Traeger Smoked Ham with Pineapple and Cherry Glaze

This is the pineapple cherry glazed Traeger smoked ham recipe on a gray platter resting.

5 from 1 vote

Traeger Smoked Ham with Pineapple and Cherry Glaze

This sweet & smokey ham is perfect for any holiday table! A remake on a retro classic, this recipe uses real fruit and natural sources of sweetness.

Prep Time25

Cook Time3 30

Total Time3 55

Course: Main Course

Cuisine: American

Servings:

Calories: 537kcal

Author: Holly Lee

Cost: $25

Equipment

Ingredients

Ham

6-8 pound boneless ham
1 cup pineapple juice

Pineapple-Cherry Glaze

1 cup pineapple juice
1 cup pitted sweet cherries frozen or fresh
1/2 cup honey
2 tablespoon dijon mustard
2 teaspoon grated ginger root
1 teaspoon cinnamon
1 large lime
1 whole pineapple can sub one large can pineapple rings

Instructions

Turn on your Traeger as indicated per the manufacturer's instructions. Once it starts smoking, adjust the temperature to 225°F and let the grill preheat.
Score one side of your ham into a diamond pattern with a sharp knife, scoring about 1/2 inch deep and lines 1 inch apart (skip if your ham is spiral cut).
6-8 pound boneless ham
Line a pan with foil and roll up the edges to make a little bowl that can hold the ham & juice. Put the ham in the foil cut side down, then pour 1 cup of the pineapple juice over the ham. Put a meat thermometer in the thickest part of the ham.
1 cup pineapple juice
Place the ham on the Traeger and smoke at 225°F until an internal temperature of 115°-120°F is reached (about 2 hours).
Toward the end of the initial smoke, prepare the glaze. Add 1 cup pineapple juice, the pitted cherries, honey, dijon, grated ginger root, and cinnamon to a medium saucepan. Zest one large lime into the pot, then slice & squeeze the juice into the pot. Cook on medium heat until the mixture comes to a boil. Boil, stirring frequently to prevent burning, until the glaze has reduced by half and is beautifully sticky.
1 cup pineapple juice, 1 cup pitted sweet cherries, 1/2 cup honey, 1 large lime, 2 tablespoon dijon mustard, 2 teaspoon grated ginger root, 1 teaspoon cinnamon
Peel & core the pineapple, then cut into half-moon slices and set aside. You can also use a large can of pineapple rings to make this step easy.
1 whole pineapple
When the ham reaches an internal temp of 115°-120°F, turn the heat up to 350°F. Remove the pan briefly from the Traeger to add the pineapple and glaze. Arrange your pineapple pieces around the ham. Pour your glaze over the ham and the pineapple.
Cook at 350°F until the internal temp of the ham reaches 145°. This will take 75-90 minutes or so (see notes if the ham is larger than 6-8 lbs). Check the glaze every 10-15 minutes to make sure it is not getting too dark--if it is, create a foil tent and cover the ham to shield the glaze from the heat. Be careful not to touch the glaze with the foil or it will stick.
When the ham reaches 145°F internally, remove from the Traeger. Let the ham rest for 20 minutes before slicing. Serve with the smoked pineapple slices.

Video

Notes

After applying the glaze, check on the ham periodically to make sure the glaze is not burning. If it is darkening too much, you can make a foil tent over the ham. Be careful not to press the foil into the top of the ham or your glaze will stick to it!

If you use a bone-in ham, add 5-10 minutes per lb for the approximate cooking time. Large hams take a very long time to bring up to temperature, so you don't want to put the glaze on early. I have made this recipe with a 21-lb bone-in ham before that took five and a half hours to get up to 145°F. I recommend waiting to put the glaze on these large hams until the internal temp is at least 115-120°. See the post for more info on this.

If your ham finishes early and you'd like to keep it warm before guests arrive, slice the ham and place back in the pan of juices. Cover with foil and keep warm on your Traeger at 200°F or place in a crockpot.

Nutrition