With Brown Sugar and Mustard Glaze
Prep. Score the ham in a crosshatch (diamond) pattern. Place it in an aluminum foil lined baking sheet on top of a cooling rack, flat side down.
Combine all glaze ingredients including cloves, cinnamon, dijon mustard, brown sugar, water, butter, and minced cloves of garlic in a saucepan over medium heat. Bring to a low boil for 3 minutes.
Allow the internal temperature of your Traeger smoked ham to come up to around 130 degrees f-- my 6lb ham took around 1.5 hours.
Brush the brown sugar glaze onto your ham, being sure to generously coat it especially around the scoring and turn it up to 300°F. Set a 30 minute timer and baste again with the glaze. After a final 30 minutes, your ham should be around 140-145°F.
Remove the ham from your pellet smoker and tent it for at least 10 minutes with tin foil before carving to avoid moisture loss. Enjoy!
With Brown Sugar and Mustard Glaze