Bone in Ham

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Meat Mopper
Original poster
Nov 30, 2006
Strang, Nebraska
Can anyone tell me how long I need to smoke a bone in ham. I have had it in a brine since Tuesday night and I plan on smoking it on Sunday. I want to smoke it and after it is done I plan on freezing it to cook on another day. The ham weighs about 8 to 9 pounds.
LTS-just wondering, is this a FRESH ham? Figure 1 1/2 hours per pound or smoke it with chamber temps between 220-250* and pull it when it reaches 160* internal.
It is a fresh ham and I want to cook it at a later date. I just want to smoke it enough for the flavor. I was wondering if I smoke it to 152 degrees, if that would be enough. My wife likes to cook hams all day in the crock pot. When she does that she pulles the ham.
If all you want to do is to impart a smoky flavor to the ham, then 152* should do it, just remember to cool it down quickly below 40* and then get it into the freezer. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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