SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › NOVICE SMOKER ** Smoking a cooked ham
New Posts  All Forums:Forum Nav:

NOVICE SMOKER ** Smoking a cooked ham

post #1 of 9
Thread Starter 

I've read multiple articles on this site, and watched Jeffs smoked ham demo on you tube, as well as a few others about smoking a cooking ham just to infuse smoke flavor and bring up to eating temp.  I was given a rather large bone in ham, 16 lbs.  I was wondering how long and at what temp you guys with more experience would smoke a ham of this size? I am using mesquite as that is what I have readily available and I am using the ECB that has been modified as suggested, with the exception of the vents.

post #2 of 9

Be careful with that mesquite as it can be very strong. A little goes a long way. This is a precured/smoked ham  that is already cooked right? Its not a raw uncured piece of meat? If it is you are basically just heating it up and smoking it for added flavor. I am guessing a 16 pounder is going to take a little while but I can't remember how long I smoked mine for off the top of my head.

post #3 of 9

Welcome to SMF, glad you're here, I've done a few hams, basically you're just heating them up, I take mine to 165° I agree with the Mesquite, a little will go a long way, I go by temp, not time, as with everything, except ribs

post #4 of 9
Thread Starter 

Yeah it is a pre-cured/cooked ham.  I will be using a charcoal/wood combo, so hopefully I wont over smoke the ham. I was shooting for about 6-8 hrs, at around 210F.  Does that seem reasonable?  Or should I just wait for it to reach a certain temperature?

post #5 of 9
Quote:
Originally Posted by BassPlayer4 View Post

Yeah it is a pre-cured/cooked ham.  I will be using a charcoal/wood combo, so hopefully I wont over smoke the ham. I was shooting for about 6-8 hrs, at around 210F.  Does that seem reasonable?  Or should I just wait for it to reach a certain temperature?



You gotta go by temp, IMO

post #6 of 9
Thread Starter 

How much should I expect the outdoor temp to effect my smoking temp?  It's going to be in the 20s when I start with a high of 40.  Which is cold considering that today is in the 70s.

post #7 of 9

icon_cool.gif

I would say you want to take the ham to maybe 140* internal temp. It really shouldn't take that long maybe 4-5 hours tops I would think. Now I would runn the smoker at maybe 230-250ish.

post #8 of 9
Thread Starter 

Thank you for your input, hopefully I don't waste my in-laws hard earned money by screwing this up. 

post #9 of 9

I too am going to smoke a ham for our christmas dinner. I am hoping not to waste my money on screwing it up. I am so glad that you asked these questions. Not only did you help yourself out, you have helped me out too. Thanks Good luck on the ham.icon_cool.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › NOVICE SMOKER ** Smoking a cooked ham