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If the ham still has a layer of fat and skin on it, trim the skin off, leaving about 1/4-inch of fat on the meat.
Line a large roasting pan with aluminum foil, allowing it to overhang the sides. Place the ham in the roaster.
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 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the roasting pan with the ham on the grill grate; bake for 2-1/2 hours, or until the internal temperature of the ham is 135 degrees F when read on an instant-read meat thermometer.
Meanwhile, in a saucepan, combine Traeger Apricot BBQ Sauce, horseradish, and mustard. Warm gently when the ham is nearly done.
Brush the apricot-horseradish glaze over the outside of the ham after it reaches 135 degrees F, but reserve some for additional glaze when serving.
Continue to bake the ham for 1 hour more.
Transfer the ham to a cutting board and tent with aluminum foil. Allow to rest for 20 minutes before carving. Serve with remaining apricot-horseradish glaze. Enjoy!