Choose a fully cooked, bone-in or boneless ham
Remove packaging and pat dry
Score the surface in a shallow diamond pattern if desired
Apply a thin layer of mustard or oil as a binder if using a rub
Season lightly with a dry rub or glaze ingredients
Preheat the pellet grill to 225°F to 250°F
Use fruitwood pellets such as apple, cherry, or hickory
Place the ham on the grill grate, cut side down if possible
Insert a meat probe into the thickest part of the ham
Smoke until the internal temperature reaches 130°F to 140°F
Brush on glaze during the last 30 to 45 minutes of cooking
Increase grill temperature to 275°F to 325°F to set the glaze
Continue cooking until the internal temperature reaches 140°F to 145°F
Remove the ham from the grill
Rest the ham for 15 to 20 minutes before slicing
Slice and serve