Prep Time

Cook Time

6 Hr

30 Min

Pellets

Cherry

INGREDIENTS 

1 8 to 9 lb bone-in smoked ham

1/4 Cup yellow mustard

1/3 Cup Traeger Pork & Poultry Rub or salt and pepper

2 Cup apple cider vinegar

1/2 Cup Traeger Apricot BBQ Sauce, plus more for serving

Steps

1

Preheat the Traeger with the lid closed to 275°F.

275 ˚F / 135 ˚C

2

Rinse the ham under cold water to remove excess salt. Pat dry with paper towels. Using a sharp knife, score the ham in a diamond pattern, about ¼ in deep, on all sides except the flat bottom. Rub the mustard over the top and sides, then sprinkle with the rub, making sure to cover the ham well.

3

Using a wired leave-in meat thermometer or a wireless one like MEATER®, insert it into the thickest part of the ham avoiding bone. Transfer the ham to the grill grate flat side down and smoke until the internal temperature reaches 165°F; this can take 3 to 4 hours depending on the size of your ham, the grill, and the weather,

275 ˚F / 135 ˚C

165 ˚F / 74 ˚C

4

Transfer the ham to a 9x13 inch baking dish or roasting pan and increase the grill temperature to 350°F.

350 ˚F / 177 ˚C

5

Add the apple cider to the bottom of pan and brush the top and sides of the ham with the BBQ sauce. Cover the pan tightly with aluminum foil; allow the end of the thermometer to poke through the foil or reinsert it as necessary. Continue cooking until the ham is fork tender with an internal temperature between 195°F and 205°F, about another 3 hours.

350 ˚F / 177 ˚C

195 ˚F / 91 ˚C

6

Transfer the tender ham to a rimmed baking sheet and let it rest for 30 minutes. Using your hands or two forks, shred the meat. (Keep the bone for flavoring soup if you like.). Add BBQ sauce to taste.

7

Serve as is, in sandwiches, sliders or your favorite breakfast casserole. Enjoy!

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