Smoking a ham is one of the most rewarding culinary projects you can undertake in your backyard. Whether you are preparing a centerpiece for a holiday feast or simply want to elevate your weekend meal prep, understanding the timing and temperature is the difference between a succulent masterpiece and a dry, tough disappointment. While many people think of ham as a pre-cooked deli staple, a double-smoked ham—taking a cured ham and putting it back on the smoker—infuses a depth of flavor that store-bought versions simply cannot match.
Understanding the Type of Ham You Are Smoking
Before you can determine the exact timing, you must identify what kind of ham you have sitting in your refrigerator. Most hams found in grocery stores are “city hams,” which means they have already been cured and fully cooked. When you smoke these, you are essentially reheating them while adding a layer of wood-fired complexity.
On the other hand, if you have a “fresh ham,” you are dealing with raw pork. This requires a much longer cooking process and a different internal temperature goal to ensure safety and texture. Finally, there are “country hams,” which are salt-cured and often aged. These usually require soaking to remove excess salt before they ever see the inside of a smoker. For the purposes of this guide, we will focus primarily on the most popular choice: the pre-cooked city ham.
General Time Estimates for Smoking Ham
The general rule of thumb for smoking a pre-cooked ham is 15 to 20 minutes per pound. However, this is not a “set it and forget it” situation. The total time depends heavily on the temperature of your smoker and whether the ham is bone-in or boneless.
Bone-In vs. Boneless Timing
A bone-in ham usually takes slightly longer to heat through because the bone acts as an insulator initially, though it eventually helps distribute heat once it gets hot. Expect a large 10-pound bone-in ham to take anywhere from 3 to 4 hours at a consistent smoking temperature. A boneless ham of the same weight might finish 30 to 45 minutes faster because the heat can penetrate the center more uniformly.
Smoker Temperature Settings
The ideal temperature for smoking a ham is 225°F to 250°F. If you go lower, you risk drying out the exterior before the interior reaches the target temperature. If you go higher, the sugars in your glaze might burn, creating a bitter crust. At 225°F, you are looking at the longer end of the time spectrum (20 minutes per pound), whereas 250°F will lean toward the shorter end (15 minutes per pound).
The Importance of Internal Temperature
In the world of barbecue, time is a guide, but temperature is the law. Because most hams are pre-cooked, your goal is not to “cook” the meat to a safe level but to reheat it to a point where the fats soften and the texture becomes tender without losing moisture.
The magic number for a pre-cooked ham is 140°F. Once the thickest part of the ham reaches this internal temperature, it is ready to be pulled from the smoker. If you are smoking a fresh (raw) ham, you must reach an internal temperature of at least 145°F, followed by a three-minute rest, though many pitmasters prefer taking fresh ham to 160°F for better shredding or slicing texture.
Preparing Your Ham for the Smoker
To maximize the surface area for smoke absorption, many experts recommend “scoring” the ham. Use a sharp knife to cut a diamond pattern about a quarter-inch deep into the fat cap. This doesn’t just look professional; it allows the rendered fat to baste the meat and provides channels for your rub and glaze to sink in deep.
Apply a binder like yellow mustard or a thin layer of maple syrup to help your dry rub stick. A mix of brown sugar, paprika, garlic powder, and a hint of cayenne is a classic choice that complements the natural saltiness of the pork.
Selecting the Right Wood for Pork
The type of wood you use will significantly impact the flavor profile. Since ham is already cured and often has a salty, savory base, you want wood that provides a sweet or mellow smoke.
Fruitwoods like apple, cherry, or peach are the gold standard for ham. They provide a subtle sweetness and a beautiful reddish hue to the bark. If you want something a bit stronger, hickory is a classic pairing for pork, but use it sparingly so it doesn’t overpower the meat. Avoid heavy woods like mesquite, which can turn the flavor profile from “smoky” to “ashtray” very quickly when dealing with pre-cured meats.
The Glazing Phase
Glazing is the final step that turns a good ham into a legendary one. Because glazes are typically high in sugar, you should not apply them at the beginning of the smoke. Doing so will cause the sugar to caramelize and then burn long before the ham is hot in the middle.
The best time to apply a glaze is during the last 30 to 45 minutes of the smoking process. By this point, the ham should be around 130°F. Brush on a thick layer of your chosen glaze—honey, pineapple juice, brown sugar, and bourbon are all fantastic ingredients—and let it tack up in the heat. You can apply multiple layers every 15 minutes to build a sticky, delicious crust.
Managing Moisture During the Smoke
One of the biggest risks when smoking a ham for several hours is the meat drying out. To prevent this, consider placing a water pan in your smoker. The humid environment prevents the surface of the meat from becoming leathery. Additionally, you can spritz the ham every hour with a mixture of apple juice or apple cider vinegar. This keeps the surface tacky for smoke to stick to and ensures the exterior remains supple.
Resting the Meat
Once your thermometer hits 140°F, resist the urge to slice into it immediately. Transfer the ham to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the muscle fibers. If you cut it too soon, all that delicious moisture will run out onto the board, leaving you with dry slices of meat.
Common Mistakes to Avoid
A common error is over-smoking. Remember that a city ham has already been smoked once during the commercial curing process. You are performing a “double smoke.” If you leave it in heavy, billowing smoke for four hours, the flavor can become acrid. Aim for “blue smoke”—that thin, almost invisible wispy smoke—rather than thick white clouds.
Another mistake is neglecting the thermometer. Every smoker runs differently, and weather conditions like wind or cold ambient temperatures can add an hour to your cook time. Always rely on a high-quality digital meat probe rather than the clock.
Frequently Asked Questions
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How long does it take to smoke a 10 pound ham?
For a 10-pound pre-cooked ham, it typically takes between 3 and 4 hours when smoking at 225°F. This allows enough time for the internal temperature to reach the desired 140°F while giving the smoke enough time to penetrate the meat and the glaze to set.
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Can I smoke a ham at 275 degrees 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. However, you must be much more vigilant with your glaze to ensure the sugars do not burn at this higher temperature. It is often safer to stay around 225°F or 250°F for the best texture.
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Do I need to wrap the ham in foil while smoking?
Wrapping is not strictly necessary, but it can be a useful tool. If you notice the ham is getting too dark or the edges are starting to dry out before the center is hot, you can wrap it in peach butcher paper or aluminum foil (the “Texas Crutch” method). This speeds up the heating process and locks in moisture, though it may soften the bark you’ve worked to build.
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Should I smoke the ham cut side down or up?
It is generally recommended to place a spiral-cut or half-ham cut-side down on the grate. This protects the most vulnerable, exposed meat from direct heat and helps prevent it from drying out. If you are smoking a whole ham, place it fat-side up so the melting fat renders down over the meat.
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Is it better to use a spiral sliced ham for smoking?
Spiral-sliced hams are convenient for serving, but they are much easier to dry out in a smoker because the smoke and heat can get between every slice. If you choose a spiral ham, you should definitely use a water pan and consider glazing more frequently or even wrapping it for part of the cook to preserve the moisture between the slices.