It’s dripping with buttery glazed goodness! This Traeger smoked ham recipe will show you exactly how to smoke a fully cooked ham start to finish with a juicy baste. Let’s fire up the pellet grill and make it…
HEY THERE — I post extra smoker recipes on Instagram in between blog posts here on Sip Bite Go. See my other smoked food favorites by finding me @sipbitego.
Table of Contents
Why this smoked ham recipe is the best
- It’s an easy smoked food recipe for Christmas, Easter, or any holiday.
- Step by step you’ll see the best way to smoke precooked hams on the pellet grill.
- You’ll learn how to prevent smoker ham from drying out.
- It’s dripping with buttery glazed goodness from a special rosemary baste.
- Includes a video for beginners (scroll to bottom of page).
Another holiday favorite that feeds a crowd: smoked brisket flat.
Ingredients
Here’s what you need to make this smoked main dish.
The ham
- 3 lb boneless ham, uncured
The butter baste / glaze ingredients
- 4 tbsp butter, unsalted
- 1 tbsp pork seasoning (or any BBQ rub)
- 1 sprig rosemary, fresh
How to smoke a ham on the Traeger
Now I’ll walk you through exactly how to cook a ham on the pellet grill.
Quick look at this recipe
- Add boneless ham to the Traeger at 375 degrees F.
- Make butter baste with herbs and dry rub.
- Baste smoked ham 2 times while smoking.
- Smoke ham for about 90 minutes, until it reaches 140 degrees F.
Step by step details
- Preheat the Traeger smoker pellet grill to 375 degrees F. Remove boneless ham from packaging and pat dry with paper towels.
- (photo A) Add ham directly to the Traeger grill grate racks.
- (photo B) Make the butter baste by adding all the ingredients (butter, seasoning rub, rosemary) to a small saucepan and placing it inside the Traeger smoker. Let the ingredients heat up for about 20 minutes until the butter has fully melted.
- (photo C) 30 minutes into smoking the ham, brush half the melted herb butter baste all over the ham. Another 30 minutes later, brush the remaining baste all over the ham.
- Smoke ham on the Traeger for a total cook time of about 90 minutes, or until the ham has reheated fully and reaches an internal temperature of 140 degrees F.
- (photo D) Remove smoked ham and rest it on a cutting board for 10-15 minutes to let the juices settle. Slice and serve with a tasty side like crock pot sweet potatoes.
Want more holiday smoker recipes? Try this smoked turkey breast for a smaller gathering, or see this guide on how to smoke a whole turkey for a crowd.
What to do with leftover smoked ham
This Traeger smoked boneless ham recipe retains such a tasty smoky flavor, even after a day or two in the fridge. I love to use leftover ham for breakfast in my best scrambled eggs recipe (just toss it in with the eggs once they’re whisked and before adding the eggs to the pan).
After this particular cook, my husband wanted to try a new leftover smoked ham sandwich idea. It was overflowing with smoked mac and cheese, too. It was ridiculously over-the-top tasty.
FAQs
No, if you’re just reheating a fully cooked ham in the smoker to add flavor and warm it up, then reheat it to 140°F. Otherwise, if you were cooking something like a fresh ham hock or another cut of ham that was uncooked, you’d need to cook it to 160°F before you remove the ham.
There are so many ways to bring new flavor to smoking a ham that’s already cooked. In addition to the herbs and spices listed in the smoked ham glaze recipe, you can add brown sugar, maple syrup, apple juice / cider, or pineapple juice to sweeten up your glaze.
My go-to wood pellets are usually the Traeger signature blend, or the Traeger Turkey blend that I stocked up for making Thanksgiving recipes. You really can’t go wrong with either the really smoky pellets (like mesquite) or the sweet fruity flavors (like cherry or maple).
Really, the question is: what are the best side dishes to smoke at 375 degrees F… so they can smoke at the same time as the ham. As you see in the video, I smoked side dishes from the (gifted) Traeger Provisions Porchetta Box at the same time, including smoked mashed potatoes, smoked squash, and smoked mac and cheese.
If you’re reducing the temperature of the smoker for ham from my suggestion of 375 degrees F to 250 degrees, the time to smoke it will drastically increase. Instead of about 90 minutes, plan for 7-8 hours. Personally, I like smoking ham at 375 because you can smoke mashed potatoes or smoke mac and cheese or vegetables at about the same time and temperature and make a full meal.
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked cream cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked tomahawk steak
- Traeger tri tip
- Smoked turkey breast
- Smoked turkey legs
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked onion rings
- Traeger smoked ham
- Smoked whole chicken
- Smoked jalapeno poppers
- Smoked corn on the cob
- Traeger beef ribs
- Smoked leg of lamb
- Smoked shrimp
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making this tasty Traeger ham recipe. Also see this recipe for oven baked ham with bourbon glaze.
Keep in touch, because in the future, I’ll share how to smoke a bone in ham, ham hock, smoked pork belly burnt ends, spiral cut ham, double smoked ham, and more.
If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
Juicy Traeger Smoked Ham Recipe (Boneless With Butter Baste) | Sip Bite Go
Equipment
- Smoker pellet grill
- Basting brush
- Thermometer
Ingredients
Ham for smoking
- 3 lb boneless ham uncured
Butter baste / glaze ingredients
- 4 tbsp butter unsalted
- 1 tbsp pork seasoning or any BBQ rub
- 1 sprig rosemary fresh
Instructions
- Preheat the Traeger smoker pellet grill to 375 degrees F. Remove boneless ham from packaging and pat dry with paper towels.
- Add ham directly to the Traeger grill grate racks once the smoker is preheated.
- Make the butter baste by adding all the ingredients (butter, seasoning rub, rosemary) to a small saucepan and placing it inside the Traeger smoker. Let the ingredients heat up for about 20 minutes until the butter has fully melted.
- 30 minutes into smoking the ham, brush half the melted herb butter baste all over the ham. Another 30 minutes later, brush the remaining baste all over the ham.
- Smoke ham on the Traeger for a total smoke time of about 90 minutes, or until the ham has reheated fully and reaches an internal temperature of 140 degrees F.
- Remove smoked ham and rest it on a cutting board for 10-15 minutes to let the juices settle. Slice and serve.
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