Root Beer Glazed Ham on the Traeger
This Traeger-baked ham is coated in a smoky, sticky-sweet root beer glaze and perfect for Easter or any holiday meal. It’s easy, hands-off, and packed with flavor.
Equipment
- Traeger grill (we used the Woodridge)
- Meater wireless thermometer
- 12” cast iron baking dish
- Medium saucepan
- Whisk
- Basting brush
- Carving knife & fork set
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 Smoke Junkie seasoning Spiceology
Instructions
- Preheat your Traeger grill to 350°F.
- Score the ham in a crisscross pattern about 1/4-inch deep.
- Rub the entire ham with Bachan’s Pineapple BBQ Sauce, then season generously with Smoke Junkie seasoning.
- Place the ham in a cast iron baking dish and insert a Meater thermometer.
- Place the dish directly on the grill and cook for 1 hour.
- While the ham cooks, combine root beer, brown sugar, both mustards, apple cider vinegar, and cornstarch in a saucepan.
- Whisk well and bring to a boil. Reduce to a simmer and cook until reduced by half. Set aside.
- After 1 hour, pour half the glaze over the ham. Continue cooking another 30–45 minutes.
- Glaze with the remaining mixture and cook until the internal temperature reaches 145°F.
- Remove from grill and rest 10 minutes before slicing.
Notes
This recipe is perfect for Easter or holiday entertaining. Leftovers make great sandwiches, sliders, or breakfast hash. Use a carving set for perfect presentation.
Tips and Tricks:
Use an unsliced ham to avoid drying out. The Meater thermometer keeps your cook on track without lifting the lid. The glaze can be made a day ahead and rewarmed.
Use an unsliced ham to avoid drying out. The Meater thermometer keeps your cook on track without lifting the lid. The glaze can be made a day ahead and rewarmed.