Smoking a ham is perhaps one of the most rewarding projects a backyard pitmaster 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 temperature requirements is the difference between a succulent, smoky masterpiece and a dry, disappointing hunk of meat.
The question of how long to smoke ham isn’t answered with a single number. It depends heavily on the type of ham you start with, its weight, and the internal temperature you are aiming to achieve. Because most hams purchased at the grocery store are already cured and precooked, the process is often more about “double smoking” and glazing rather than cooking from scratch. However, if you are starting with a fresh green ham, the rules change entirely.
Understanding Your Starting Point: Pre-Cooked vs. Fresh Ham
Before you even fire up the pellet grill or offset smoker, you must identify what kind of meat is sitting on your counter. This is the single biggest factor in determining your timeline.
Smoking a Pre-Cooked or City Ham
Most hams found in the meat aisle are “city hams.” These have been wet-cured in a brine and fully cooked by the processor. When you smoke these, you are essentially reheating them while adding a layer of authentic wood-fired flavor.
For a pre-cooked ham, you generally need to plan for 15 to 20 minutes per pound when smoking at a temperature of 225°F to 250°F. Since the meat is already safe to eat, your goal is simply to reach an internal temperature of 140°F, which ensures the meat is hot throughout without losing its moisture.
Smoking a Fresh Green Ham
A fresh ham is raw pork that has not been cured, smoked, or cooked. This requires a much longer commitment and a different internal temperature target. Because you are cooking raw pork, you must reach an internal temperature of at least 145°F for safety, though many prefer taking it higher for better texture.
For a fresh ham, expect a cook time of 20 to 30 minutes per pound at 225°F. A large 15-pound fresh ham can easily take 7 to 10 hours to finish.
Recommended Smoking Temperatures and Timelines
Maintaining a consistent environment inside your smoker is crucial. Most experts agree that the “sweet spot” for smoking ham is between 225°F and 250°F. This range is low enough to allow the smoke to penetrate the meat before the exterior becomes too dark or tough, but high enough to move the meat through the “danger zone” for bacterial growth at a reasonable pace.
The 225°F Standard
At 225°F, you are prioritizing smoke absorption. This is the ideal temperature if you have plenty of time and want a deep, mahogany color on the outside of your ham.
- 8-lb Pre-cooked Ham: 2.5 to 3 hours
- 10-lb Pre-cooked Ham: 3 to 4 hours
- 12-lb Pre-cooked Ham: 4 to 5 hours
The 250°F Fast-Track
If you are running slightly behind schedule, bumping the heat to 250°F is perfectly acceptable. It will shave about 3 to 5 minutes off the cook time per pound without significantly sacrificing the quality of the finished product.
Factors That Influence Cooking Duration
While weight is the primary metric, several variables can cause your ham to finish earlier or later than the averages listed above.
Bone-In vs. Boneless
Bone-in hams generally take longer to cook because the bone acts as an insulator, and the density of the meat surrounding the bone requires more energy to heat up. However, the bone also provides better flavor and prevents the meat from drying out as easily. Boneless hams are more uniform in shape and cook faster, but they can become dry quickly if you aren’t monitoring the internal temperature closely.
The Shape of the Ham
A long, thin ham will cook faster than a thick, spherical ham, even if they weigh the same. This is because heat travels from the surface to the center; a shorter distance to the center means a faster cook.
Weather Conditions
Your smoker is an oven that lives outside. If it is 30 degrees and windy, your smoker will struggle to maintain heat, and every time you open the lid, you will lose a significant amount of progress. Conversely, on a hot summer day, your smoker might run slightly hot, speeding up the process.
Step-by-Step Breakdown of the Smoking Process
To get the most out of your time, follow this general workflow for a standard cured ham.
Preparation and Scoring
Remove the ham from its packaging and pat it dry. Many pitmasters like to “score” the fat cap by cutting a diamond pattern about 1/4 inch deep into the surface. This allows the smoke to penetrate deeper and gives the glaze a place to settle.
Choosing the Right Wood
Since ham is often associated with sweet flavors, fruitwoods are the most popular choice.
- Apple: Mild and sweet, perfect for a traditional profile.
- Cherry: Adds a beautiful reddish hue to the meat.
- Hickory: Stronger and more traditional, great if you want a “country” flavor.
- Pecan: A middle ground that offers a nutty, rich smoke.
The First Phase: Smoking
Place the ham directly on the grill grates, cut-side down if it is a half-ham. This protects the meat from drying out. Let it smoke undisturbed until it reaches an internal temperature of about 120°F. This is usually about 75% of the way through the total cook time.
The Second Phase: Glazing
Once the ham hits 120°F, it is time to apply your glaze. Applying it too early can result in the sugars burning and turning bitter. Brush a thick layer of your favorite honey, maple, or brown sugar glaze over the entire surface. You can repeat this every 15 to 20 minutes until the ham reaches its final target temperature.
How to Know When the Ham is Done
You should never rely solely on a clock when smoking meat. A high-quality digital meat thermometer is your best friend.
For a pre-cooked ham, you are looking for an internal temperature of 140°F. This is the temperature at which the meat is hot and the fats have softened, but the moisture is still trapped within the muscle fibers.
For a fresh ham, you should aim for 145°F followed by a mandatory rest. Some prefer taking fresh ham to 160°F if they want a texture that is easier to shred or pull, though 145°F is the standard for slicing.
The Importance of the Rest Period
One of the most overlooked steps in the “how long” equation is the rest time. Once you pull the ham off the smoker, it needs to sit for at least 15 to 30 minutes. During this time, the internal juices—which have been pushed toward the center by the heat—redistribute throughout the meat. If you slice into a ham the moment it comes off the heat, all that delicious moisture will run out onto your cutting board, leaving the meat dry.
Tenting the ham loosely with aluminum foil during the rest will keep it warm without softening the crust or “bark” you worked so hard to create.
Troubleshooting Common Smoking Issues
Even with the best planning, things can go wrong. If you find that your ham is cooking too fast, lower the temperature of your smoker to 200°F to slow down the process. If the exterior is getting too dark but the center is still cold, wrap the ham in foil with a little bit of apple juice or cider; this creates a steaming effect that speeds up the internal cooking while protecting the surface.
If the ham is taking too long and your guests are getting hungry, you can increase the heat to 300°F for the final 30 minutes. Because ham is quite forgiving (especially bone-in varieties), a short burst of higher heat won’t ruin the texture as long as you pull it the moment it hits 140°F.
Frequently Asked Questions
Can I smoke a spiral-cut ham without drying it out?
Yes, but you must be careful. Because a spiral-cut ham is already sliced, it has more surface area for moisture to escape. To prevent drying, it is highly recommended to wrap the ham in foil for the majority of the cook time, opening the foil only for the last 20 to 30 minutes to apply a glaze and let the smoke kiss the meat.
Do I need to spritz the ham while it smokes?
Spritzing with apple juice, apple cider vinegar, or even water every hour can help keep the surface moist and allow more smoke to adhere to the meat. However, if you are keeping the lid closed and maintaining a steady temperature, it isn’t strictly necessary for a pre-cooked ham.
How do I store and reheat leftover smoked ham?
Smoked ham keeps incredibly well. Store it in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in a baking dish with a tablespoon of water or broth, cover tightly with foil, and warm in a 300°F oven until heated through. This prevents the “leftover” taste that occurs when ham is microwaved.
Does the size of the smoker affect the cooking time?
Indirectly, yes. Smaller smokers or electric smokers often recover their temperature faster after the lid is opened, whereas large offset smokers might have “hot spots.” It is always best to place your temperature probe in the thickest part of the meat, away from the bone, to get the most accurate reading regardless of the smoker size.
Should I soak my wood chips or chunks before smoking?
There is no need to soak wood. Soaking wood creates steam, not smoke, and can actually lower the temperature of your coals or heating element. Dry wood provides a cleaner, more consistent blue smoke that produces a better flavor on the ham.