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Ham in a few hours

post #1 of 9
Thread Starter 
I just bought a 10lb "Ready to Cook" half ham for tomorrow (actually later today now since it's past midnight here). The instructions say to bring it to an internal temperature of 148°F (which should take about 18 minutes per pound at 350°F). I applied yellow mustard to my ham and have rubbed it down good with Jeff's Naked Rib Rub. The ham is now in the refrigerator absorbing all of those great flavors from the rub.

Since this ham does not appear to be already cooked and since I will be doing the cooking, what temperature should I be smoking the ham? I assume it's somewhere in the 250°F - 350°F range, but I would like some advice. Clearly I'm going to smoke the ham until it reaches the 148°F mark as suggested on the package, but knowing a good smoke chamber temperature would be nice.

Preliminary Q-view is presented below icon_smile.gif
post #2 of 9
I may be wrong but that looks like a precooked ham.....

Cook at 250ish is my suggestion. Im curious to see what the rest of the guys think on this one because first off I would cook until atleast 185 for slicing. 148 to me suggests its precooked and you are just basically warming it....Someone will be along shortly..Post some queu view
post #3 of 9
Thread Starter 
I was thinking the same thing since I only had to go to 148°F.
post #4 of 9
That does looked like a precooked ham. I say a smoker temp of 220 - 250, and cook til an internal of at least 170 - 175. Good luck, I'd say about 4 hours just looking at it.

post #5 of 9
Thread Starter 
So you would go higher than what the package suggests, namely 148°F? I read on Smithfield's website that "overcooking tends to dry out the ham."
post #6 of 9
That's definitely pre-cooked. 150F internal or so is fine, you really just need to warm it. If you want to add smoke etc...just put it in the smoker at around 225-250 with wood and you'll be fine.
post #7 of 9
Thread Starter 
Sounds good then. I'll smoke it at 225°F - 250°F until it reaches an internal temperature of 148°F. I'm looking forward to tasting this ham already :-)
post #8 of 9
I do these precooked all the time on the smoker. They are great. I don't worry about internal temperature, since they are already cooked. Just warm it up. Typically a 8-10 lb ham is on for 5-6 hours 225-250 with lots of hickory.

Check this out for a nice maple bourbon rub and mop:

post #9 of 9
I just follow the advice Jeff gives in his video, 225-250 in the smoker for 3 hours, no need to probe the meat since it is already cooked, worked perfect for me.
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