Honey Brown Sugar Glazed Ham
By Mandy Tanner
A bottle of Traeger Honey & Brown Sugar Glaze makes entertaining easy. Simply brush on your ham toward the end of cooking for a deep sweet flavor that complements the salty. Adding some liquid (in this case broth and apple juice) to the roasting pan keeps the meat nice and moist during cooking. (The pan juices become too fatty to serve with the ham, however.) If you like, you can garnish your honey brown sugar glazed ham with sliced orange.
Prep Time
10 Min
Cook Time
4 Hr
30 Min
Pellets
Apple
Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | 10-lb fully cooked bone-in half ham |
| 4 Cup | low sodium chicken broth |
| 2 Cup | apple juice |
| 1 | orange, plus additional sliced orange for garnish if desired |
| 2 | bay leaves (optional) |
| 1 Bottle | Traeger Honey & Brown Sugar Glaze |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | 10-lb fully cooked bone-in half ham |
| 4 Cup | low sodium chicken broth |
| 2 Cup | apple juice |
| 1 | orange, plus additional sliced orange for garnish if desired |
| 2 | bay leaves (optional) |
| 1 Bottle | Traeger Honey & Brown Sugar Glaze |
Steps
1
Preheat the Traeger to 325°F with the lid closed; this will take about 15 minutes. Place a rack, if using, inside a roasting pan, large enough to fit the ham. (The rack helps the ham cook evenly.)
2
Place the ham cut side down on a cutting board. Using a sharp knife, lightly score the top in a crosshatch pattern about 1 inch apart and 1/8 to 1/4-inch deep. Transfer the pan to the roasting pan scored side up. Add the chicken broth, apple juice, and bay leaves to the bottom of the roasting pan. Using a knife, cut 1 of the oranges into quarters and surround the ham with the pieces.
3
Insert a leave-in meat thermometer into the thickest part of the ham, avoiding any bones or fatty pockets. Place the roasting pan directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F, 3 to 4 hours. (The time will vary depending on the size and shape of the ham and the temperature outside.)
325 ˚F / 163 ˚C
130 ˚F / 54 ˚C
4
Using tongs, carefully squeeze the cooked oranges pieces over the ham, then brush with ¼ cup of the glaze, every 15 minutes until the internal temperature reaches 145°F, 30 to 45 minutes. (If you feel the ham is getting too dark, cover it loosely with foil.)
325 ˚F / 163 ˚C
145 ˚F / 63 ˚C
5
Transfer the ham to a cutting board and let rest for 20 minutes before carving. Serve garnished with orange slices, if you like, and with more glaze on the side. Enjoy!
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