Pork · smoking times
How long to smoke Ham (fully cooked, reheated)
At 250°F, plan on 30 to 35 minutes per pound. A 10 lb ham takes about 5 to 6 hours. Pull it at 140°F.
Most store-bought hams are already cooked; smoking is reheating them with flavor. These times are for a fully cooked ham.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 6 lb | 3.5 to 4.5 hours | 3 to 3.5 hours | 2.5 to 3 hours |
| 8 lb | 4.5 to 6 hours | 4 to 4.5 hours | 3.5 to 4 hours |
| 10 lb | 6 to 7.5 hours | 5 to 6 hours | 4 to 5 hours |
| 12 lb | 7 to 9 hours | 6 to 7 hours | 5 to 6 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 140°F |
| USDA safe minimum | 140°F |
| Suggested rest | 15 to 20 min |
Plan your start time
Tips for ham
- USDA says to reheat fully cooked hams packaged in USDA-inspected plants to 140°F, and all other cooked hams to 165°F. A fresh (uncooked) ham is a different cut and needs 145°F plus a 3-minute rest.
- Glaze during the last 30 minutes so the sugar caramelizes without burning.
- Cook it cut side down in a pan or foil to hold in moisture.
Best wood
Apple, Cherry, Hickory, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.