How Long to Smoke a Pre-Cooked Ham: Complete Guide

Smoke a pre-cooked ham for 10-15 minutes per pound at 225-250°F until it reaches 140°F internal temperature. For a standard 8-10 pound ham, this typically takes 1.5-2 hours.

Smoking a pre-cooked ham transforms an ordinary holiday centerpiece into a flavor-packed masterpiece with minimal effort. Unlike raw meats that require lengthy cooking times, pre-cooked hams only need gentle reheating while absorbing that irresistible smoky essence. This guide delivers precise timing, temperature control, and professional techniques to achieve perfectly smoked ham every time—no guesswork required.

Why Smoke a Pre-Cooked Ham?

Pre-cooked hams have already been cured, cooked, and sometimes smoked during processing. Smoking them again serves two key purposes: enhancing flavor complexity and gently reheating without drying out the meat. The low-and-slow smoking process allows wood smoke to penetrate the surface, creating a delicate smoky profile that complements rather than overwhelms the ham's natural sweetness.

Essential Preparation Steps

Before firing up your smoker, proper preparation ensures optimal results:

• Ham selection: Choose bone-in hams for superior moisture retention and flavor development
• Temperature check: Verify your ham is fully cooked (minimum 148°F internal temperature during processing)
• Surface treatment: Score the fat cap in a diamond pattern to help render fat and absorb smoke
• Wood selection: Use mild fruitwoods like apple or cherry for delicate flavor pairing

Smoking Time Guidelines by Weight

Accurate timing prevents drying while ensuring proper reheating. This fact-based reference table provides verified smoking durations:

Ham Weight	Smoking Time	Target Internal Temp	Wood Recommendation
4-6 lbs	45-60 minutes	140°F	Apple or cherry
7-9 lbs	75-90 minutes	140°F	Pecan or maple
10-12 lbs	1.5-2 hours	140°F	Hickory (light application)
13+ lbs	2-2.5 hours	140°F	Fruitwood blend

Source: USDA Food Safety and Inspection Service Cooking Meat Made Safe

Temperature Control: The Critical Factor

Unlike raw meats that require cooking to safety temperatures, pre-cooked hams only need reheating. Maintain these precise temperature parameters:

• Smoker temperature: 225-250°F (never exceed 250°F)
• Target internal temperature: 140°F (measured in thickest part)
• Maximum safe time: 4 hours total in the temperature danger zone (40-140°F)

Using a digital probe thermometer with remote monitoring prevents overcooking. Insert the probe before smoking and set an alarm for 135°F to allow for carryover cooking.

Smoking Process Timeline

Understanding the smoking stages ensures perfect results:

1. Preheat phase (15-20 min): Stabilize smoker at 225°F with wood chips smoking steadily
2. Initial smoking (first hour): Ham absorbs most smoke flavor; maintain consistent temperature
3. Mid-process check (60-75 min): Apply light glaze if desired; verify internal temperature
4. Final phase (last 30 min): Temperature rises more quickly; monitor closely
5. Resting period (15-20 min): Essential for juice redistribution before slicing

This timeline follows USDA Food Safety Guidelines for reheating ready-to-eat meats, ensuring both safety and optimal texture. The USDA Agricultural Handbook No. 81 confirms that reheating pre-cooked meats to 140°F maintains quality while ensuring safety.

Context Boundaries: When Not to Smoke

Not all pre-cooked hams benefit from smoking. Avoid smoking these types:

• Hams labeled "water added" with more than 10% solution (becomes soggy)
• Pre-sliced hams (dries out too quickly)
• Honey-glazed hams (sugar burns at smoking temperatures)
• "Ham and water product" varieties (excessive moisture prevents smoke absorption)

Check the packaging for processing details. The USDA Hams and Food Safety guidelines specify that only "cook-before-eating" hams require full cooking, while ready-to-eat hams only need reheating.

Pro Techniques for Perfect Results

Professional smokers use these methods to elevate pre-cooked ham:

• Moisture barrier: Place a water pan in the smoker to maintain humidity
• Glaze timing: Apply sweet glazes during the final 30 minutes to prevent burning
• Smoke density control: Use just enough wood for light smoke; heavy smoke creates bitter flavors
• Resting protocol: Tent loosely with foil for 15-20 minutes before slicing

Avoid These Common Mistakes

Even experienced smokers make these errors with pre-cooked hams:

• Over-smoking: More than 2.5 hours creates overpowering smoke flavor
• High temperatures: Exceeding 250°F causes moisture loss and texture degradation
• Skipping the rest: Cutting too soon releases precious juices
• Using strong woods: Mesquite or oak overwhelms delicate ham flavors

Final Temperature Verification

Always verify doneness with a reliable thermometer. The ham is properly smoked when:

• Internal temperature reaches 140°F in the thickest part
• Meat feels firm but yields slightly to pressure
• Smoke ring is visible (1/4 to 1/2 inch deep)
• Surface has developed a rich mahogany color

Remember that carryover cooking will raise the temperature 5-10°F during resting. Remove the ham from the smoker at 135°F for perfect final temperature.

Can I smoke a fully cooked ham at 250 degrees?

Yes, 250°F is the maximum recommended temperature for smoking pre-cooked ham. Higher temperatures cause moisture loss and can make the meat tough. Maintain 225-250°F for optimal results.

How long to smoke a 10 lb pre-cooked ham?

A 10-pound pre-cooked ham requires 1.5 to 2 hours at 225-250°F. Monitor internal temperature and remove when it reaches 135°F, allowing it to rest to 140°F.

Should I wrap pre-cooked ham in foil when smoking?

Do not wrap during smoking as this prevents smoke absorption. Only tent loosely with foil during the 15-20 minute resting period after smoking to retain heat without steaming the surface.

What's the best wood for smoking pre-cooked ham?

Mild fruitwoods like apple, cherry, or pecan work best. Avoid strong woods like mesquite which can overpower the delicate ham flavor. Use just enough wood for light smoke production.