Smoked Ham Temperature Chart

You’re pretty excited about cooking ham. But you’re not sure how long to cook it.

What temperature should you cook it at? Does the size of the ham affect the cooking time?

There are so many questions you might have about the ham cooking process. So we found all the answers and have them below.

Keep reading to learn everything you need to know about smoking ham!

What Temperature Should You Smoke A Ham At?

We recommend smoking ham between 225°F-250°F. The low and slow method is good for many reasons.

Lower temps are less likely to dry out the meat. They also keep the glaze from drying out. The longer cook time allows more smoky flavoring to permeate the finished product.

Fortunately, indirect heat can also lower the chances of drying out the meat. A smoked ham is cooked without direct heat so you can raise the heat and still have somewhat juicy meat.

How Long Should You Smoke A Ham?

You should smoke your ham until a meat thermometer shows a safe internal temperature. The safe temperature for pork is 145°F. For pre-cooked ham, cook it until it’s warm enough to eat.

The approximate cooking time for a 10-pound ham at 325°F would be nearly 2 hours. You would estimate about 15-18 minutes per pound.

If you’re using a smoker, you probably want a lower temperature. Then you should estimate a longer smoking time.

For instance, you should guess at least 20 minutes per pound at 225°F.

The cook time varies based on how hot the heat source is and how big the ham is. The important thing is that it reaches a safe internal temperature.

What Temperature Should Ham Be?

Ham should be cooked to an internal temperature of 145°F.

Use a meat thermometer to check the temperature. Do not let the food thermometer touch the bone. That could result in an inaccurate temperature reading. If your ham is ready before you guest you can keep your ham warm in the oven, just use your thermometer to check the temperature before serving.

If the ham has already been cooked, you can serve it straight out of the fridge. The only reason to heat it is if you think it tastes better that way.

Why Do Temperatures Matter When Smoking Ham?

The finished meat temperature is very important because this kills any foodborne pathogens.

If the meat has already been cooked, the finished meat temperature means that it will be pleasant to eat.

The smoker’s temp or cooking temperature matters because it determines the cooking time.

Different types of meat taste better when cooked at higher temperatures. Some pieces of meat taste better at low temperatures. 

The smoker temp for ham is a personal preference. However, most people agree that lower temperatures are better.

Do You Need To Cook Ham?

Most ham is ready to eat. If your ham is cured and cooked, you don’t need to cook the ham.

You may want to cook the ham for about 10 minutes per pound so that the internal temperature is warm. This is for personal preference and not food safety.

Some hams are not pre-cooked. If you buy fresh ham, you will need to cook it.

The internal temperature of pork should reach 145°F. This is a safe temperature that kills harmful bacteria.

Why Is Ham-Cured?

Curing ham can add flavors. It can also extend the shelf life of the ham.

Curing is the process of adding salt, preservatives, or flavors to the ham.

Dry curing takes a long time because the ham ages for several months. Sometimes the ham will age for over a year. This type of curing results in salty meat.

Wet curing is more popular and results in a delicious product. 

How Much Ham Do I Need?

When buying a bone-in ham, estimate 1/2 pound per person. If the ham is boneless, count on 1/3 pound per person.

Since the bone adds to the weight, but not to the food, you should estimate higher.

If some of the guests are children or vegetarians, you can estimate lower. You also may not need as much ham if you also have other meat or a lot of side dishes.

How Do You Smoke Ham?

Many hams at the supermarket come already smoked. This is because it adds a delicious layer of flavor to the pork product.

However, you can smoke a ham at home if that’s your preference. I love smoking a ham for Christmas its always the centrepiece of the table.

For maximum flavor, make your seasoning rub for the crust. Use brown sugar for sweetness or black pepper for a more savory taste.

Find a glaze recipe to add rich flavor and extra moisture.

Using indirect heat, smoke the ham for the recommended length of time.

Use a digital meat thermometer to check the internal temperature. Insert the thermometer without touching the bone. If the meat is 145°F, you can remove it from the heat.

Let the meat rest for a few minutes before carving and serving.

How Do You Reheat Ham Leftovers?

You can reheat ham leftovers the same way you reheat pre-cooked ham.

Cover it in aluminum foil and add liquid to prevent the meat from drying out.

If you only want to reheat a few slices of ham, you could use the microwave.

How Do You Store Ham Leftovers?

Store leftover ham in the refrigerator for up to a week. Cover the ham so that it doesn’t have direct air contamination.

You can freeze ham for a few months. If you freeze leftover ham, you may want to divide the ham into smaller portions. This will decrease defrost times when you remove it from the freezer.

Ham Cooking Temperature Chart

This ham cooking temperature chart will help you estimate cook times and oven temps.

Whether you’re dealing with raw meat or pre-cooked ham, you mustn’t overcook the ham.

Use this cooking chart to plan your ham dinner:

        Temperature Minutes per pound

Pre-cooked bone-in ham 325°F 15-25

                                  275°F 15-18

                                  225°F 20-30

Pre-cooked boneless ham 325°F 15-24

                                  275°F 12- 20

                                  225°F 20-30

Uncooked bone-in ham 325°F 22-40

                                 275°F 30-40

                                 225°F 35-45

Uncooked boneless ham 325°F 30-40

                                 275°F 15-20

                                 225°F 45-60

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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