For holidays like Easter you want to enjoy a juicy, luscious ham. But forget about the using that little preservative-filled glaze packet that comes stuck to the ham. Here's a recipe that is one of our favorites, from our Traeger On a Budget ebook. It has a sweet and a little tangy homemade glaze that is the perfect partner to the salty meat of the ham.
Orange and Maple-Glazed Ham
Recommended Pellets: Apple or Cherry
Prep Time: 10 minutes
Cook Time: 2 1/2 hours
Serves: 20 or more
1 8-10 pound fully cooked ham (your ham will be juicier if you opt to use a whole ham, unsliced)
1 1/2 cups fresh orange juice, divided
1/2 cup maple syrup
1/2 cup orange marmalade
1/4 cup dijon mustard
2 tablespoons apple cider vinegar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Orange wedges or slices for garnish (optional)
Place a rack in a large roasting pan. Cut a large piece of heavy-duty aluminum foil and lay it on the rack. Take the ham out of its packaging and place it fat-side-up on the foil and pull the foil up around the sides of the ham. Pour 1 cup of the orange juice over the ham and then crimp the edges of the foil to completely enclose the ham.
When you're ready to cook, turn your Traeger to Smoke with the lid open for 4-5 minutes or until the fire is established. Preheat to 300 degrees F with the lid closed for 10-15 minutes.
Place the ham in the roasting pan on the grill grate and cook for 1 1/2 hours.
While the ham is roasting away, it's time to make the glaze. In a small saucepan, put the remaining 1/2 cup of orange juice, maple syrup, marmalade, mustard, vinegar, cinnamon, and cloves. Whisk the sauce over low heat until combined. Keep it warm while the ham finishes cooking.
After the ham has roasted for 1 1/2 hours, open the top of the foil and generously brush the glaze on all sides of the ham. Pour any of the remaining glaze over the top. Leave the foil open so those delicious sugars will caramelize the outside of the ham.
Increase the temperature to 400 degrees F and cook for an additional 45 minutes to an hour or until the internal temperature reaches 140 degrees F and the glaze is lookin' good and golden. (If you have room on the grill, now is a great time to take advantage of that smoky heat and bake some sweet potatoes or baked potatoes for the last hour of cooking.)
When you take the ham off the Traeger, let it sit for 15 minutes before you slice and serve it.
Be prepared to fight for those crispy, sweet outside slices. This ham is so juicy and incredibly delicious. The infusion of the maple and orange will have you feeling like spring, or at least put a little spring in your step as you skip over to grab another helping.