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!