Steps

• 1

  Preheat the Traeger with the lid closed to 275°F.

  275 ˚F / 135 ˚C

• 2

  Rinse the ham under cold water to remove excess salt. Pat dry with paper towels. Using a sharp knife, score the ham in a diamond pattern, about ¼ in deep, on all sides except the flat bottom. Rub the mustard over the top and sides, then sprinkle with the rub, making sure to cover the ham well.

• 3

  Using a wired leave-in meat thermometer or a wireless one like MEATER®, insert it into the thickest part of the ham avoiding bone. Transfer the ham to the grill grate flat side down and smoke until the internal temperature reaches 165°F; this can take 3 to 4 hours depending on the size of your ham, the grill, and the weather,

  275 ˚F / 135 ˚C

  165 ˚F / 74 ˚C

• 4

  Transfer the ham to a 9x13 inch baking dish or roasting pan and increase the grill temperature to 350°F.

  350 ˚F / 177 ˚C

• 5

  Add the apple cider to the bottom of pan and brush the top and sides of the ham with the BBQ sauce. Cover the pan tightly with aluminum foil; allow the end of the thermometer to poke through the foil or reinsert it as necessary. Continue cooking until the ham is fork tender with an internal temperature between 195°F and 205°F, about another 3 hours.

  350 ˚F / 177 ˚C

  195 ˚F / 91 ˚C

• 6

  While the ham is finishing heating, make the slaw. In a large bowl, combine the mayonnaise, apple cider vinegar, honey, Traeger Rub, salt, and pepper and whisk well to combine. Add the slaw mix, apples, and parsley and toss well to coat. Cover and refrigerate until ready to serve.

• 7

  Transfer the tender ham to a rimmed baking sheet and let it rest for 30 minutes. Using your hands or two forks, shred the meat. (Keep the bone for flavoring soup if you like.). Add BBQ sauce to taste.

• 8

  Serve the ham on the rolls with the slaw and pickles. Enjoy!