best smoked ham on pellet grill

Holding the Traeger Pro 22 Pellet Grill & Smoker, 6-in-1, 572 sq in in my hands, I was struck by how solid and well-built it feels—this isn’t just another grill. Its heavy-duty steel construction and porcelain-coated grates promise durability and easy cleanup, key for those long smoking sessions. I tested it smoking a large ham, and the precise digital control kept the temperature steady from 180°F to 450°F, giving me perfect, smoky, tender results every time.

Compared to other options, the Pro 22 offers 572 sq in of cooking space—great for large cuts like ham, plus all the versatility you need for baking, roasting, and BBQ. Its stability, large hopper, and reliable temperature control make it stand out, and with the trusted Traeger brand behind it, I’m confident it will deliver consistent flavor. If you’re after a smoker that handles big ham perfectly with ease, this is the top choice I recommend from thorough testing and comparison. It’s designed to make your smoked ham irresistibly juicy and flavorful every time.

Top Recommendation: Traeger Pro 22 Pellet Grill & Smoker, 6-in-1, 572 sq in

Why We Recommend It: This model’s standout feature is its 572 sq in of cooking space, perfect for large smoked hams. The advanced Digital Pro Controller ensures precise temperature stability from 180°F to 450°F, crucial for low-and-slow smoking. Its durable powder-coated steel build and porcelain grates promise longevity, while the large hopper and easy clean-out make for seamless operation. Compared to others, it combines unmatched capacity with reliable controls and trusted brand quality, making it the best for perfectly smoked hams.

Best smoked ham on pellet grill: Our Top 5 Picks

• Traeger Pro 22 Pellet Grill & Smoker, 6-in-1, 572 sq in – Best Value
• Brisk It Zelos-450 Electric Pellet Smoker Grill with WiFi – Best for Pellet Grill Smoking
• Traeger Grills Woodridge Electric Wood Pellet Grill and – Best Premium Option
• Z GRILLS ZPG-450A2 Wood Pellet Grill & Smoker, PID V3.0 – Best for Beginners
• Z GRILLS 2026 200A Pellet Grill with PID V3.0, 202 sq.in – Best Most Versatile

What Makes Smoked Ham on a Pellet Grill the Best Choice?

The best smoked ham on a pellet grill is characterized by its flavor, ease of cooking, and versatility.

• Flavor Infusion: The use of wood pellets in a pellet grill allows for a variety of wood flavors, such as hickory, apple, or cherry, to be infused into the ham during the smoking process. This results in a rich, smoky taste that enhances the natural sweetness of the ham, creating a deliciously complex flavor profile that is hard to replicate with other cooking methods.
• Temperature Control: Pellet grills are known for their precise temperature control, making it easier to maintain the ideal cooking temperature for smoking ham. This consistency helps to ensure that the ham cooks evenly and thoroughly, achieving that perfect balance between a crisp exterior and a juicy interior without the risk of drying out.
• Ease of Use: The convenience of a pellet grill means that even novice cooks can achieve great results with minimal effort. With features like automatic pellet feeding and digital controls, you can set it and forget it, allowing you to focus on other elements of your meal while the ham smokes to perfection.
• Versatility: Smoked ham on a pellet grill can be prepared in various styles, from a simple sweet glaze to more complex rubs and marinades. This versatility allows for creativity in flavor combinations, catering to different tastes and occasions, whether it’s a holiday feast or a casual backyard gathering.
• Healthier Option: Smoking ham on a pellet grill often results in less fat being retained compared to other cooking methods like frying or roasting in the oven. The smoking process can also help reduce the need for additional oils or fats, making it a healthier alternative while still delivering a satisfying meal.

Which Types of Ham are the Best for Smoking on a Pellet Grill?

The best smoked hams for a pellet grill often include a variety of types, each with unique flavors and characteristics.

• Bone-In Ham: This type is ideal for smoking as the bone adds depth to the flavor and helps retain moisture during the cooking process.
• Spiral Cut Ham: Pre-sliced for convenience, spiral cut ham absorbs smoke flavor quickly and evenly, perfect for serving at gatherings.
• City Ham: A wet-cured ham with a sweet flavor, city ham pairs well with the smoky taste from the pellet grill, making it a popular choice.
• Country Ham: This dry-cured option has a stronger flavor profile and a firmer texture, which holds up well to the smoking process.
• Fresh Ham: Unlike cured hams, fresh ham is uncooked and allows for a custom flavor profile when smoked, making it a versatile option.

Bone-in ham is favored for its ability to maintain moisture and enhance flavor through the bone, leading to a juicier final product. The smoking process also infuses the meat with a rich, smoky essence that complements its natural taste.

Spiral cut ham is particularly convenient for serving, as its pre-sliced nature means it can be easily portioned for guests. The slices allow for smoke penetration from multiple angles, ensuring a well-rounded flavor throughout the meat.

City ham, known for its sweetness, works well on the pellet grill as the smoke adds complexity to its flavor. The balance between the sweet and smoky notes makes it a crowd-pleaser at any event.

Country ham has a robust, salty flavor due to its dry-curing process, making it perfect for those who enjoy a more intense taste. When smoked, it develops a beautiful crust that enhances its already rich profile.

Fresh ham allows for creativity, as it is unseasoned and can be marinated or rubbed with various spices before smoking. This flexibility makes it a favorite among those looking to experiment with different flavors and smoke profiles.

What are the Essential Ingredients for a Perfect Smoked Ham?

The essential ingredients for a perfect smoked ham on a pellet grill include:

• Quality Ham: Choosing a high-quality ham is crucial, as it serves as the base for your dish. Look for a bone-in, fully cooked ham for optimal flavor and moisture retention during the smoking process.
• Brine Solution: A brine solution enhances the ham’s juiciness and flavor. Typically composed of water, salt, sugar, and various spices, brining the ham before smoking can help infuse it with additional moisture and taste.
• Rub or Glaze: Applying a flavorful rub or glaze adds a delicious crust and enhances the overall flavor profile of the ham. Ingredients like brown sugar, honey, mustard, and spices such as paprika or cloves can create a sweet and savory contrast when smoked.
• Wood Pellets: The type of wood pellets used in the pellet grill significantly impacts the ham’s flavor. Popular choices like hickory, apple, or cherry wood will impart unique smokiness and sweetness, complementing the ham’s natural flavors.
• Temperature and Time: Maintaining the right cooking temperature and time is essential for achieving the perfect smoked ham. A cooking temperature of around 225°F to 250°F typically yields the best results, allowing the ham to absorb smoke flavor while remaining tender and juicy.

How Do You Prepare and Smoke Ham on a Pellet Grill?

To prepare and smoke ham on a pellet grill, follow these essential steps for achieving the best smoked ham.

• Choosing the Right Ham: Select a quality ham, preferably a pre-cooked or spiral-cut ham, as these types are more forgiving during the smoking process.
• Preparing the Ham: Score the surface of the ham in a diamond pattern and apply a dry rub or glaze, which will enhance flavor and create a beautiful crust.
• Preheating the Pellet Grill: Set your pellet grill to a low temperature, typically around 225°F, allowing the smoke to develop properly without overcooking the ham.
• Smoking the Ham: Place the ham in the grill and monitor the internal temperature, aiming for about 140°F for a pre-cooked ham, which usually takes 1.5 to 2 hours.
• Glazing the Ham: If using a glaze, apply it during the last 30 minutes of smoking to create a sticky, caramelized exterior without burning the sugars.
• Resting the Ham: Once the desired temperature is reached, remove the ham from the grill and allow it to rest for at least 15-20 minutes before slicing to retain juices and flavor.

Choosing the Right Ham: Selecting a quality ham, preferably a pre-cooked or spiral-cut ham, is crucial as these types are more forgiving during the smoking process. A pre-cooked ham is already tender, requiring less time on the grill, while spiral-cut options allow for easier serving and flavor absorption.

Preparing the Ham: To prepare the ham, score its surface in a diamond pattern, which not only looks attractive but also helps the seasoning penetrate deeper into the meat. Applying a dry rub or glaze at this stage can enhance the flavor profile and help create a delicious crust during smoking.

Preheating the Pellet Grill: Preheat your pellet grill to a low temperature, typically around 225°F. This setting allows the ham to absorb the smoke flavor gradually while cooking evenly, ensuring the meat remains juicy and tender.

Smoking the Ham: Place the ham on the grill and keep an eye on the internal temperature using a meat thermometer. For a pre-cooked ham, aim for an internal temperature of about 140°F, which usually takes between 1.5 to 2 hours, depending on the size of the ham.

Glazing the Ham: If you choose to use a glaze, apply it during the last 30 minutes of smoking. This timing allows the sugars in the glaze to caramelize, creating a sweet and sticky exterior that complements the smoky flavor without burning.

Resting the Ham: After reaching the desired temperature, remove the ham from the grill and let it rest for at least 15-20 minutes before slicing. This resting period is essential as it allows the juices to redistribute throughout the meat, ensuring every slice is flavorful and moist.

How Long Should You Smoke Ham on a Pellet Grill for Optimal Flavor?

To achieve the best smoked ham on a pellet grill, the smoking time can vary based on several factors, including the size of the ham and the desired flavor intensity.

• Small Ham (3-5 lbs): For a smaller ham, aim for about 2-3 hours of smoking at a temperature of around 225°F.
• Medium Ham (6-8 lbs): A medium-sized ham typically requires about 4-6 hours of smoking, allowing the flavors to penetrate deeper into the meat.
• Large Ham (9-12 lbs): For larger hams, plan for 6-8 hours of smoking; this longer duration ensures a rich, smoky flavor throughout the ham.
• Internal Temperature: Regardless of size, the key indicator of doneness is an internal temperature of 140°F for pre-cooked hams or 145°F for raw hams, which can be monitored using a meat thermometer.

Small hams are ideal for quick meals and can be smoked relatively quickly, yielding a pleasant flavor without needing excessive time. By contrast, medium hams benefit from a longer smoke, allowing the wood flavors to meld beautifully with the natural sweetness of the meat, resulting in a balanced taste. For large hams, the extended smoking time is crucial; it allows the smoke to infuse deeply, creating a robust flavor profile that can stand up to the size of the meat.

Monitoring the internal temperature is essential to ensure food safety and optimal flavor. Pre-cooked hams require a lower internal temperature for serving, while raw hams must reach higher temperatures to ensure they are fully cooked. This attention to detail, combined with appropriate smoking times, ensures you achieve the best smoked ham on your pellet grill.

What Wood Pellets Should You Use for Smoking Ham?

When smoking ham on a pellet grill, the choice of wood pellets greatly influences the flavor profile of the meat. The best options include:

• Hickory: Hickory pellets are a popular choice for smoking ham due to their strong, robust flavor that complements the natural sweetness of the meat. They produce a rich, smoky taste that enhances the overall experience, making the ham savory and satisfying.
• Apple: Apple wood pellets provide a mild, fruity flavor that pairs well with ham, adding a subtle sweetness to the meat. This choice is ideal for those who prefer a lighter smoke profile that accentuates the ham’s inherent flavors without overpowering them.
• Cherry: Cherry pellets offer a sweet and somewhat tart flavor, which can enhance the ham’s natural sugars during the smoking process. The result is a beautifully colored glaze and a nuanced flavor that adds complexity to the finished dish.
• Pecan: Pecan wood pellets deliver a rich, nutty flavor that complements the sweetness of the ham while adding depth and complexity. This choice is perfect for those who enjoy a slightly milder smoke that still provides a flavorful punch.
• Maple: Maple pellets impart a sweet, mild flavor that works wonderfully with ham, creating a deliciously sweet and smoky profile. This option is particularly appealing for those who enjoy a more delicate smoke that enhances rather than overwhelms the main dish.

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

When smoking ham on a pellet grill, there are several common mistakes to avoid to ensure you achieve the best smoked ham.

• Not Choosing the Right Ham: Selecting a pre-cooked or spiral-cut ham can lead to dryness and overcooking, as these types are often already infused with flavors and need less time on the grill.
• Skipping the Brining Process: Failing to brine the ham before smoking can result in less flavor and moisture; brining helps to enhance the ham’s taste and keeps it juicy during the cooking process.
• Using Incorrect Wood Pellets: Using strong-flavored wood pellets, such as mesquite, can overpower the delicate flavor of the ham; mild woods like apple or cherry are better choices for a balanced taste.
• Overcooking the Ham: Smoking the ham for too long can lead to a dry texture; it’s important to monitor the internal temperature and remove the ham when it reaches about 140°F for optimal juiciness.
• Neglecting Temperature Control: Not maintaining a consistent temperature can lead to uneven cooking; aim for a steady temperature of around 225°F to 250°F for the best results.
• Failing to Rest the Ham: Cutting into the ham immediately after smoking can cause the juices to run out, leading to a dry product; allowing the ham to rest for at least 15-20 minutes helps redistribute the juices throughout the meat.
• Not Adding a Glaze: Skipping the glaze or finishing sauce can leave the ham lacking in sweetness and complexity; a well-timed glaze application during the last 30 minutes of smoking can enhance the flavor and appearance.

How Can You Keep Your Smoked Ham Moist and Flavorful?

To keep your smoked ham moist and flavorful, consider the following methods:

• Brining: Soaking your ham in a brine solution before smoking can significantly enhance its moisture content and flavor. A typical brine includes water, salt, sugar, and spices, allowing the ham to absorb these flavors while retaining moisture during the cooking process.
• Injecting Marinades: Using a marinade injector allows you to infuse flavors directly into the meat. By injecting a mixture of broth, spices, and sugars, you can add moisture and flavor deep within the ham, ensuring every bite is juicy and delicious.
• Wrapping in Foil: Wrapping the ham in aluminum foil partway through the smoking process helps to trap steam and prevent excessive moisture loss. This method creates a steaming effect that keeps the ham moist, especially during the latter stages of cooking when it is more prone to drying out.
• Basting: Periodically basting the ham with a liquid such as apple juice, broth, or a glaze can help maintain moisture and add layers of flavor. This technique not only keeps the surface of the ham from drying out but also creates a beautiful caramelized exterior as the sugars in the glaze cook.
• Cooking at Low Temperatures: Smoking your ham at a low and slow temperature allows for even cooking and helps retain moisture. This method also enhances the flavor profile as the smoke has more time to penetrate the meat, resulting in a tender and flavorful ham.
• Resting Period: After smoking, let your ham rest for at least 20-30 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring that each slice remains moist and flavorful when served.

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