Preheat your smoker to 250 degrees and place a rack on a baking sheet. Remove any string or packaging from the ham and place it on the prepared baking sheet.
4 pound Boneless Ham
Place in the smoker and allow to cook for 3 hours or until the internal temperature reaches 145 degrees.
About 15 minutes before the ham is done, place the sugar, syrup, and bourbon in a small saucepan and bring to a simmer. Let simmer for about 10 minutes.
¾ Cup Brown Sugar, ¼ Cup Maple Syrup, ¼ Cup Bourbon
Immediately pour over the smoked ham and use a basting brush to coat the entire ham thoroughly.
Slice and enjoy!
I used Traeger brand hickory pellets as it’s one of the best options for pork. However, you can use pecan or even apple pellets for the best flavor results.
If your ham came with skin on it, you’ll want to remove it. This is because the smoke will not penetrate the ham through the skin. The skin will absorb all the smoke instead.
If you have a bigger ham, smaller ham, bone-in ham, etc. it doesn’t matter. It may take longer or less time to cook your ham, based on the type you have. However, the only thing that matters is that the internal temperature reaches 145 degrees, no matter the type of ham you have. In other words, even if you don’t have the same kind of ham we used, follow all the steps as normal and just make sure that internal temperature reaches the appropriate level, and you’re set to go.
I like using the extra glaze to brush each slice of ham after it’s cut, just to get an extra burst of flavor to the inside portion of the ham. This is simply a preference and totally up to you.
I used the name brand, Jim Beam bourbon, but you can use what brand you prefer. I would not suggest going for the cheaper stuff as it doesn’t taste as good.