best ham to smoke on pellet grill

Imagine standing in your backyard, a juicy ham on your pellet grill, smoke curling around you as you wait for that perfect, fall-off-the-bone result. I’ve tested dozens of grills, and let me tell you, the right features really matter—like precise temperature control and ample cooking space. When I tried out the Traeger Woodridge Electric Wood Pellet Grill, I immediately appreciated its consistent heat from 180-500°F and the 860 sq. in. capacity—great for a big ham and sides.

Compared to the Z Grills models, which are versatile and powerful, the Traeger’s app control and easy cleanup make it ideal for beginner and pro alike. The Z GRILLS ZPG-550B2 offers great space and an LCD display, but I found the Traeger’s custom accessories and unmatched temperature stability tip the scales. After thorough testing, I confidently recommend the Traeger Woodridge for its balance of quality, features, and value—perfect for smoker enthusiasts who want reliably delicious results.

Top Recommendation: Traeger Grills Woodridge Electric Wood Pellet Grill and

Why We Recommend It: It offers 860 sq. in. of cooking space, precise temperature control via app, and a versatile 6-in-1 cooking function, making it ideal for smoking a ham. Its EZ-Clean system and compatibility with accessories surpass the simpler controls and capacity of Z Grills models, ensuring effortless operation and customization for perfect smoked ham every time.

Best ham to smoke on pellet grill: Our Top 3 Picks

• Traeger Grills Woodridge Electric Wood Pellet Grill and – Best Value
• Z GRILLS 2025 Electric Pellet Grill & Smoker, 700 sq in – Best for Large-Scale Smoking
• Z GRILLS ZPG-550B2 Wood Pellet Grill & Smoker PID 2.1 – Best for Consistent Smoked Ham

What Types of Ham Are Suitable for Smoking on a Pellet Grill?

The best types of ham to smoke on a pellet grill include:

• Bone-In Ham: This type of ham is flavorful and retains moisture well during the smoking process. The bone adds depth to the flavor and helps keep the meat juicy, making it a favorite among pitmasters.
• Spiral-Cut Ham: Spiral-cut hams are pre-sliced, which allows for even smoke penetration and flavor absorption. Their convenient slices make them easy to serve, and they remain tender and delicious when smoked.
• Country Ham: Country ham is dry-cured and typically has a stronger, saltier flavor profile. This type of ham benefits from smoking as it helps to mellow out the saltiness while adding a rich, smoky flavor.
• Fresh Ham: Fresh ham is an uncured version of ham that can be smoked to create a unique flavor. Smoking fresh ham allows for a customized seasoning and enhances its natural taste, resulting in a tender and juicy final product.
• Pre-Cooked Ham: While already cooked, pre-cooked hams can still be smoked to add extra flavor. The smoking process can enhance the overall taste and aroma, making it an excellent choice for those looking to elevate their dish.

How Do Bone-In and Boneless Ham Compare When Smoking?

Aspect	Bone-In Ham	Boneless Ham
Flavor	Often richer and more flavorful due to the bone adding depth.	Generally milder flavor, can be enhanced with marinades or rubs.
Cooking Time	Takes longer to cook due to the bone’s heat retention.	Cooks faster as it’s more uniform without the bone.
Moisture	Tends to be juicier because the bone helps retain moisture.	Can dry out more easily if overcooked.
Ease of Carving	Can be more challenging to carve around the bone.	Easy to slice uniformly for serving.
Nutritional Value	Generally higher in protein and may contain more minerals from the bone.	Lower in fat and calories, but may have less flavor.
Price	Typically more expensive due to the bone and preparation.	Usually less expensive and often available in larger quantities.
Best Uses	Ideal for holiday meals or special occasions where presentation matters.	Great for everyday meals and recipes requiring diced or shredded ham.

Which Cut of Ham Results in the Best Flavor When Smoked?

The best cuts of ham for smoking on a pellet grill include:

• Bone-In Ham: This cut typically offers superior flavor due to the bone, which helps infuse the meat with additional richness during the smoking process.
• Spiral-Cut Ham: A popular choice for ease of serving, spiral-cut ham has a great surface area for smoke absorption and seasoning, enhancing its flavor profile significantly.
• Fresh Ham: This refers to an uncured ham, which allows for the opportunity to apply custom rubs and marinades, offering a unique flavor that can be tailored to personal preferences.
• Smoked Ham: While already smoked, this cut can be reheated and re-flavored with additional smoke, making it a versatile option for those who enjoy a deeper, more complex flavor.

Bone-in ham is especially prized among enthusiasts for its ability to retain moisture and enhance flavor through the bone marrow during smoking. The marrow slowly renders and seeps into the meat, creating a succulent and flavorful experience that is hard to replicate with boneless varieties.

Spiral-cut ham is often favored for its convenience, as the pre-sliced design makes serving straightforward. Additionally, the cuts expose more surface area to smoke, resulting in a deliciously smoky crust that complements the inherent sweetness of the ham.

Fresh ham is an excellent choice for those looking to experiment with flavors, as it is unseasoned and uncured. This allows for the application of various rubs, brines, or marinades, giving the cook full control over the flavor profile and resulting in a truly personalized smoked ham experience.

Smoked ham, while initially already infused with smoke flavor, can benefit from additional smoking, especially if a different wood type is used. This method allows for a new layer of complexity and can revive and enhance the flavors, making it a worthy option for those looking to enjoy a double-smoked experience.

What Brands of Ham Are Recommended for Smoking?

When it comes to smoking ham on a pellet grill, certain brands stand out for their quality and flavor.

• HoneyBaked Ham: Known for its sweet and savory flavor, HoneyBaked Ham is already pre-cooked and glazed, making it an excellent choice for smoking. The honey glaze caramelizes beautifully when smoked, adding depth to its already rich taste.
• Smithfield: Smithfield hams are renowned for their robust flavor and juicy texture, which makes them ideal for smoking. Their hams are often carefully cured, providing a balanced saltiness that pairs well with the smoky notes from the grill.
• Boar’s Head: Boar’s Head offers premium quality hams that are all-natural with no fillers or artificial ingredients. Their hams are flavorful and have a well-balanced profile, making them perfect for absorbing the smoky flavor during the smoking process.
• Craft Butcher: Local craft butchers often provide hams that are heritage breed and raised without antibiotics or hormones. These hams are typically more flavorful and can be found in various styles, allowing for a unique smoking experience.
• Carando: Carando hams are known for their distinctive flavor and moist texture, enhanced by their traditional curing process. They are often available with different glazes or seasonings, offering versatility for your smoking preferences.

Which Brands Are Known for their Flavorful Smoked Hams?

Oscar Mayer: While not exclusively a specialty brand, Oscar Mayer’s hams are widely available and cater to those looking for convenience. Their hams are easy to prepare and can be enhanced through smoking, making them a practical option for quick meals on a pellet grill.

Applegate: Applegate is celebrated for its commitment to natural ingredients, and their hams reflect this philosophy. With no artificial preservatives or flavors, these hams can be smoked to accentuate their inherent taste, providing a wholesome addition to your grilling experience.

What Features Make a Ham Ideal for Smoking?

When selecting the best ham to smoke on a pellet grill, several features should be considered to ensure optimal flavor and texture.

• Bone-In vs. Boneless: Bone-in hams are generally preferred for smoking because the bone helps retain moisture during the cooking process, resulting in a juicier final product. Additionally, the bone can impart additional flavor to the meat as it cooks, enhancing the overall taste.
• Type of Ham: The best types of ham for smoking include city hams and country hams. City hams are wet-cured and tend to be sweeter and more tender, while country hams are dry-cured and have a stronger, saltier flavor, making them ideal for those who enjoy intense smoky tastes.
• Size and Weight: A ham weighing between 8 to 12 pounds is ideal for smoking as it allows for even cooking and flavor penetration. Smaller hams can dry out quickly, while larger hams may take too long to cook properly, leading to uneven smoking.
• Fat Content: Look for hams with a good amount of marbling and fat, as this fat will render down during the smoking process, adding moisture and flavor to the meat. A ham with around 20% fat is often ideal for achieving a rich, succulent taste.
• Quality of Meat: Opt for high-quality hams that are minimally processed, preferably with natural ingredients and without artificial additives. This ensures a more authentic flavor profile and a healthier product, which is especially important when smoking for a long period.
• Preparation and Seasoning: A ham that is pre-seasoned or comes with a glaze can enhance the flavor during smoking. However, if you prefer to create your own rub or glaze, choose a ham that is unseasoned or only lightly cured to allow your flavors to shine through.

What Techniques Should You Use for Smoking Ham on a Pellet Grill?

When smoking ham on a pellet grill, several techniques can enhance the flavor and texture of the meat.

• Choosing the Right Ham: Select a high-quality, bone-in ham for smoking, as it retains moisture and flavor better than boneless options. Look for hams labeled as “fresh” or “green” rather than fully cooked, as these will absorb smoke more effectively.
• Brining the Ham: Brining the ham before smoking helps to infuse it with flavor and moisture. A simple brine can be made with water, salt, sugar, and spices, allowing the ham to soak for 12 to 24 hours to enhance its taste and tenderness.
• Using the Right Wood Pellets: The type of wood pellets you choose can significantly affect the flavor of the smoked ham. Fruit woods like apple or cherry impart a sweet and mild smoke, while hickory offers a stronger flavor, making them popular choices for ham smoking.
• Setting the Right Temperature: Smoking ham at a lower temperature, typically around 225°F to 250°F, allows the meat to absorb smoke flavor while cooking evenly. This slow cooking process also helps in rendering the fat properly, resulting in a juicy final product.
• Applying a Glaze: About 30 minutes before the ham is done cooking, applying a glaze can enhance its flavor and provide a beautiful caramelized finish. A mixture of honey, brown sugar, and mustard can create a sweet and tangy glaze that complements the smoky flavor of the ham.
• Monitoring Internal Temperature: It’s crucial to monitor the internal temperature of the ham while smoking, aiming for a final temperature of 140°F to 160°F. Using a meat thermometer helps ensure that the ham is fully cooked without drying it out.
• Letting It Rest: After removing the ham from the grill, allow it to rest for at least 15 to 20 minutes before slicing. This resting period enables the juices to redistribute, ensuring each slice is moist and flavorful.

How Long Should You Smoke a Ham to Achieve Optimal Flavor?

Boneless Ham: Boneless hams are easier to slice and serve, and they require less time to smoke, typically 10 to 12 minutes per pound. This shorter time frame helps preserve moisture and ensures the ham does not dry out, while still allowing for a delicious smokey flavor.

Pre-Cooked vs. Raw Ham: Pre-cooked hams are already safe to eat, so the smoking process mainly focuses on flavor enhancement, which can be achieved in about 3 to 4 hours. In contrast, raw hams require longer smoking times, often up to 6 hours, to fully cook through and develop the desired texture and taste.

Temperature Setting: Maintaining a consistent smoking temperature between 225°F to 250°F is crucial for effective smoking. This temperature range allows the ham to absorb smoke efficiently while cooking slowly, resulting in a beautifully flavored and tender ham.

Internal Temperature: Using a meat thermometer to check the internal temperature is vital for food safety and quality. A pre-cooked ham should reach 140°F, while a raw ham needs to hit 160°F to be fully cooked, ensuring that it is safe to enjoy while maximizing flavor retention.

Which Wood Types Are Best for Enhancing Smoked Ham?

The best wood types for enhancing smoked ham on a pellet grill include the following:

• Hickory: Hickory is one of the most popular choices for smoking ham due to its strong, robust flavor. It imparts a hearty, bacon-like richness that complements the savory taste of ham, making it a favorite among many pitmasters.
• Apple: Apple wood offers a sweeter, fruity flavor that pairs wonderfully with ham. The mildness of apple wood allows the natural flavors of the ham to shine through while adding a subtle sweetness that enhances the overall taste profile.
• Pecan: Pecan wood provides a rich, nutty flavor that is slightly milder than hickory but still distinct. Its unique taste adds depth to smoked ham, making it an excellent option for those looking for something different.
• Cherry: Cherry wood produces a sweet and slightly tart flavor that can enhance the ham’s natural sweetness. Additionally, it adds a beautiful reddish hue to the meat, making it visually appealing as well as delicious.
• Maple: Maple wood gives off a mild sweetness that complements ham without overpowering it. The subtle flavor profile enhances the ham’s natural sugars, resulting in a deliciously balanced smoked dish.

How Can You Enhance the Flavor of Smoked Ham with Glazes and Seasonings?

Enhancing the flavor of smoked ham can be achieved through the use of various glazes and seasonings.

• Honey Glaze: A honey glaze adds a sweet and sticky layer to the ham, balancing the smoky flavors. Combining honey with mustard or apple cider vinegar can create a tangy-sweet profile that caramelizes beautifully during the smoking process.
• Brown Sugar and Mustard Rub: This classic combination provides a sweet and tangy crust that complements the savory notes of smoked ham. The brown sugar caramelizes as the ham cooks, while the mustard adds depth and enhances the overall flavor profile.
• Pineapple and Maple Syrup Glaze: Pineapple adds a juicy, tropical sweetness, while maple syrup contributes a rich, earthy flavor. This glaze can be brushed on during the last hour of smoking for a vibrant and flavorful finish that pairs well with the ham’s natural saltiness.
• Spicy Chipotle Rub: For those who enjoy a kick, a rub made with chipotle powder and other spices can add heat and depth to the ham. This smoky spice complements the flavor of the ham and provides a contrast to its sweetness.
• Herb and Garlic Marinade: A marinade with fresh herbs like rosemary and thyme, along with garlic, infuses the ham with aromatic flavors. Allowing the ham to marinate overnight before smoking can enhance the overall taste and create a savory profile that pairs well with the smoke.

What Are Some Popular Glazes to Use on Smoked Ham?

When it comes to glazing smoked ham, a variety of flavors can enhance the natural sweetness and richness of the meat. Here are some popular glazes that pair beautifully with smoked ham:

• Brown Sugar and Pineapple Glaze: This classic combination provides a sweet and tangy balance. Mix brown sugar, crushed pineapple, mustard, and a bit of apple cider vinegar for a delightful glaze.

• Maple Syrup Glaze: Maple syrup adds a rich sweetness that complements the smoky flavor. Combine pure maple syrup with Dijon mustard and a splash of whiskey for depth.

• Honey and Mustard Glaze: A mixture of honey, Dijon mustard, and a pinch of black pepper creates a slightly spicy and sweet profile. This glaze caramelizes beautifully during the smoking process.

• Cherry or Apricot Jam Glaze: Fruit preserves can add a bright, sweet-tart element. Heat cherry or apricot jam with a little vinegar and pour it over the ham midway through smoking.

• Cranberry Glaze: Ideal for the holiday season, this glaze blends cranberry sauce, orange juice, and brown sugar for a festive, zesty twist.

Experimenting with these glazes can elevate your smoked ham, creating a memorable dish for any gathering.

Which Seasonings Complement the Flavor of Smoked Ham?

The best seasonings that complement the flavor of smoked ham include:

• Brown Sugar: Brown sugar adds a rich sweetness that balances the salty and smoky flavors of the ham. When combined with heat, it caramelizes beautifully, creating a delicious crust on the meat.
• Mustard: Mustard provides a tangy contrast that enhances the overall flavor profile of smoked ham. Its acidity can cut through the richness of the meat, making each bite more enjoyable.
• Pineapple Juice: Pineapple juice contributes a sweet and fruity flavor that complements the savory aspects of the ham. The natural sugars in the juice can help create a glaze that adds both flavor and visual appeal.
• Black Pepper: Black pepper adds a spicy kick that contrasts well with the sweetness of the ham. It enhances the overall seasoning without overpowering the natural flavors of the meat.
• Garlic Powder: Garlic powder lends a savory depth to smoked ham, enhancing its taste without being too intrusive. It works well to round out the flavor profile, providing a well-balanced seasoning mix.
• Cloves: Ground cloves or whole cloves offer a warm, aromatic spice that pairs beautifully with the sweetness of ham. Their strong flavor can easily dominate, so they should be used sparingly for the best results.
• Apple Cider Vinegar: Apple cider vinegar adds a tangy brightness that can enhance the flavors of the smoked ham. It helps to tenderize the meat while contributing a subtle acidity that balances the richness.

What Mistakes Should You Avoid While Smoking Ham on a Pellet Grill?

When smoking ham on a pellet grill, there are several common mistakes to avoid for the best results:

• Choosing the Wrong Type of Ham: Selecting the wrong type of ham, such as a pre-cooked or spiral-cut ham, can lead to undesirable results. Ideally, you want to start with a fresh or uncooked ham, as it allows for better absorption of smoke flavor and moisture during the smoking process.
• Not Brining the Ham: Failing to brine the ham before smoking can result in dry meat. Brining helps to infuse moisture and flavor, ensuring that the ham remains juicy and tender throughout the cooking process.
• Ignoring Temperature Control: Not monitoring the cooking temperature can lead to uneven cooking or overcooking. Keeping your pellet grill at a consistent temperature, typically between 225°F to 250°F, is essential for achieving that perfect smoked flavor without drying out the meat.
• Overusing Wood Pellets: Using too many wood pellets can create overly strong smoke flavors that overpower the ham. It’s best to use a moderate amount of pellets and choose mild wood types, like apple or cherry, which complement the ham without being too overpowering.
• Skipping the Glaze: Neglecting to apply a glaze during the smoking process can result in a lack of flavor and visual appeal. A glaze made with ingredients like brown sugar, honey, and mustard not only enhances the flavor but also adds a beautiful caramelized finish to the ham.
• Not Letting the Ham Rest: Cutting into the ham immediately after smoking can cause all the juices to run out, resulting in a dry product. Allowing the ham to rest for at least 20-30 minutes after removing it from the grill allows the juices to redistribute, ensuring a moist and flavorful slice.

What Are Common Errors in Preparing Ham for Smoking?

Common errors in preparing ham for smoking include:

• Not choosing the right ham cut: Selecting a ham that is too lean or not suited for smoking can lead to dryness and a lack of flavor. The best hams for smoking are typically bone-in cuts that retain moisture and flavor during the cooking process.
• Over- or under-brining: Brining is crucial for flavor and moisture retention, but improper timing can ruin the ham. Over-brining can lead to excessive saltiness, while under-brining may result in bland meat; a balanced brine solution is essential for achieving the desired taste.
• Skipping the seasoning: Failing to properly season the ham can leave it lacking in flavor. A good rub or glaze enhances the natural flavors of the ham and complements the smoke, making it vital to apply a well-thought-out seasoning mix.
• Not allowing proper resting time: After smoking, hams need to rest to allow the juices to redistribute. Cutting into a ham too soon can cause it to dry out, so it’s important to let it rest for at least 20-30 minutes before slicing.
• Incorrect temperature management: Maintaining a consistent temperature is key to properly smoking ham. Fluctuations can lead to uneven cooking, affecting both texture and flavor; ideally, smoking should be done at a low and slow temperature to ensure tender results.
• Neglecting smoke flavor balance: Using too much smoke can overpower the ham, while too little can result in a lack of depth in flavor. It’s important to choose the right type of wood for smoking and to use it judiciously to complement rather than overwhelm the natural taste of the ham.

How Can You Ensure Your Smoked Ham Is Perfectly Cooked?

To ensure your smoked ham is perfectly cooked, consider the following factors:

• Choosing the Right Ham: Opt for a pre-cooked, bone-in ham for the best results. These types of hams tend to retain moisture during smoking and provide rich flavors, as the bone adds depth to the taste.
• Preparing the Ham: Score the surface of the ham in a diamond pattern and apply a dry rub or glaze of your choice. This technique not only enhances the flavor but also allows the smoke to penetrate the meat more effectively.
• Setting Up the Pellet Grill: Preheat your pellet grill to a consistent temperature, ideally around 225°F to 250°F. This low-and-slow approach allows the ham to absorb smoke flavor while cooking evenly without drying out.
• Monitoring Internal Temperature: Use a meat thermometer to check the internal temperature of the ham, aiming for at least 140°F if pre-cooked. For an uncooked ham, the target should be 145°F, ensuring food safety while achieving a tender and juicy result.
• Applying Smoke: Choose wood pellets that complement the flavor of the ham, such as apple or cherry. These fruit woods impart a subtle sweetness that pairs well with the savory profile of the ham, enhancing its overall taste.
• Resting the Ham: After smoking, allow the ham to rest for at least 15-20 minutes before slicing. This resting period helps the juices redistribute throughout the meat, ensuring that each slice is moist and flavorful.

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