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Preheat the Traeger to 325°F with the lid closed; this will take about 15 minutes. Place a rack, if using, inside a roasting pan, large enough to fit the ham. (The rack helps the ham cook evenly.)
Place the ham cut side down on a cutting board. Using a sharp knife, lightly score the top in a crosshatch pattern about 1 inch apart and ⅛ to ¼-inch deep. Transfer the pan to the roasting pan scored side up. Add the chicken broth, apple juice, and bay leaves to the bottom of the roasting pan. Using a knife, cut 1 of the oranges into quarters and surround the ham with the pieces.
Insert a leave-in meat thermometer into the thickest part of the ham, avoiding any bones or fatty pockets. Place the roasting pan directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F, 3 to 4 hours. (The time will vary depending on the size and shape of the ham and the temperature outside.)
Using tongs, carefully squeeze the cooked oranges pieces over the ham, then brush with ¼ cup of the glaze, every 15 minutes until the internal temperature reaches 145°F, 30 to 45 minutes. (If you feel the ham is getting too dark, cover it loosely with foil.)
Transfer the ham to a cutting board and let rest for 20 minutes before carving. Serve garnished with orange slices, if you like, and with more glaze on the side. Enjoy!