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  Glazed Holiday Ham with Nichole Dailey

  

• 1

  If the uncooked ham is frozen, place the ham in a shallow dish or tray to catch any juices and refrigerate at 40°F or below. Allow 4 to 6 hours per pound, meaning the ham used for this recipe will take 48-72 hours to fully thaw.  

• 2

  Using a large metal skewer, poke holes all over the ham, making sure to go as deep as you can. This will help the brine fully penetrate to the center of the ham.

• 3

  In a 4-quart container, combine 2 quarts hot water, salt, brown sugar, Prague powder, black peppercorns, and bay leaves. Stir until the sugar and salt dissolve. Add 2 quarts ice water and stir until the brine cools to under 40F. Submerge the ham completely, weighing it down with a stack of plates if needed. Cover and refrigerate for 7-10 days, (1 day for every 2 pounds of ham) turning once a day every day ensuring the entire ham is exposed to the brine.

• 4

  After seven days days, remove the ham from the brine and discard the brine. Place the ham, large cut side down, on a wire rack set inside a sheet tray, with the shank end pointing up. Refrigerate overnight or up to three days. During this time, a tacky film called a pellicle forms on the surface, helping the smoke adhere.

• 5

  When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes. Remove the ham from the refrigerator and score it in a crosshatch pattern about 1/4 inch deep. Drizzle with olive oil and season generously with Perfect Pork Rub. Holding a wired leave-in thermometer or a wireless thermometer, such as MEATER, parallel to the work surface, insert it into the thickest part of the ham, avoiding the bone. 

  275 ˚F / 135 ˚C

  00:15

• 6

  Place the ham directly on the grill grates with the shank pointing up and cook for 6-7 hours, or until the internal temperature reaches 165°F 

  275 ˚F / 135 ˚C

  165 ˚F / 74 ˚C

• 7

  While the ham cooks, make the glaze. In a medium saucepan over medium heat, add oil and onion and cook until softened and translucent, about 5 minutes. Add pineapple, granulated sugar, brown sugar, and vinegar and bring to a simmer. Continue cooking until the liquid is reduced by 1/4 and is thick and syrupy. The pineapple and onions should look somewhat candied at this point. Add chipotle, salt and pepper breaking the chipotle up with a wooden spoon. Stir to combine and remove from heat. 

• 8

  When the ham reaches temperature, glaze with the pineapple jam and continue to cook 10-15 minutes until the glaze is set.

  00:10

• 9

  Remove from grill and let the ham rest for 30 minutes. Glaze with additional pineapple jam, carve, and serve. Enjoy!  

  00:30