoked but are not my first choice! Spiral ham is pre-cut into thin slices- if you choose to smoke a spiral cut ham, skip the cross hatch scoring. I prefer the shank portion because it is easy to carve and looks and tastes delicious!Īdditionally, you can purchase boneless ham and spiral cut ham. Butt end (top half) hams tend to be fattier and more rich in flavour but have a tricky to cut around T-shaped bone.
The shank portion is your traditional picture perfect ham that is easy to carve and a bit leaner. There are two types of bone-in hams, the shank portion and the butt end. Choose bone-in ham (holiday ham) with less water in the packaging- they tend to have incredible flavor and better texture.
SPIRAL SLICED HAM ON PELLET GRILL HOW TO
How to Choose The Best Type of Ham for Smokingīone-in hams boast a lot of extra flavor and have the added benefit of flavouring all kinds of delicious soups and stews afterward. Consider letting your ham come to room temperature for 1-2 hours on the counter before smoking to cut down on cooking time. Time– Budget enough time to cook your ham so that you aren’t rushing! Larger hams take considerably longer to cook.
SPIRAL SLICED HAM ON PELLET GRILL SKIN
If you find the top of the ham is getting too crispy, make a little tinfoil cover for the meat and skin surrounding the top of the bone. If you are in a rush and your ham has already been pre-cooked, you can pull it off before it reaches 140 degrees f safely.įor extra smoked flavor… set your Traeger, Pit Boss, or other pellet grill to super smoke setting for the first hour of smoking. An over-cooked ham can be tough, dry, and lacking flavor! There is no need to cook the ham beyond the recommended 140☏ when working with a pre-cooked ham. Use your meat probe so that you don’t over cook your ham. Grab the juices from the glaze and the ham itself and don’t be afraid to baste it after cooking. Don’t over-boil your smoked ham glaze! Boiling this sugary glaze for too long will result in a thick, crispy, caramel-like sauce that doesn’t spread or paint on as easily.
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