Why do I have to spray meat in the smoker?

This helps to keep the meat from getting dry. Pineapple juice and apple juice also contain sugars, which is a great way to add flavor into the meat.

Can you smoke a ham too long?

Yes! That's why it is so important to watch the thermometer. In this recipe, the ham has already been smoked once. You do not want to double smoke the ham over an internal temperature of 145 degrees or it will dry out.

Should I put the glaze on ham when cooking?

The best method is to wait towards the final 30 minutes before applying the glaze. This gives the glaze enough time to get sticky and delicious on the exterior of the ham without burning it or becoming bitter.

How to Store Leftover Ham:

Allow it to cool to room temperature before storing it in the fridge in a sealed container. Eat the leftovers within 2-3 days. Use it for sandwiches, potato soup, or make this in this Egg Ham and Hashbrown Casserole .

Traeger Spiral Ham (Double Smoked)

Description

This Traeger Spiral Ham, aka Double Smoked Ham, is smoked on a Traeger Pellet Grill to absolute perfection. It is then coated in a sweet pineapple glaze for the best Holiday main dish!

Ingredients

Scale

1 (6 lb) bone in spiral ham
1 tablespoon dijon mustard
1 teaspoon all purpose seasoning
6 ounces pineapple juice (3/4 cup)
1/2 teaspoon of your favorite hot sauce
1 packet ham glaze from ham bag or 1 batch of my pineapple ham glaze

You also need a spray bottle, throw away tray big enough for ham to sit in, a smoker, and pellets if using a traeger or pellet grill.

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Instructions

Load the Smoker with Pellets and heat to 250 degrees.
Unwrap the ham from the package and set aside the ham glaze. If you are using my pineapple ham glaze, you can throw away the packaged glaze.
Place the ham with the biggest side down into the aluminum tray. Use your hands to rub the dijon mustard all over the outside of the ham. Then, sprinkle on the seasoning.
Add the pineapple juice and hot sauce into a spray bottle and shake to mix. You want the spray bottle on a heavy mist setting.
Once the smoker heat has reached 250 degrees, add the ham tray to the smoker. Spray the entire exterior of ham with the spray once in the beginning, then every 30 minutes of smoking. You want to heavily spray it each time. Check the temperature each time you spray. Be sure to insert the thermometer towards the middle of the ham angled slightly down into the center near the bone, but not touching it.
About an hour and a half into cooking, make the glaze. If you are using the glaze in package follow the directions on the package. If you are using my recipe, follow this pineapple glaze recipe for easy instructions. Set aside until ham temperature reaches 135 degrees.
Continue to check temperature for a reading of 135 degrees internally. This took my 6 lb ham about 2 and 1/2 hours, but this can vary a lot. Pull the ham out of the smoker. Close the lid so the heat stays at 250 degrees.
Turn the ham onto its side like how you would serve it. Brush the glaze all over the exterior and even brush in between slices if you want extra flavor.
Place the glazed ham back onto the smoker for 20 to 30 minutes until the glaze is nice and caramelized.
Stick a toothpick into the top of ham and drape foil over to keep it warm, but not touching the glaze. Serve and enjoy!

Equipment

instant read thermometer

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Lumberjack Pellets

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pot

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Traeger

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Notes

Rely on your thermometer for smoking meat. A general estimated time is 20 to 25 minutes per pound of ham. It could be less or more though.

Set a timer for every 30 minutes for spraying and temperature checks. This will help you avoid drying out the spiral ham. Do this quickly to avoid giant heat drops from the lid being open.

Make sure the pellets are full before cooking, so you don't have to worry about running out.

Prep Time: 10 minutes
Cook Time: 2-3 hours
Category: dinner
Method: smoked
Cuisine: american