We're going to let you in on a little secret that only some grillers understand. When it comes to baked ham, the secret is all in the glaze...well, that and not over-cooking the ham. We've got a recipe from our Traeger's Everyday Cookbook with a glaze that so wonderfully combines some of our favorite s's: sweet, savory and spicy. Another little secret is to use an unsliced ham. Yes, it takes more work but it keeps the pork from drying out and the meat is still permeated with caramelized succulence from the finger-lickin' glaze.
BAKED HAM WITH APRICOT-HORSERADISH GLAZE
PREP TIME: 5 minutes
COOK TIME: 3 1/2 hours
RECOMMENDED PELLETS: Apple or Cherry
SERVES: 12 to 15
1 whole bone-in ham (fully cooked), 12 to 15 pounds
1 13.1-ounce bottle Traeger Apricot Barbecue Sauce, or your favorite fruit-based barbecue sauce
1/4 cup prepared horseradish, or more to taste
2 tablespoons Dijon-style mustard
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. (This will make clean-up easier.) Put 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.
Put the roaster with the ham on the grill grate and 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 the Traeger Apricot Barbecue Sauce, the horseradish, and the 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 for an hour more.
Transfer the ham to a cutting board and tent with aluminum foil. Allow it to rest for 20 minutes before carving and serving with the remaining apricot-horseradish glaze, preferably warmed on the grill or stovetop.