Apricot & Brown Butter Smoked Ham

Step-by-step instructions.

1. Preheat and check the label

   Preheat the Traeger or smoker to 325°F. Apple or cherry pellets work well. Use a fully cooked, ready-to-eat ham; this method is not for raw or cook-before-eating ham. Remove packaging and any plastic bone protector.

2. Score and season

   Pat the ham dry. Remove any thick, leathery rind while retaining a thin layer of fat. Score a diamond pattern about ¼ inch deep and 1 inch apart without cutting deeply into the meat. Combine the ham-seasoning pepper, garlic powder, and onion powder; sprinkle over the exterior. Do not add salt.

3. Start the smoke

   Place the ham flat-side down in a roasting pan. Pour the apple juice around it. Insert a thermometer into the thickest part, away from bone. Smoke uncovered until approximately 110–115°F internal. Add a splash of juice or water if the pan dries out. The full cook is estimated at 3–4 hours; temperature determines when it is ready.

4. Brown the butter

   Melt the butter in a light-colored saucepan over medium-low heat. Stir as it foams, watching the milk solids. When golden brown and nutty-smelling, about 3–5 minutes, immediately remove from heat. If the solids turn black or smell bitter, start again.

5. Build the apricot glaze

   Off the heat, carefully stir in the preserves, dark brown sugar, Dijon, vinegar, orange juice, glaze pepper, glaze garlic powder, and optional cayenne; the mixture may bubble. Return to low heat and gently simmer 5–7 minutes, stirring frequently. Remove from heat and stir in the orange zest. Thin with a splash of juice if it will not brush easily. Before brushing the ham, set aside about ⅓ cup in a clean bowl for serving.

6. Glaze in thin layers

   At 110–115°F internal, brush the ham with a thin layer of glaze, working it into the scoring. Keep cooking at 325°F, adding another thin coat every 15–20 minutes for two or three coats as time allows. Stop when the ham reaches its safe finish temperature, even if fewer coats are applied. Loosely tent with foil if the surface darkens too quickly.

7. Check the finish temperature

   Heat fully cooked ham packaged in a USDA-inspected plant to 140°F in the thickest part. Repackaged ham and leftover cooked ham must reach 165°F. Follow any more specific package instructions. Verify several spots without touching bone.

8. Rest, slice, and finish

   Rest loosely tented for 15–20 minutes. Gently warm the reserved clean glaze and thin with 1–2 tablespoons orange juice. Slice the ham and spoon a little over the slices. Keep the drizzle light so the pork and smoke still come through.