Steps

• 1

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

  325 ˚F / 163 ˚C

• 2

  With a knife, score the ham in diamond pattern and push cloves into center of the scored diamonds. Place ham into a large cast iron pan.

• 3

  Insert the probe into the thickest part of the ham, avoiding the bone if possible. Place the pan directly on the grill grates. Close the lid and cook until the internal temperature reaches 125℉, 2 hours.

  325 ˚F / 163 ˚C

  125 ˚F / 52 ˚C

• 4

  Make the bourbon BBQ sauce. In a saucepan over medium heat, combine garlic, onion, and whiskey and bring to a simmer for 5 minutes. Add the brown sugar, cider, Worcestershire, ketchup, salt, and pepper, and bring to a boil. Reduce the heat and simmer for 20 minutes, until slightly thickened.

• 5

  Place a mesh strainer over a bowl or jar, pour the BBQ sauce through, and reserve.

• 6

  Remove the ham from the grill. Increase the grill temperature to 375℉, and preheat with the lid closed.

  375 ˚F / 191 ˚C

• 7

  Baste the ham with one-third of the bourbon BBQ sauce. Place the pan with the ham back on the grill grates. Close the lid and cook until the internal temperature reaches 140℉, basting the ham with BBQ sauce every 10 minutes.

  375 ˚F / 191 ˚C

  140 ˚F / 60 ˚C

• 8

  Remove the ham from the grill. Let ham rest for at least 20 minutes before carving. Enjoy!