Smoking a ham is more than just a cooking method; it is a way to transform a standard grocery store staple into a centerpiece worthy of a five-star feast. Whether you are preparing a Christmas dinner or a backyard summer bash, the question of timing is the most critical factor in your success. Because most hams sold in stores are already cured and pre-cooked, your goal in the smoker is not necessarily to “cook” the meat in the traditional sense, but to gently infuse it with deep, woody aromatics and bring it up to a mouthwatering serving temperature without losing a drop of moisture.
The duration of your smoke session depends on several variables, including the weight of the meat, whether it is bone-in or boneless, and the specific temperature of your smoker. Navigating these details ensures you don’t end up with a dry, leathery exterior or a center that is still unpleasantly chilly.
Understanding Your Starting Point: Pre-Cooked vs. Raw Ham
Before you even fire up the charcoal or pellets, you must identify what kind of ham you have sitting in your refrigerator. This distinction drastically changes your timeline and safety requirements.
Pre-Cooked (City) Hams
The vast majority of hams found at the local supermarket are “City Hams.” These are already fully cooked and cured. When you put these in a smoker, you are performing what enthusiasts call “double smoking.” You are adding a second layer of flavor while reheating the meat. For these hams, the process is relatively fast because you only need to reach an internal temperature of 140°F.
Raw (Green) Hams
A raw ham, often called a “green” ham, has not been cured or cooked. These are much less common for the average home cook and require a significantly longer commitment. Not only do they need a multi-day curing process before they even see the smoker, but they must also be cooked until they reach a safe internal temperature of 145°F, followed by a mandatory rest period.
The Golden Rule: Time Per Pound for Smoked Ham
While every piece of meat is unique, the most reliable way to estimate your afternoon is to use a time-per-pound calculation. This allows you to plan your side dishes and guest arrivals with a reasonable degree of accuracy.
General Timing Guidelines at 225°F to 250°F
To keep the meat juicy, most pitmasters recommend keeping your smoker between 225°F and 250°F. Within this range, you can expect the following timelines for a pre-cooked ham:
- Whole Bone-In Ham (10–14 lbs): Plan for 15 to 20 minutes per pound. This usually translates to a total time of 3 to 4 hours.
- Half Bone-In Ham (5–7 lbs): Expect 18 to 24 minutes per pound. Because the meat is smaller, it needs a bit more time per pound to reach the center without scorching the outside, totaling about 1.5 to 2.5 hours.
- Spiral Sliced Ham: These are the trickiest to smoke because the pre-cut slices allow heat to enter the meat much faster. They typically require only 10 to 15 minutes per pound. You must monitor these closely, as they can dry out in the blink of an eye.
Temperature Settings and Their Impact on Time
Your choice of smoker temperature is a balancing act between flavor and speed. While it might be tempting to crank the heat to 300°F to finish early, you risk ruining the texture of the pork.
The Low and Slow Approach (225°F)
This is the preferred setting for maximum smoke absorption. At 225°F, the fat has more time to soften, and the smoke has more opportunity to penetrate the meat. If you are using a pellet grill or an offset smoker, this temperature will yield the most traditional “barbecue” results. Expect the higher end of the time estimates (around 20 minutes per pound).
The Standard Reheat (250°F to 275°F)
If you are in a bit of a hurry, 250°F is a safe middle ground. It shaves about 3 to 5 minutes off the per-pound estimate compared to 225°F. However, if you push the temperature to 275°F, you should consider wrapping the ham in aluminum foil for at least half of the duration to prevent the exterior from becoming too dark and tough.
Choosing the Right Wood for the Best Flavor
Since a pre-cooked ham already has its own salt and cure profile, you want a wood that complements rather than competes. The type of wood you use won’t necessarily change the cooking time, but it will change the character of the final dish.
Fruitwoods: Apple and Cherry
These are the gold standards for ham. Apple wood provides a mild, sweet profile that pairs perfectly with the natural sweetness of the pork. Cherry wood offers a similar sweetness but adds a gorgeous, deep mahogany color to the skin that makes for a stunning presentation.
Pecan and Maple
Pecan is a great choice if you want something a bit more “nutty” and robust without the intensity of hickory. Maple is exceptionally subtle and works wonders if you plan on using a honey or maple syrup-based glaze.
Woods to Avoid
Avoid heavy woods like Mesquite when smoking ham. Mesquite is very oily and pungent; it can easily overwhelm the delicate flavors of the ham and leave a bitter aftertaste. Hickory is acceptable but should be used sparingly or mixed with a lighter fruitwood to keep the smoke from becoming too aggressive.
The Importance of the Internal Temperature
In the world of smoking, “time is a guide, but temperature is the law.” You should never rely solely on a clock to decide when your ham is finished. Factors like wind, humidity, and how many times you open the smoker lid can all change your timeline.
The USDA recommends reheating pre-cooked ham to an internal temperature of 140°F. Using a high-quality digital meat thermometer is essential. Insert the probe into the thickest part of the ham, making sure it does not touch the bone, which can give a false high reading.
For the best results, pull the ham off the smoker when it hits 135°F. During the resting period, the internal temperature will continue to rise (a process known as carryover cooking) to hit that perfect 140°F mark.
Preparing the Ham for the Smoker
Preparation is quick but impactful. Start by removing the ham from its packaging and patting it dry with paper towels. Many pitmasters like to “score” the ham, which involves cutting a diamond pattern about 1/4 inch deep into the surface fat. This creates more surface area for smoke and glaze to cling to.
You don’t need a complex dry rub for a pre-cooked ham, as it is already quite salty. A simple dusting of black pepper and perhaps a little brown sugar is usually sufficient. If you want a binder to help spices stick, a very thin coat of yellow mustard or maple syrup works beautifully and won’t affect the final flavor profile significantly.
How and When to Apply a Glaze
A sticky, caramelized glaze is the finishing touch of a perfect ham, but timing is everything. Because most glazes contain high amounts of sugar (honey, maple syrup, or brown sugar), they will burn if they are in the smoker for too long.
Wait until the internal temperature of the ham reaches 130°F before applying your first layer of glaze. This is usually during the last 30 to 45 minutes of the smoking process. Brush the glaze on generously, and consider applying a second coat about 15 minutes later. This allows the sugars to tack up and caramelize into a beautiful crust without turning into black soot.
Resting: The Final Step
Once the ham reaches its target temperature, resist the urge to slice into it immediately. Resting is vital. Place the ham on a cutting board and tent it loosely with aluminum foil for at least 20 to 30 minutes. This allows the juices, which have been pushed toward the center by the heat, to redistribute throughout the meat. If you skip this step, all those delicious juices will end up on your cutting board rather than in your mouth.
Frequently Asked Questions
Can I smoke a ham that is already spiral-sliced?
Yes, you can smoke a spiral-sliced ham, but you must be very careful. Because the slices are already cut, the meat has more surface area exposed to the air and can dry out rapidly. To prevent this, many cooks recommend smoking spiral hams at a lower temperature (225°F) and placing them in a shallow pan with a little bit of apple juice or water at the bottom. You should also consider wrapping the ham in foil once it hits 120°F to protect the moisture for the final stretch.
Do I need to use a water pan in the smoker?
While not strictly required, using a water pan is highly recommended when smoking ham. The moisture in the air helps prevent the surface of the meat from drying out during the several hours it spends in the heat. It also helps stabilize the temperature inside the smoker, especially on windy or cold days.
What if my ham is done earlier than expected?
Ham is a very forgiving meat. If it reaches 140°F before you are ready to serve, simply wrap it tightly in a double layer of heavy-duty aluminum foil and then wrap that in a couple of thick bath towels. Place the “ham bundle” into an insulated cooler (without ice). This method can keep the meat at a safe, piping-hot temperature for up to 3 or 4 hours without losing any quality.
Should I smoke the ham with the flat side down or up?
Most experts recommend placing the ham with the flat, cut side down on the grill grate. This protects the interior meat from direct exposure to the heat and helps the ham stand stably. If you are using a roasting pan inside the smoker, the same rule applies. Placing the fat cap (the rounded side) facing up allows any rendered fat to melt down over the sides of the ham, naturally basting it as it cooks.
How long can I keep the leftover smoked ham?
Once smoked and cooled, your ham will stay fresh in the refrigerator for 3 to 5 days if kept in an airtight container or tightly wrapped in foil. If you find yourself with more leftovers than you can eat in a week, smoked ham freezes exceptionally well. Sliced or diced ham can be frozen for up to 2 months. It makes an excellent addition to future soups, bean dishes, or breakfast scrambles.