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Old-Fashioned Roasted Glazed Ham

Old-Fashioned Roasted Glazed Ham

By Traeger Kitchen

Glazed with sweet pineapple juice, garnished with maraschino cherries, and infused with Traeger’s signature wood-fired flavor, you’ll go ham over this swine.

Prep Time

15 Minutes

Cook Time

1 Hours
30 Minutes

Pellets

Hickory
Yields: 8 Servings

Ingredients

main
1 (10 lb) fully cooked bone-in spiral cut ham
1 Cuppineapple juice
1/2 Cupbrown sugar
1 cinnamon stick
14 whole cloves
1 WholePineapple, fresh
10 Cherries, fresh, sweet
Units of measurement:

Step

  • Step 1

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

    325 ˚F / 163 ˚C

  • Step 2

    Rinse ham under cold water and pat dry with paper towel.

    Ingredients
    • 1  (10 lb) fully cooked bone-in spiral cut ham

  • Step 3

    In a saucepan combine pineapple juice, brown sugar, cinnamon stick and four cloves. Bring to a boil. Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half, thick and syrupy.

    Ingredients
    • 1 Cup pineapple juice

    • 1/2 Cup brown sugar

    • 1  cinnamon stick

    • 14  whole cloves

  • Step 4

    Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.

  • Step 5

    Cut pineapple in desired sized pieces, about 2 inch squares, then place on ham with a cherry and a clove to pin in place, repeating all over ham.

    Ingredients
    • 1 Whole Pineapple, fresh

    • 10  Cherries, fresh, sweet

  • Step 6

    Put ham in a deep baking dish with fat side up. Place on the Traeger and cook for about 1-¼ hours.

    01:15

    325 ˚F / 163 ˚C

  • Step 7

    Carefully remove from Traeger and brush remaining glaze onto ham.

  • Step 8

    Return ham to Traeger and continue cooking for another 15 to 20 minutes, until internal temperature of ham reaches 160°F.

    325 ˚F / 163 ˚C

    160 ˚F / 71 ˚C

  • Step 9

    Allow ham to rest for 15 – 20 minutes before serving. Enjoy!

My Notes


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