How to smoke a ham?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

freak90

Newbie
Original poster
Dec 23, 2014
1
10
The wife wanted a smoked ham for Christmas dinner. I've never smoked a ham. I just bought a cured ham at the butcher shop. It's not cooked at all. Anything I need to know going in to make this a success? Time? Temp? Seasoning?
 
If it is already cured, that's the hard part - just smoke it!  See http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham for the complete process for future reference.  Smoke it at 225° - 240° until internal temp reaches 135" for partially cooked ham (requires further baking in the oven to 146°), or 146° in the smoker to fully cooked temperature to serve either hot or cold or to re-warm up.  Add wood as to what you desire, from mild fruit wood to hickory or mesquite.  Time, never know, see link.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky