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Export 7 ingredients for grocery delivery
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.
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