Ham is the undisputed centerpiece of holiday gatherings and Sunday dinners. While most hams you buy at the grocery store are already “city hams”—meaning they are cured and fully cooked—simply heating them in the oven can sometimes result in a dry, uninspiring main dish. Taking that pre-cooked ham and putting it back on a smoker is the secret to transforming a standard meal into a gourmet experience. By adding a layer of wood-fired depth and a tacky, caramelized glaze, you elevate the meat beyond its humble beginnings.
The most common question for backyard pitmasters is exactly how long to smoke a cooked ham. Since you aren’t cooking the meat to reach a safe internal temperature for “doneness” in the traditional sense, the process is more about “reheating with style.” This guide covers every nuance of timing, temperature, and technique to ensure your ham remains juicy while soaking up that perfect kiss of smoke.
Understanding the Pre-Cooked Ham Baseline
When you purchase a ham labeled “fully cooked,” it has already been heated to at least 145 degrees Fahrenheit during processing. This means your job isn’t to cook the protein fibers from raw, but rather to bring the ham back up to a serving temperature without evaporating all its internal moisture.
The goal is to reach an internal temperature of 140 degrees Fahrenheit. This is the sweet spot where the fat has rendered slightly, the meat is hot throughout, but the cellular structure hasn’t collapsed into a dry, stringy mess.
Determining Your Timeline: How Long to Smoke a Cooked Ham
On average, you should plan for 15 to 20 minutes of smoking time per pound of ham when your smoker is set to 225 degrees Fahrenheit or 250 degrees Fahrenheit.
A standard 8 to 10-pound bone-in ham will typically take between 2.5 and 3.5 hours to reach the target internal temperature. However, several factors can shift this timeline:
The Impact of Bone-In vs. Boneless
Bone-in hams generally take longer to heat through because the bone acts as an insulator initially, though once it gets hot, it helps distribute heat from the inside out. Boneless hams are more uniform and may heat up faster, but they are also more prone to drying out because they lack the structural protection and collagen provided by the bone.
Spiral Sliced vs. Whole Cooked Ham
Spiral sliced hams are incredibly convenient, but they are the most fragile when it comes to smoking. Because the meat is already sliced down to the bone, there is a massive amount of surface area exposed to the air. If you smoke a spiral ham for too long, the slices will curl and turn into “ham jerky.” For spiral hams, you should aim for the lower end of the time spectrum—roughly 12 to 15 minutes per pound—and consider wrapping it in foil for a portion of the cook.
Smoker Temperature Consistency
If you are running a pellet grill or an offset smoker at a steady 225 degrees Fahrenheit, the 15-20 minute per pound rule is very reliable. If you prefer to “hot smoke” at 275 degrees Fahrenheit to speed things up, you can drop the time to about 10-12 minutes per pound, though you risk a less pronounced smoke ring and potentially tougher exterior edges.
Preparing the Ham for the Smoker
Before the ham even touches the grates, preparation is key to managing your time and flavor profile.
Start by removing the ham from its packaging and patting it dry. Many pitmasters like to score the outside of the ham in a diamond pattern, cutting about 1/4 inch deep. This doesn’t just look beautiful; it creates “channels” for your glaze to seep into and increases the surface area for the smoke to penetrate.
Apply a binder if you plan on using a dry rub. A thin layer of Dijon mustard or maple syrup works perfectly. Unlike a brisket or pork butt, you don’t want a heavy, salty rub because the ham is already quite salty from the curing process. Instead, opt for a rub heavy on brown sugar, cloves, cinnamon, or even a touch of chipotle powder for heat.
The Best Wood for Smoking Ham
Since you are only smoking the meat for a few hours, the type of wood you choose matters. You want something that complements the sweetness of the pork without overpowering it.
Fruitwoods like apple, cherry, or peach are the gold standard for ham. They provide a mild, sweet smoke that enhances the natural flavor of the meat. If you want something a bit bolder, maple or pecan wood offers a wonderful nutty profile. Avoid heavy woods like mesquite, which can turn the ham bitter during the reheating process.
Step-by-Step Smoking Process
Set your smoker to 225 degrees Fahrenheit. Once the smoke is “blue” and clean, place the ham directly on the grill grates. If it is a half-ham, place it cut-side down to protect the interior meat from direct heat exposure.
During the first two hours, leave the ham alone. This is when the majority of the smoke absorption happens. You don’t need to spritz yet, as the ham usually has enough internal moisture to hold steady for the first half of the cook.
After the two-hour mark, begin checking the internal temperature with a reliable meat thermometer. Once the ham hits 120 degrees Fahrenheit, it is time for the glaze. Applying the glaze too early can result in the sugars burning, turning your beautiful centerpiece black.
The Art of the Glaze
The glaze is what transforms a smoked ham into a legendary meal. Most glazes follow a simple formula: a sugar base (brown sugar, honey, or maple syrup), an acid (apple cider vinegar, pineapple juice, or orange juice), and aromatics (cloves, mustard, or ginger).
Brush the glaze liberally over the ham every 15 to 20 minutes during the final hour of cooking. This layering technique creates a thick, tacky bark that is packed with flavor. If you find the ham is browning too quickly, you can tent it loosely with aluminum foil to protect the surface while the center continues to warm.
Resting Your Smoked Ham
One of the biggest mistakes people make is slicing into the ham the moment it comes off the smoker. Even though it was already cooked, the reheating process causes the juices to migrate. If you cut it immediately, those juices will end up on your cutting board rather than in the meat.
Remove the ham from the smoker when it hits 135 degrees Fahrenheit. Carry-over cooking will bring it up to the final 140 degrees Fahrenheit while it rests. Tent it with foil and let it sit for at least 20 to 30 minutes. This rest period allows the fibers to relax and reabsorb the moisture, ensuring every slice is succulent.
Tips for Success and Troubleshooting
- If you are worried about the ham drying out, place a water pan in your smoker. The humid environment prevents the surface of the meat from becoming leathery.
- For those using a spiral sliced ham, consider smoking it in a shallow disposable aluminum pan. Pour an inch of apple juice or pineapple juice into the bottom of the pan. This creates a “steam bath” effect that keeps the pre-cut slices moist while the top of the ham still gets plenty of smoke and glaze.
- Always use a probe thermometer. Timing by weight is a great guideline, but every ham is shaped differently. A long, thin ham will heat much faster than a thick, round one of the same weight. Measuring the temperature at the thickest part of the meat (avoiding the bone) is the only way to be 100% sure of your timing.
Frequently Asked Questions
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Can I smoke a ham that is labeled “keep refrigerated” but not “fully cooked”?
No, if the ham is not labeled “fully cooked,” it is likely a “cook-before-eating” ham or a fresh ham. These require a completely different cooking strategy. A “cook-before-eating” ham must be smoked until it reaches an internal temperature of at least 145 degrees Fahrenheit followed by a three-minute rest, and it will generally take much longer to cook than a pre-cooked city ham.
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Should I wrap the ham in foil while smoking?
You do not need to wrap the ham for the entire duration if you want a good smoke flavor and a nice crust. However, if you notice the edges are getting too dark or if you are smoking a spiral sliced ham, wrapping it in foil for the first 90 minutes can help retain moisture. You can then unwrap it for the final hour to apply your glaze and let the exterior firm up.
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Is 225 degrees Fahrenheit or 250 degrees Fahrenheit better for ham?
Both temperatures work well. 225 degrees Fahrenheit is better if you have plenty of time and want maximum smoke penetration. 250 degrees Fahrenheit is often preferred by many because it speeds up the process slightly and helps the sugars in the glaze caramelize more effectively without significantly increasing the risk of drying out the meat.
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How do I store and reheat leftovers?
Leftover smoked ham should be cooled and refrigerated within two hours. It stays fresh in the fridge for 3 to 5 days. When reheating leftovers, do so gently. A low-temperature oven (around 300 degrees Fahrenheit) with a splash of water or broth in the pan, covered tightly with foil, is the best way to keep the meat from drying out during the second round of heating.
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Does the glaze prevent smoke from entering the meat?
Yes, a heavy glaze applied too early can act as a barrier to smoke. This is why it is recommended to smoke the ham “naked” or with just a light dry rub for the first few hours. Once the meat has absorbed a sufficient amount of smoke and reached about 120 degrees Fahrenheit, you can start applying the glaze to finish the dish.