How to cook a maple, mustard smoked ham on the Traeger Pro 22

Barbecues are not just for summer they are ideal for cooking at Christmas when there is often not enough space in the oven. You don't have to stand outside and watch the food just put on your larger cuts of meat which require a long slow cook. The great thing with the Traegers is that they have a large capacity hopper and you can set the temperature, which is then maintained by the grill, and just leave the food to cook. If you opt for the Timberline series of Traeger grills you can control the grill via WiFIRE through your smartphone so the unit will tell you as soon as your food has reached the required temperature. The baked ham is the traditional accompaniament to the Christmas turkey, usually served on Boxing Day. The ham cooked in this video is covered in a mixture of dark brown sugar, maple syrup, Dijon mustard and mixed spice then put onto the Traeger which is pre-heated to a temperature of 175C and put into the centre of the grill with the temperature probe inserted into the centre. Once the gammon hits 75c take it off, wrap it in tinfoil, place onto a wooden board and cover with teatowels, to keep warm, let it rest for about 30 minutes after which it will be ready to carve. There are masses of different rubs and glazes ready to use available in The Barbecue Shop here in store. Click to shop all the Traeger grills and accessories available online and in store: https://www.hayesgardenworld.co.uk/se... We have one of the largest BBQ departments in the UK; just click the link to view the range available online and in store: https://www.hayesgardenworld.co.uk/ca... Visit the Hayes blog pages for information, hints and tips on barbecuing, gardening, how to decorate you home at Christmas and much more: https://www.hayesgardenworld.co.uk/blog Subscribe to our youtube channel to view our latest BBQ videos:    / @hayesgardenworld   Like us on Facebook: http://on.fb.me/1DWGKKA Follow us on Twitter: http://bit.ly/1DB2vxn Follow us on Google +: http://bit.ly/1GD7eBf