Step 1

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with a Super Smoke option, turn it on as well.

Step 2

Place ham cut side down on the smoker and cook until an internal temperature of 120°F. I recommend using a good leave-in meat thermometer so you don't have to constantly check the short ribs.

Step 3

Mix all of the glaze ingredients in a medium sauce pan and simmer for 10 minutes or until thickened.

Step 4

Brush all sides of the ham with a thick coating of the glaze. You can do this on the smoker with a long brush to avoid getting burned or remove it from the smoker, glaze it, and then return it to the smoker.

Step 5

Continue smoking the ham until it reaches an internal temperature of 140°F.

Step 6

Transfer the ham to a cutting board, brush another coating of the glaze, and let rest for 20 minutes before slicing.

Step 7

Slice the ham against the grain in 1/4 inch slices (pencil thickness) and serve with the remaining glaze.