Prep time: 15 minutes | Cook time: 3 hours | Serves: 12
1 bone-in smoked ham, butt end, 6–7 pounds
⅓ cup whole-grain mustard
⅓ cup orange marmalade
2 tablespoons lime juice
½ teaspoon black pepper
⅔ cup mayonnaise
⅔ cup sour cream
¼ cup prepared horseradish
grated zest and ¼ cup juice of 2 oranges
2 tablespoons minced dill
1 teaspoon white wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
1. Before grilling, let the ham sit at room temperature for 30 to 40 minutes.
2. Set the Traeger grill up for indirect cooking at a temperature greater than 350 degrees F/ 175 degrees C .
3. Combine the glaze’s components. Place the ham on a suitable disposable foil pan and score it in a suitable crisscross pattern about ½ inch deep on both sides, aside from the sliced side. On the ham’s top and sides, Rub half of the glaze. Grill for one hour over indirect medium heat with the hood covered.
4. Grill for a further 45 minutes to 1 ½ hours, basting frequently with the leftover glaze until an instant-read thermometer placed into the thickest part of the ham (but not touching the bone) reads 160 degrees F/ 70 degrees C. For the remainder of the grilling process, cover the ham loosely with aluminum foil if the glaze turns too black. After taking it from the hot grill, cover it loosely with foil and give it 15 to 45 minutes to rest.
5. Mix the sauce components in a basin that is not reactive. Slice the ham, then top with sauce and serve warm.
Per Serving: Calories 309; Total fat 5.1g; Sodium 245mg; Total Carbs 43g; Fiber 9.6g; Sugars 14.2g; Protein 25.8g