Average suggested temperature – smoking times…. “Whole Bone In Ham”

[stewstrum]

What is the cooking/smoking time for a whole bone in ham per pound/kilo or (Approximate size 7 Kilo) with these assumptions? We have pre-heated the smoker… The ham is up to room temp… We don’t open the door every 15 minutes to check and see if it is done… We maintain a consistent temperature in the box… no seal leaks around the door… Etc. Etc.

Then…. what would be the approximate cooking time and temp be for ( 6 Six ) of them in the same box at the same time?

We have a large smoker available to us… but cannot start until around 8:00 PM and need to be done early the following AM (12 Hours) so as not to piss off the neighbors….  Bottom line is that we need to know if this is enough time before we start. The guy that built this box… and who would know the answer to this question is history…. And his wife has no idea…. But has seen him do it in the past.

Oh… and our motto is: Go Big or Go Home. Lol     We don’t have the time to play around and practice. She will be moving the smoker and all of his equipment out of the area in just a few weeks.

 

[chef jimmyj]

We need more details...Is this Ham Cured or just as it comes off the Pig? Do you just wish to Slice it or are you wanting to Pull the meat? How hot can the Smoker get?...JJ

 

[stewstrum]

Thanks for getting back to me…. Question #1 Our plan is to remove the skin, inject and wet cure the ham for 7 days and dry it for 2-two prior to going in the box. Question #2 Our plan is to slice the hams after they hit the frig for a couple of days. Question #3 I really don’t know the maximum temperature it can run at…  She told me her husband used to bring it up to 200F “ish” for a couple of projects…. but other than that she was not sure as he usually preferred to run it at about 150.

 

[chef jimmyj]

You should be able to get the job done in about 5-6 hours if you Smoke them between 225*F and 250*F. You are looking for an Internal Temp of 150*F. At a lower temp you will get a Smokier flavor, 200*F should fit your time frame...JJ