How to Smoke a Ham on a Pellet Grill

Smoking a ham on a pellet grill is one of the best ways to infuse rich, smoky flavors into your meat while keeping it juicy and tender. A pellet grill provides consistent heat and allows for easy control over the cooking process. Whether you’re preparing a holiday feast or just craving some delicious smoked ham, this guide will walk you through every step to achieve a perfectly smoked ha

Smoking ham on a pellet grill enhances its flavor, making it more succulent and aromatic. The slow cooking process allows the smoke to penetrate the meat, creating a mouthwatering balance of sweetness, smokiness, and tenderness. You can smoke either a pre-cooked ham for a more effortless process or a raw (fresh) ham for a fully home-cooked experience.

In this guide, we’ll cover all aspects of smoking ham on a pellet grill, from choosing the right ham and wood pellets to seasoning, smoking, glazing, and serving.

Ingredients & Equipment Needed

Ingredients:

• Ham: Choose between pre-cooked (cured) ham or raw ham, depending on your preference.
• Wood Pellets: Hickory, apple, cherry, or pecan for a balanced smoky flavor.
• Seasonings & Rubs: Brown sugar, honey, mustard, garlic powder, black pepper, paprika.
• Glaze Options: Honey glaze, maple glaze, or bourbon glaze.
• Basting Liquid: Apple juice, cider, or broth to keep the ham moist.

Equipment:

• Pellet Grill: Traeger, Pit Boss, or any reliable pellet smoker.
• Meat Thermometer: To ensure the ham reaches the proper internal temperature.
• Aluminum Foil: To tent the ham if necessary and retain moisture.
• Spray Bottle: For spritzing the ham with apple juice or broth to prevent drying out.

Preparing the Ham

1. Trim and Score the Ham

• Remove any excess fat, leaving about 1/4-inch of fat cap to keep the meat juicy.
• Score the surface in a crisscross pattern to help the seasoning and smoke penetrate deeper.

2. Seasoning the Ham

• Create a rub using brown sugar, mustard, black pepper, garlic powder, and paprika.
• Coat the ham evenly, ensuring that the seasoning gets into the scored areas.
• Let the ham sit for at least an hour (or overnight in the fridge) to allow the flavors to absorb.

3. Optional: Brining for Raw Ham

• If using a fresh ham, consider brining it overnight in a solution of water, salt, sugar, and apple cider for extra tenderness.

Setting Up the Pellet Grill

1. Choosing the Right Temperature

• Set the pellet grill to 225°F – 250°F for low and slow smoking.

2. Selecting Wood Pellets

• Apple or cherry pellets will give a sweet, mild flavor.
• Hickory or pecan provides a stronger, bolder smoky taste.

3. Preheating the Grill

• Allow the grill to reach the desired temperature before placing the ham inside.
• Ensure an even distribution of heat and smoke.

Smoking Process

1. Placing the Ham on the Grill

• Position the ham fat side up on the grill grates.
• Keep it away from direct flames to ensure even cooking.

2. Maintaining Temperature

• Keep the grill temperature steady at 225°F – 250°F.
• Avoid frequently opening the lid to retain heat and smoke.

3. Spritzing for Moisture

• Every hour, lightly spritz the ham with apple juice or broth to prevent it from drying out.

4. Smoking Time

• For pre-cooked ham: Smoke for 3-4 hours until the internal temperature reaches 140°F.
• For raw ham: Smoke for 4-6 hours until the internal temperature reaches 165°F.

Applying the Glaze

1. When to Apply the Glaze

• During the last 30-45 minutes of smoking, apply the glaze to allow it to caramelize.

2. How to Apply the Glaze

• Use a brush to coat the ham evenly with honey, maple, or bourbon glaze.
• Let it set and form a sticky, delicious crust.

3. Increasing Heat for Caramelization

• If needed, raise the grill temperature to 275°F – 300°F for a few minutes to help set the glaze.

Checking for Doneness

1. Using a Meat Thermometer

• Insert the probe into the thickest part of the ham, avoiding the bone.

2. Internal Temperature Guide

• Pre-cooked ham: Remove at 140°F.
• Raw ham: Remove at 165°F.

Resting & Serving

1. Resting the Ham

• Let the ham rest for 10-15 minutes before slicing to retain juices.

2. Carving Tips

• Use a sharp knife to slice thin, even pieces for best results.

3. Serving Suggestions

• Pair with mashed potatoes, roasted vegetables, or a side of mac and cheese.

Tips & Variations

1. Flavor Variations

• Spicy Ham: Add cayenne or chili powder to the rub.
• Citrus Infused: Use orange juice or zest in the glaze.
• Bourbon Smoked Ham: Brush with bourbon and maple syrup for extra depth.

2. Smoking a Spiral Ham

• Reduce cook time slightly since it’s pre-sliced.
• Baste frequently to prevent drying out.

3. Storing & Using Leftovers

• Store in an airtight container for up to 5 days.
• Use leftovers in sandwiches, soups, or casseroles.

Conclusion

Smoking a ham on a pellet grill is a simple yet rewarding process that enhances the flavor and texture of the meat. With the right wood pellets, seasonings, and cooking techniques, you can achieve a beautifully smoked ham that will impress your family and guests.

Whether you’re smoking a holiday ham or a weekend feast, following these steps will ensure a juicy, flavorful result every time. Experiment with different rubs, glazes, and wood flavors to find your perfect combination. Happy smoking.