Root Beer Glazed Ham on the Traeger

A bold and smoky take on a classic holiday ham. This root beer glazed ham on the Traeger delivers sweet, tangy, sticky flavor in every bite—and it’s perfect for Easter dinner.

INTRODUCTION

When it comes to hosting Easter dinner in our Colorado backyard, we like to keep things relaxed but full of flavor—and this Root Beer Glazed Ham on the Traeger fits the bill. It’s sweet, smoky, sticky, and surprisingly simple to pull off. The whole cook takes just a couple of hours and frees up your oven for side dishes (like our Easy and Cheesy Scalloped Potatoes). And best of all, the leftovers are just as good the next day—if not better.

As a dad of twins and a full-time teacher, I don’t have time for complicated holiday meals. But I still want to put something memorable on the table. This recipe brings that wow factor without a lot of fuss. It starts with a simple butt ham (not spiral sliced), gets a layer of Bachan’s Pineapple BBQ Sauce and Smoke Junkie seasoning, and finishes with a sticky, caramelized root beer glaze that’s rich with brown sugar, mustard, and vinegar.

This has become our go-to Easter centerpiece. It looks impressive, smells incredible, and lets the Traeger do most of the work while we’re wrangling toddlers, letting the dogs roam the yard, and prepping the table for a crowd.

LET’S TALK ABOUT HAM

Let’s talk ham. A bone-in butt ham is a classic cut for good reason—it’s flavorful, forgiving, and perfect for the Traeger. Unlike spiral-sliced hams, which tend to dry out quickly and fall apart under long heat, an unsliced butt ham holds its shape and absorbs all that smoky goodness while staying juicy inside.

When cooked low and slow with smoke circulating evenly around it, ham becomes more than just a holiday protein. It turns into a centerpiece. And by scoring the surface and basting it with a sweet and tangy glaze, you get those crispy, caramelized edges that make every slice a little extra special.

Root beer might sound unconventional, but its caramelized flavor pairs incredibly well with pork. Add in a double hit of mustard, apple cider vinegar, and Bachan’s BBQ sauce for that savory contrast, and you’ve got a showstopper ham that’s ideal for Easter, Sunday dinner, or even an early spring cookout.

INSPIRATION FOR THIS HAM ON THE TRAEGER RECIPE

The inspiration for this one came from a last-minute Easter a few years ago. We didn’t want to deal with a traditional spiral ham and didn’t want to fight over oven space, so we grabbed a bone-in butt ham and decided to experiment with a sweet glaze that could hold up to Traeger cooking. We had A&W root beer in the fridge and some mustard in the pantry—so the glaze practically wrote itself.

Since then, it’s been our signature move. Every year, it earns compliments from guests and gets requested again and again. It’s also a great excuse to pull out our carving knife set and plate up something that feels elevated without being fancy. Plus, it’s a total win when your toddlers eat seconds and ask for leftovers with their mac and cheese the next day.

INGREDIENTS FOR ROOT BEER GLAZED HAM

Here’s a quick breakdown of what makes this recipe work—and why each ingredient earns its place:

• Butt Ham (unsliced): We use a bone-in ham, which gives you deeper flavor, better moisture retention, and a beautiful presentation. Skip the spiral slice so it doesn’t dry out.
• A&W Root Beer: The base of the glaze. Its rich sweetness reduces down into a sticky, caramelized layer that clings to the ham and adds depth.
• Brown Sugar: Boosts that caramel flavor and thickens the glaze.
• Yellow + Dijon Mustard: A double-mustard hit brings both brightness and bite.
• Apple Cider Vinegar: Cuts the sweetness and helps the glaze reduce with balance.
• Cornstarch: Just enough to tighten the glaze as it cools.
• Bachan’s Pineapple BBQ Sauce: This tropical twist adds umami and depth—especially good when paired with ham and smoke.
• Smoke Junkie Seasoning (Spiceology): Brings a smoky-savory crust to the ham’s surface that plays perfectly with the sweet glaze.

Everything in this recipe works together to highlight and contrast the natural savoriness of the pork. You can adjust the glaze to your taste—add more mustard for tang, more sugar for sweetness, or even a splash of bourbon if you’re feeling bold.

WHY COOKING HAM ON THE TRAEGER WORKS

Cooking this ham on the Traeger grill is what transforms it from basic to unforgettable. The consistent wood-fired heat envelops the ham, slowly rendering the fat and building flavor layer by layer. Unlike the dry, overly salty hams that can come out of the oven, this one stays juicy and tender all the way through.

Using a Meater thermometer lets you track the internal temperature from start to finish without lifting the lid or overcooking the meat. You’ll get that beautiful caramelized exterior from the glaze and the smoked, juicy interior that makes each bite melt in your mouth.

Another bonus? You can build your entire Easter dinner on the Traeger. While the ham bakes, you’ve got plenty of room for side dishes like scalloped potatoes, asparagus, and even bread rolls. It’s an easy way to make a big meal without wrecking your kitchen.

STEP-BY-STEP PROCESS

1. Prep the Ham

Score the fat cap of the butt ham in a crisscross pattern (about 1/4-inch deep). This helps the glaze seep into the meat and creates that signature texture. Rub the entire surface with Bachan’s Pineapple BBQ Sauce, then season generously with Smoke Junkie seasoning.

2. Set the Grill

Preheat your Traeger grill to 350°F. Insert a Meater thermometer into the center of the ham, avoiding the bone. Place the ham in a cast iron baking dish and position it directly on the grill grates.

3. Start the Cook

Let the ham smoke at 350°F for about an hour. During this time, it’ll begin to warm through and develop a smoky, seasoned crust.

4. Make the Glaze

While the ham cooks, combine the following in a saucepan:

• 2 cups A&W root beer
• 1 cup brown sugar
• 1/4 cup yellow mustard
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tbsp cornstarch

Whisk everything together and bring to a boil. Reduce the heat slightly and simmer until the glaze reduces by about half and thickens. Remove from heat and set aside.

5. Glaze and Continue Cooking

After 1 hour on the grill, pour about half the glaze over the ham. Use a brush or spoon to spread it evenly. Continue cooking for another 30–45 minutes, then glaze with the remaining sauce.

6. Finish and Rest

When the ham reaches an internal temperature of 145°F, remove it from the grill and let it rest for about 10 minutes before slicing. This helps the juices redistribute and makes for perfect carving.

PRIMARY INGREDIENTS

• 1 bone-in butt ham (not spiral sliced)
• 2 cups A&W root beer
• 1 cup brown sugar
• 1/4 cup yellow mustard
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tbsp cornstarch
• 2 tbsp Bachan’s Pineapple BBQ Sauce
• 1/4 cup Spiceology Smoke Junkie seasoning

ALTERNATE RECIPES & PRODUCT LINKS

Looking for other Easter favorites? Try these:

• Bourbon and Cola Pulled Ham
• Orange and Bourbon Smoked Ham
• Orange Maple Glazed Ham
• Brown Sugar and Peach Glazed Ham
• Easy and Cheesy Scalloped Potatoes

Products used in this cook:

• Traeger Woodridge Grill
• Meater thermometer
• Le Crueset Cast Iron Enameled Oval Baker
• Bachan’s Pineapple BBQ Sauce
• A&W Root Beer
• Messermeister Paring Knife
• Messermesiter Carving Knife and Fork Set

HAM FOR EASTER- IT’S NOT TOO LATE!

This Root Beer Glazed Ham on the Traeger is everything a holiday meal should be—easy, flavorful, hands-off, and worthy of carving at the center of the table. Whether you’re feeding a houseful of family or keeping it low-key in your backyard, this recipe will give you a ham that’s juicy inside, crispy outside, and dripping with sticky-sweet, tangy glaze.

Cook it alongside your scalloped potatoes and you’ve got an Easter dinner that’s full of backyard flavor and no kitchen chaos.

Try it out this weekend and share your cook with us using #ThisJewCanQue on Instagram and Threads. We love seeing your Traeger creations and sharing what you’re grilling up.

From our backyard to yours—happy Easter, and happy grilling!