Steps

• 1

  When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• 2

  On parchment paper, create a bacon weave. Lay half the bacon in parallel strips next to each other. Weave the remaining strips perpendicular, alternating over-and-under by lifting every-other-strip of bacon.

  Ingredients

  • 1 1/2 Pound bacon, sliced

• 3

  In a sturdy disposable roasting pan or roasting pan, add the ham. Gently transfer the bacon weave to the top of the ham and stud the bacon with the cloves, if desired.

  Ingredients

  • 1 Large Bone-in ham, in natural juice

  •  Cloves, for studding, optional

• 4

  Pour 1 cup of pineapple juice and 1 cup of ginger beer into the bottom of the roasting pan.

  Ingredients

  • 1 1/2 Cup pineapple juice, divided

  • 2 Cup ginger beer, or ginger ale, divided

• 5

  Insert the probe into the thickest part of the ham, avoiding the bone and any large pockets of fat. Cover the roasting pan with foil. Place the roasting pan directly on the grill grates. Close the lid and cook until the internal temperature reaches 145°F, 2-3 hours.

  300 ˚F / 149 ˚C

  145 ˚F / 63 ˚C

• 6

  Make the glaze. In a saucepan on the stovetop over medium heat, add the remaining 1/2 cup of pineapple juice, 1 cup ginger beer, brown sugar, and mustard, and stir to combine. Cook until it thickens slightly, enough to coat the back of a spoon.

  Ingredients

  • 1/4 Cup brown sugar

  • 2 Tablespoon Mustard

• 7

  Uncover the ham and brush with the glaze. Close the lid and continue cooking until the internal temperature reaches 160°F, and the bacon is crispy.

  300 ˚F / 149 ˚C

  160 ˚F / 71 ˚C

• 8

  Remove the ham from the grill and let the ham rest 5 minutes before slicing and serving. Reserve the juices to pour over the ham. Enjoy!