By Traeger Kitchen
Glazed with sweet pineapple juice, garnished with maraschino cherries, and infused with Traeger’s signature wood-fired flavor, you’ll go ham over this swine.
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|1||(10 lb) fully cooked bone-in spiral cut ham|
|1 Cup||pineapple juice|
|1/2 Cup||brown sugar|
|1 Whole||cinnamon stick|
|14 Whole||cloves, divided|
|1 Medium||pineapple, skin removed, cored, and cut into thin 2-inch-wide pieces|
When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
Rinse ham under cold water and pat dry with paper towel.
1 (10 lb) fully cooked bone-in spiral cut ham
In a small saucepan, combine the pineapple juice, brown sugar, cinnamon stick, and 4 cloves. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 15 minutes, or until pineapple juice is reduced by half and the sauce is thick and syrupy.
1 Cup pineapple juice
1/2 Cup brown sugar
1 Whole cinnamon stick
14 Whole cloves, divided
Brush half of the glaze over the ham, making sure to get between the folds of the cut slices. Reserve the remaining glaze.
Use the remaining 10 cloves to pin the cherries and pineapple slices together and secure onto the ham, spacing evenly. Place the ham in a deep baking dish, fat-side up.
1 Medium pineapple, skin removed, cored, and cut into thin 2-inch-wide pieces
10 maraschino cherries
Place the baking dish on the grill grates. Insert the probe into the thickest part of the ham, avoiding the bone. Close the lid and cook for 75 minutes. Brush the remaining glaze over the ham, close the lid, and continue cooking until the internal temperature reaches 160°F, 15-20 minutes more.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
Let the ham rest for 15-20 minutes before slicing and serving. Enjoy!
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