Smoking a ham is one of the most rewarding culinary projects you can undertake. Whether you are preparing a centerpiece for a holiday feast or simply want to elevate your weekend meal prep, understanding the timing and technique is the difference between a dry, salty mess and a succulent, smoky masterpiece. While many hams purchased at the grocery store are “pre-cooked,” the process of double-smoking adds a depth of flavor that commercial processing simply cannot match.
Understanding Your Ham Type
Before you can calculate exactly how long to smoke a ham, you must identify what kind of meat you are working with. The duration of your cook depends heavily on the preparation state of the pork.
City Hams vs. Country Hams
The most common variety found in supermarkets is the city ham. These are brined in a saltwater solution and are typically sold fully cooked or partially cooked. Because they are already hydrated and safe to eat, your goal is to gently reheat them while infusing smoke flavor. These usually take less time on the smoker.
Country hams are a different beast entirely. They are dry-cured with salt and aged for months. They are intensely salty and much drier. Smoking a country ham requires a long soaking process beforehand to remove excess salt, and the smoking time is generally shorter because you are only looking to warm it through and add a touch of aromatic wood flavor.
Bone-In vs. Boneless
Bone-in hams are widely considered superior for smoking. The bone acts as a heat conductor, helping the interior cook more evenly, and it adds significant flavor to the meat. However, a bone-in ham will generally take longer to reach the target internal temperature than a boneless version of the same weight. Boneless hams are convenient for slicing but can dry out more quickly if you aren’t careful with your timing.
The Magic Numbers: Temperature and Time
The general rule of thumb for smoking a pre-cooked ham is to allow 15 to 20 minutes per pound. However, this is just an estimate. True pitmasters cook to internal temperature, not just by the clock.
Smoker Temperature
To achieve the best balance of smoke penetration and moisture retention, you should maintain your smoker at 225°F to 250°F. If you go much lower, the ham stays in the “danger zone” for bacterial growth too long. If you go much higher, the sugars in your glaze might burn before the center of the ham is warm.
Internal Target Temperature
For a pre-cooked city ham, you are aiming for an internal temperature of 140°F. This is the sweet spot where the meat is hot all the way through but hasn’t begun to lose its structural integrity or moisture. If you are smoking a “fresh” ham (one that has not been cured or cooked), you must cook it to an internal temperature of 160°F to ensure it is safe to consume.
Factors That Influence Cooking Time
While the “minutes per pound” rule is a great starting point, several variables can shift your timeline by an hour or more.
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Weather Conditions
If you are smoking outside in the dead of winter, your smoker will struggle to maintain heat, and the cold air hitting the exterior of the unit will cause the internal temperature of the meat to rise more slowly. Conversely, a hot, humid summer day might shave 30 minutes off your total cook time. Always keep your smoker shielded from high winds, which can pull heat away from the cooking chamber. -
Smoker Type
Offset smokers, pellet grills, and electric smokers all distribute heat differently. Pellet grills and electric smokers are generally very consistent, meaning your timing will likely fall right in the middle of the estimated range. Offset smokers require more fire management; if your logs flare up or die down, your cook time will fluctuate. -
Starting Temperature of the Meat
Never take a ham directly from the refrigerator and put it onto the smoker. If the core of the ham is 35°F when it hits the grate, it will take significantly longer to reach 140°F than a ham that has sat on the counter for 45 minutes to an hour. Allowing the meat to take the “chill” off ensures a more even cook and a more predictable timeline.
Step-by-Step Smoking Timeline
To give you a practical idea of how a smoking day looks, let’s break down the process for a standard 10-pound pre-cooked bone-in ham.
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Preparation Phase
Spend about 30 minutes prepping your ham. This involves scoring the fat in a diamond pattern. Scoring allows the rendered fat to escape and provides “channels” for your glaze and smoke to penetrate the meat. Aim for cuts about 1/2 inch deep. Apply a binder like mustard or maple syrup, followed by a dry rub of brown sugar, paprika, and black pepper.
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The First Three Hours
Place the ham in the smoker at 225°F. During the first few hours, the meat is most receptive to smoke. Use hardwoods like apple, cherry, or hickory. Fruitwoods are particularly excellent for ham because their natural sweetness complements the saltiness of the pork. Avoid heavy woods like mesquite, which can become bitter during a long cook.
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The Glazing Phase
When the ham reaches an internal temperature of approximately 120°F to 125°F, it is time to apply the glaze. Applying it too early will cause the sugars to scorch. Brush on your mixture of honey, brown sugar, or pineapple juice every 15 to 20 minutes for the final hour of cooking. This builds a sticky, delicious crust known as “bark.”
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The Rest
Once the ham hits 140°F, remove it from the smoker. This is the most underrated step in the process. Tent the ham loosely with aluminum foil and let it rest for at least 20 to 30 minutes. During this time, the juices redistribute throughout the meat. If you carve it immediately, those juices will run out onto the cutting board, leaving you with dry meat.
Common Mistakes to Avoid
Even seasoned barbecue enthusiasts can run into trouble when smoking a ham. One common error is over-smoking. Because ham is already cured, it doesn’t need as much smoke as a raw brisket or pork shoulder. If you leave the smoke rolling heavily for five hours, the flavor can become medicinal.
Another mistake is failing to use a water pan. Smoking is a dry-heat cooking method. By placing a pan of water (or apple juice) in the smoker, you create a humid environment that prevents the exterior of the ham from turning into leather before the interior is warm.
Frequently Asked Questions
- How long does it take to smoke a 10lb ham?
- At a smoker temperature of 225°F, a 10-pound pre-cooked ham will typically take between 3 and 4 hours to reach the desired internal temperature of 140°F. This assumes the ham is bone-in and has been allowed to sit at room temperature for a short period before cooking.
- Do I need to wrap the ham in foil while smoking?
- You do not need to wrap the ham for the entire process, as this would prevent the smoke from flavoring the meat. However, if you notice the edges are getting too dark or the meat is drying out before the center is warm, you can “boat” the ham in foil, leaving the top exposed, or wrap it completely for the final 45 minutes to lock in moisture.
- Can I smoke a ham at 275°F to save time?
- Yes, you can smoke a ham at 275°F. This will reduce the cooking time to roughly 12 to 15 minutes per pound. The trade-off is that you have a smaller window of error before the meat dries out, and you must be very diligent about watching your glaze to ensure it doesn’t burn.
- What is the best wood for smoking ham?
- Apple and cherry wood are the gold standards for ham. They provide a mild, sweet smoke profile that pairs perfectly with the salt and sugar found in most ham cures. Hickory is also a popular choice for those who prefer a more traditional, “bacon-like” smokiness, but it should be used more sparingly than fruitwoods.
- Should I baste the ham during the smoking process?
- Basting with apple juice or cider vinegar every hour can help keep the surface of the meat moist and help the smoke particles “stick” to the meat. However, every time you open the smoker lid, you lose heat and moisture, which can extend your cooking time. If you use a water pan in the smoker, frequent basting is usually unnecessary until you reach the glazing stage.