Smoked Easter Ham

by: Phylicia Burd

Steps

When it comes to holiday feasting—especially Easter—there’s one superstar that steals the spotlight: the city ham. This isn’t just any cut of pork; it’s that juicy, smoky, fully-cooked beauty you see glistening on grocery store shelves every spring. It’s been wet-cured, hot-smoked, and is basically begging for a sweet, caramelized glaze and a cozy trip back to the heat. While there are other types like salty Southern-style country ham or the DIY-worthy fresh ham, we’re keeping it simple and savory today. Ready to turn a store-bought ham into an unforgettable Easter centerpiece? Simply reheat a ham on the Traeger to give it additional wood-fired flavor and baste it with a simple but sensational glaze made with pineapple juice, brown sugar, and Traeger Sweet & Heat BBQ Sauce to make the perfect Easter ham.

1. Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. For more smoke flavor, use Super Smoke, if available. 

2. Insert a leave-in thermometer into the center of the ham, avoiding the bone. Place the ham cut-side down directly on the grill grates. Close the lid and cook for 90 minutes. 

3. Meanwhile, in a medium bowl, mix together the brown sugar, Traeger Sweet & Heat BBQ Sauce, and pineapple juice.

4. Continue cooking, brushing the ham with the glaze every 10 or 15 minutes or until the internal temperature of the ham is 140°F. The total cook time will vary depending on your ham, your grill, and the temperature outside.

5. Remove the ham from the grill. Slice and serve! 

Written by: Phylicia Burd
Recipe by: Traeger