spiral ham on a traeger

OP Authors 2025

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18-03-2025

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Traeger Spiral Ham: A Perfectly Smoked Easter Feast

Spiral-cut ham is a holiday staple, and for good reason. It's visually stunning, cooks quickly, and offers incredibly tender, juicy meat. But taking it from good to amazing involves a little smoky magic, courtesy of your trusty Traeger. This guide will walk you through creating a Traeger spiral ham that's sure to be the star of your next Easter, Christmas, or any special occasion gathering.

Choosing Your Ham:

Before you even think about firing up the Traeger, you need the right ham. Look for a fully cooked spiral-cut ham – this is crucial as we're not aiming to cook it through, but rather to add flavor and warmth. The size depends on your crowd; a 5-8 pound ham is perfect for a smaller gathering, while a larger one can feed a larger feast. Look for a ham with a good amount of fat cap; this renders beautifully during smoking and adds richness to the flavor.

Preparing the Ham:

While fully cooked hams don't require lengthy cooking times, a little prep work elevates the final product.

• Remove the Ham from its Packaging: Allow the ham to sit at room temperature for about 30 minutes before smoking. This helps it cook evenly.
• Score the Fat Cap (Optional): Using a sharp knife, score the fat cap in a crosshatch pattern. This allows for better smoke penetration and renders the fat more efficiently. Be careful not to cut too deeply into the meat.
• Glaze Preparation: The glaze is where you can truly personalize your ham. Classic choices include brown sugar glaze, honey mustard glaze, or a simple maple syrup glaze. Get creative! Prepare your glaze ahead of time; you'll want it ready to apply during the smoking process.

Smoking Your Ham on the Traeger:

• Preheat Your Traeger: Set your Traeger to 250°F (121°C). Use a wood pellet that complements pork well – hickory, apple, or pecan are excellent choices.
• Place the Ham on the Grill: Place the ham on the grill grates, ensuring it's not directly over the heat source.
• Smoking Time: The general rule is to smoke the ham for about 10-15 minutes per pound. However, you should use a meat thermometer to ensure it reaches an internal temperature of 140°F (60°C). Remember, it's already cooked, so we're primarily focusing on warming it through and infusing it with smoke.
• Glazing: Start applying your glaze during the last 30-45 minutes of smoking. Apply it liberally, and feel free to reapply it a few times for extra glaze goodness.

Monitoring and Internal Temperature:

Using a meat thermometer is crucial. Check the internal temperature of the ham in the thickest part. Once it reaches 140°F (60°C), it's ready. Don't overcook it!

Resting and Serving:

Once the ham reaches the desired temperature, remove it from the Traeger and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

Serving Suggestions:

Serve your perfectly smoked Traeger spiral ham with your favorite sides. Roasted vegetables, mashed potatoes, and green bean casserole are all classic pairings.

Tips for Success:

• Don't overcrowd the grill: Ensure there's enough space between the ham and other items on the grill for even cooking.
• Keep an eye on the temperature: Monitor the temperature regularly and adjust accordingly to maintain a consistent 250°F (121°C).
• Experiment with glazes: Get creative and try different glaze combinations to find your favorite.

With a little planning and the right technique, you can create a show-stopping Traeger spiral ham that will impress your guests and leave them wanting more. Happy smoking!