Pick a pellet grill that fits your 8‑14 lb ham, preheat it to 195‑225 °F, and load hickory or fruit‑wood pellets. Trim the ham, pat it dry, and score the surface in shallow diamonds. Spread a thin layer of mustard, then rub a mix of paprika, brown sugar, garlic powder, pepper and a pinch of chili or ginger; let it rest 30‑60 minutes. Smoke at 250 °F for three hours, turning it every 25 °F rise, then raise the heat to 275‑300 °F, basting with glaze every 15 minutes until the internal temperature hits 145 °F. Keep cooking, and you’ll uncover the finishing steps and slicing tips.
What You’ll Need to Smoke a Ham on a Pellet Grill
When you set up a pellet grill for smoking a ham, start by picking a model that fits the size of your meat—Traeger Ironwood XL, Woodridge, Timberline XL, Yoder YS1500s, or Wood Pro 9020 all work well. Choose a grill that holds an 8‑ to 14‑lb ham comfortably and preheat it to 195‑225°F. Load hickory pellets for bold flavor or fruitwood varieties like cherry or apple for a milder, sweet smoke; you can blend wood chip varieties to customize the profile. Place a disposable half‑size steam pan or heavy‑duty foil on the rack, set a cooling rack above it, and position the ham fat‑side up. Use an instant‑read or probe thermometer to monitor internal temperature, ensuring the ham reaches 145°F for safety before removing it from the grill. Keep the lid closed to maintain steady heat. Follow these basic grilling techniques, and you’ll have a juicy, aromatic ham ready for the next step. Make sure to season the ham with Meat Church Hickory All Purpose Seasoning before smoking.
【Works with All Grills and Smokers】- This pellet smoker tube is compatible for electric, gas, charcoal, pellet grills, any type of grills of any size and shape. It can be used with various wood pellets, such as cherry, hickory, mesquite, apple, pecan to add different tastes.
✅ This accessory is designed to WORK IN ANY GRILL (gas, electric or charcoal) and with any smokers. It ADDS GREAT FLAVOR for your meat or fish and exposes them to a tasteful smoke of smoldering wood. Perfect for smoke cheese.
HICKORY WOOD FIRED FLAVOR: Traeger Hickory Hardwood Pellets are great for naturally enhancing beef, chicken, pork, and veggies with full-bodied, bold flavor. So it should come as no surprise that Hickory’s assertive flavor is one of the most popular choices for classic BBQ cooking.
How to Prepare and Score Your Ham for Maximum Flavor
Before you even fire up the pellet grill, make sure your ham is fully thawed and sitting on a sturdy cutting board; then trim away any thick rind or excess fat from the shank, leaving just the thin skin that will protect the meat.
Next, apply ham preparation methods by patting the surface dry and positioning the ham so the skin faces up. Grab a sharp knife and practice scoring techniques: make shallow diagonal cuts about ¼‑⅓ inch deep, spaced one inch apart, rotating the ham to form a diamond or criss‑cross pattern. These cuts expose fat layers, letting glaze seep into every crack and baste the meat as it smokes. The pattern also creates a festive, glossy finish that looks as good as it tastes.
Thawing is essential for clean cuts and proper glaze penetration. Using a digital meat thermometer will help you monitor internal temperatures throughout the smoking process to ensure your ham reaches the desired doneness.
Season With a Dry Rub and Let the Ham Rest (30‑60 Min)
Once your ham is scored and patted dry, slather a thin layer of yellow or Dijon mustard all over the surface—this buttery binder will make the dry rub cling perfectly. Choose a blend of paprika, brown sugar, garlic powder, black pepper, and a pinch of chili or ginger for depth. Sprinkle the rub generously on every side, then press it into the meat with your hands to guarantee even coverage. Let the ham sit at room temperature for a proper resting duration of 30‑60 minutes; this pause allows the flavors to meld and the binder to set, achieving desired rub adhesion. The rest also prevents moisture loss, so when you move the ham to the grill, the crust will stay caramelized and flavorful. The brown sugar helps carry the spices and balances the richness of the pork. Pellet grills offer superior temperature control compared to traditional charcoal, allowing you to maintain consistent heat throughout the smoking process.
Smoke the Ham at 250 °F for the First 3 Hours
Set your pellet grill to a steady 250 °F, let it preheat fully, then place the ham cut‑side down in the center of the grates. Let the wood pellets whisper as the meat absorbs a gentle, sweet smoke. Insert a leave‑in thermometer into the thickest spot, two inches from the bone, and watch the dial for temperature consistency. Keep the lid closed, checking the gauge every 15 minutes, and adjust the pellet feed if the heat drifts. Rotate the ham 180° whenever the internal reading climbs 25 °F to guarantee even coloration. Avoid excess smoke buildup by using a balanced apple‑pecan blend and trimming any flare‑ups. After three hours, the interior should sit around 130‑135 °F, ready for the next stage. Maintain the smoker temperature at 250 °F throughout the first three hours to ensure consistent cooking.
APPLE WOOD FIRED FLAVOR: With Traeger Apple Hardwood Pellets, naturally enhance baked goods, chicken, and pork with a subtly sweet, fruity flavor.
SMOOTH, NUTTY & RICH: Pecan wood pellets deliver a mild, nutty flavor with a rich, satisfying finish
Includes 1 pound bag of each flavor Apple, Hickory, Mesquite, Cherry, and Pecan
Raise the Grill to 275‑300 °F and Apply Glaze Every 15 Min
Flavor builds as you crank the grill up to a steady 275‑300 °F, then you’ll start brushing the ham with glaze every 15 minutes. The consistent high heat application sears the surface, locking in moisture while the drizzled glaze application builds a caramelized crust. Open the lid, pour a generous stream of glaze over the foil‑wrapped ham, and use a baster or spoon to spread it evenly. Every quarter hour, brush another layer, letting the heat melt the sugars into a glossy sheen. Keep the grill temperature steady; if it drifts, adjust the pellets to stay within the 275‑300 °F window. For best results, use a reliable meat thermometer throughout the cooking process to track doneness accurately. This rhythm of heat and glaze creates deep flavor layers, a glossy finish, and a mouth‑watering aroma that signals the ham is nearing perfection. Monitor internal temperature closely with a meat probe to ensure the thickest part reaches 140 °F.
This product contains Natural Ingredients
Sweet and tangy glaze specially made for ham
Sweet and tangy glaze specially made for ham
Check Internal Temperature and Use Weight to Time the Cook
If you want a perfectly smoked ham, start by monitoring its internal temperature and using its weight to gauge cooking time. Insert a probe using probe placement techniques: aim for the thickest meat, about two inches from the bone, and withdraw slowly to catch the coldest spot. Spot‑check multiple areas, then leave the thermometer in the deepest part, avoiding fat pockets. Apply timing by weight estimates—plan roughly 10‑15 minutes per pound for a 140°F finish on a pellet grill, or 18‑20 minutes per pound for a bone‑in ham at 325°F. Rotate the ham 180° every 25°F rise to keep heat even. When the probe reads 140°F (or 145°F for fresh hams), you’re ready to move on, knowing the meat is safely cooked and juicy. Using a meat thermometer is essential to ensure proper cooking and accurate internal temperature readings. Fully cooked hams only need to be reheated to an internal temperature of 140°F (60°C) for proper food safety.
Rest the Ham, Finish the Glaze, and Slice for Serving
After you pull the ham off the pellet grill, tent it loosely with foil and let it rest for about 30 minutes so the juices redistribute and the glaze sets. During the full rest period the meat stays warm while the glaze thickens, creating a glossy, caramelized glaze profile. While it rests, preheat the grill to 325 °F. Brush a final layer of your brown‑sugar‑mustard‑orange glaze, then baste every five minutes for 15‑20 minutes until the surface darkens without burning. The sugars caramelize, adding sweet, toasty notes. When the ham is fully rested, transfer it to a cutting board, score the surface, and slice into even wedges. Serve immediately, letting the redistributed juices keep each bite tender and juicy. The ham should reach an internal temperature of 145 °F before resting.
