How to Cook Ham on a Traeger
Cooking ham is a tradition for many holiday celebrations and Sunday suppers, offering tender, smoky, and flavorful meat that pairs beautifully with various side dishes. This guide covers everything from choosing the right type of ham to cooking and glazing it perfectly.
Types of Ham
- City Ham: Fully cooked, wet-cured, and hot smoked. Common in supermarkets, especially during holidays.
- Country Ham: Dry-cured, intensely salty, and often served in smaller portions.
- Fresh Ham: Also known as green ham, it's uncured and raw, perfect for those who want to cure and smoke it themselves.
Choosing the Right Ham
- Whole vs. Half Ham: Half hams (6-10 pounds) are more common and easier to handle.
- Butt End vs. Shank End: The shank end has a classic ham shape and is easier to carve, while the butt end is more tender.
- Bone-in vs. Boneless: Bone-in hams are more flavorful and juicier, plus the bone can be used for soups.
- Added Liquid: Check labels for added liquids and avoid those with excessive chemicals.
Cooking the Ham
- Size: Buy at least a half pound per person plus extra for leftovers.
- Temperature: Reheat gently at around 325°F for best results, or lower for more smoke flavor.
- Internal Temperature: Heat until the internal temperature reaches 130°F to 140°F, using a meat thermometer to check.
Glazing the Ham
- When to Glaze: Apply glaze when the ham is about 130°F, typically 20-30 minutes before it's done.
- Types of Glaze: Common ingredients include honey, maple syrup, brown sugar, fruit juices, and sometimes alcohol.
Carving the Ham
- Boneless Ham: Slice across the grain.
- Bone-in Ham: Let it rest for 20-30 minutes before carving. Slice alongside the bone to remove chunks, then slice those thinly.
Serving Suggestions
- Classic Sides: Creamy potato gratin, mashed potatoes, collard greens, grilled asparagus, honey-glazed carrots, and macaroni and cheese.
- Leftover Ideas: Use leftover ham in soups, pasta, egg dishes, and salads. Freeze diced ham for future use.
Conclusion
Cooking ham is straightforward with the right tips and techniques. Whether you choose a city ham for its convenience or a fresh ham for a more hands-on approach, the key is to reheat it gently, glaze it appropriately, and carve it carefully. Enjoy the flavorful meat with classic sides and make use of leftovers creatively.
