Holiday Ham with Apple Cider Glaze
We like to lay this festive-looking ham on a bed of fresh kale and garnish with lady apples, kumquats, and grapes. Leftovers make terrific sandwiches. A pre-cooked smoked ham need only be reheated to 135 degrees F.
- 3 cups apple cider plus 1 cup for roasting the ham
- 1/4 cup bourbon (optional)
- 1/4 cup Dijon-style mustard
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of ground nutmeg or allspice
- 3 apples, washed, cored, and cut into thick slices
- 1 fully cooked 4 to 5 pound ham, bone-in or boneless, presliced or unsliced
Make the glaze: Combine the 3 cups of apple cider and bourbon in a small saucepan and bring to a boil over medium-high heat. Boil until the liquids are reduced by one-third. Whisk in the mustard, honey, cinnamon, cloves, and nutmeg. Set aside. Line a roasting pan with heavy-duty foil for easier clean-up. Arrange the apple slices in the pan for a natural roasting rack. Put the ham on top of the apple slices and pour the 1 cup of apple cider around the ham. Cover tightly with foil. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes. Roast the ham for 1-1/2 to 2 hours, or until the internal temperature when read on an instant-read meat thermometer is 130 degrees F. Make sure the thermometer probe does not touch bone, or you will get a false reading. Remove the foil. Generously brush the ham with the apple cider glaze—rewarm if necessary—and continue to cook for 30 minutes to an hour. Do not recover the ham with foil. Glaze once or twice more. Transfer the ham to a cutting board or serving platter and let rest for 10 minutes before carving.