Smoked Ham temps?

Discussion in 'Pork' started by dakotavikings, Jan 2, 2008.

  1. Can anyone tell me the temp of the smoker and the temp of the ham internally when done?

    Also, Brine or no brine? Or any other good recipes.

    Thanks, Dakota
  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    A ham is cured so there should be no reason for a brine. Usually I run my smoker between 225º - 250º. Internal temperature depends on if it is a "ready to cook" ham or pre-cooked. Internal temp should be about 140º for a pre-cooked ham and 160 or so internal temp on a ready to cook ham.

    Hope this helps you out. Also I moved this to it's own thread to keep it from getting buried.


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