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 crucial. Unlike a raw pork shoulder that requires a grueling sixteen-hour session to break down tough connective tissue, smoking a ham is often about reheating, glazing, and infusing deep, smoky layers into a cut that has already been cured.
The short answer to the central question is that it typically takes 15 to 20 minutes per pound to smoke a ham at a consistent temperature of 225°F. However, the total time on the clock depends heavily on the type of ham you bought, its weight, and whether you are starting from a raw “green” state or a pre-cured city ham.
Understanding the Type of Ham You Are Smoking
Before you can calculate your timeline, you must identify what kind of meat is sitting in your refrigerator. Not all hams are created equal, and their preparation requirements vary significantly.
City Hams vs. Country Hams
Most hams found in local grocery stores are “city hams.” These are wet-cured, usually pre-cooked, and often spiral-sliced. When you smoke a city ham, you are essentially performing a “double-smoked” process. This adds a level of craft flavor that mass-produced hams lack. Because they are already cooked, your goal is simply to bring the internal temperature up to 140°F.
Country hams are a different beast entirely. These are dry-cured with salt and aged for months. They are intensely salty and often require soaking in water for 24 hours before they even touch the smoker. Smoking a country ham is more about temperature control and moisture retention than rapid cooking.
Fresh or Green Hams
A fresh ham is an uncured, uncooked rear leg of a pig. If you are smoking one of these, you are essentially making a giant roast. Because it has not been cured or pre-cooked, you must cook it until it reaches an internal temperature of 160°F for safety and texture. This will take significantly longer than a standard city ham—often 25 to 30 minutes per pound.
The Variables of Smoking Time
While the “minutes per pound” rule is a solid baseline, several environmental and physical factors can shift your schedule by an hour or more.
Smoker Temperature Consistency
The ideal temperature for smoking ham is 225°F to 250°F. If your smoker fluctuates or if you are dealing with a cold, windy day, the meat will take longer to absorb heat. Maintaining a steady “low and slow” environment is the key to preventing the outside of the ham from drying out before the center is warm.
The Shape and Size of the Meat
A thick, shank-end ham will cook differently than a wide, flat butt-end ham. Thicker cuts require more time for the heat to penetrate the center. Furthermore, a bone-in ham usually tastes better and retains more moisture, but the bone can also act as a conductor, sometimes altering the internal cook time compared to a boneless variety.
The “Stall” Phenomenon
While more common in brisket or pork butt, larger fresh hams can experience a “stall.” This happens when the moisture evaporating from the surface of the meat cools it down as fast as the smoker heats it up. If your internal temperature seems stuck around 150°F, don’t panic. You can wrap the ham in butcher paper or foil to push through this phase.
Step-by-Step Timeline for a Perfect Smoked Ham
To ensure your dinner is served on time, follow this general progression for a standard 10-pound pre-cooked city ham.
Preparation Phase (30 Minutes)
Remove the ham from the refrigerator about an hour before smoking to take the chill off. Score the skin in a diamond pattern, cutting about a quarter-inch deep. This allows the smoke and your rub to penetrate the fat layer. Apply a binder like mustard or maple syrup, followed by your favorite dry rub.
The Smoking Phase (3 to 5 Hours)
Place the ham in the smoker at 225°F. For the first few hours, your main job is to maintain the fire and perhaps spritz the meat with apple juice or cider vinegar every hour to keep the surface tacky for smoke absorption.
The Glazing Phase (Last 30 to 45 Minutes)
Once the internal temperature reaches 130°F, it is time for the glaze. Whether you prefer a bourbon-brown sugar glaze or a honey-pineapple mixture, apply it liberally. Increase the smoker temperature to 325°F for the final stretch if you want to caramelize the sugars into a sticky, dark crust.
The Resting Phase (20 to 30 Minutes)
Never slice a ham immediately after taking it off the heat. Resting allows the juices to redistribute. If you cut it too soon, the moisture will run out onto the cutting board, leaving you with dry meat. Cover it loosely with foil and let it sit.
Choosing the Right Wood for Ham
The type of wood you use will impact the perceived “heaviness” of the smoke. Since ham is often associated with sweetness, fruitwoods are the gold standard.
- Apple: The most popular choice. It provides a mild, sweet flavor that complements pork perfectly.
- Cherry: Gives the ham a beautiful, deep reddish-hued bark and a subtle sweetness.
- Hickory: The classic “bacon” flavor. Use it sparingly, as it can become overpowering over a long smoke.
- Maple: Excellent for a subtle, sweet aroma that pairs well with honey glazes.
Tips for Success
- Use a high-quality leave-in meat thermometer. Relying on time alone is the fastest way to either serve cold meat or a dry, overcooked disaster. Place the probe in the thickest part of the meat, making sure it isn’t touching the bone.
- Keep a water pan in the smoker. This creates a humid environment which prevents the exterior of the ham from becoming tough or “leathery” during the long exposure to heat.
- If you are smoking a spiral-sliced ham, be extra careful. These are prone to drying out because the slices allow heat to enter the meat from all sides. To prevent this, wrap the ham in foil for the majority of the cook time, opening it only at the end to apply a glaze.
How Long Does It Take to Smoke a Ham? FAQs
How long does a 10 pound ham take to smoke?
At a temperature of 225°F, a 10-pound pre-cooked city ham will typically take between 3 and 3.5 hours to reach the target internal temperature of 140°F. If you are smoking a fresh, raw ham of the same weight, expect it to take closer to 5 or 6 hours to reach a safe internal temperature of 160°F.
At what temperature is a smoked ham done?
For a pre-cooked or “ready-to-eat” ham, the target internal temperature is 140°F. This is warm enough to be delicious and food-safe. For a fresh, uncured ham, you must cook it to an internal temperature of 160°F. If you prefer a “fall-apart” texture similar to pulled pork, you can take a fresh ham up to 190°F or 200°F, though this is less common for traditional ham presentations.
Do I need to wrap the ham in foil while smoking?
Wrapping is not strictly necessary, but it is a great tool for moisture control. For a standard smoke, you can leave the ham uncovered to develop a nice “bark” or crust. However, if you notice the edges are becoming too dark or dry, wrapping it in aluminum foil with a little bit of liquid (like apple juice or pineapple juice) can help steam the meat and keep it tender.
Can I smoke a ham at 275 degrees instead of 225?
Yes, you can smoke a ham at 275°F. Cooking at this slightly higher temperature will reduce the total time by about 20 to 30 percent. This is a popular choice for those who want to speed up the process without sacrificing much in the way of tenderness. Just be sure to monitor the internal temperature closely to avoid overshooting your goal.
Should I put the ham face down or bone side up?
It is generally recommended to place a flat-bottomed ham (like a half-ham) cut-side down on the grate or in a shallow pan. This protects the leanest part of the meat from direct heat and helps prevent it from drying out. For a whole bone-in ham, try to position the thickest part toward the heat source of your smoker.