A ham will take about three hours to smoke in your smoker at 240 degrees F. This is roughly 20 minutes per pound of pre-cooked ham. When fully warmed, the interior temperature should be 140 degrees F.
How long should a cooked ham be smoked at 225 degrees
It takes 4 hours. If you use a pellet smoker or don’t have a temperature gauge, set it to 225 degrees for 1.5 minutes, then check the temperature inside.
At what temperature should cooked ham be smoked
It’s really just a matter of heating the pre-cooked ham to an internal temperature of 140 degrees Fahrenheit (F) before adding any additional flavor. No need to marinate or prepare anything.
- Before smoking the ham, make sure it is completely dry.
- Smoke at 225F (250C). Ham will not dry out if the temperature is kept low.
- While the ham is smoking, prepare the honey glaze.
- When the ham reaches an internal temperature of 130 degrees F, glaze again and continue cooking until the glaze has slightly caramelized.
- When the ham’s internal temperature reaches 140 degrees F, remove it from the oven.
- While the ham is resting, apply the final glaze. Serve after the tenting is loose in foil for up to 30 minutes.
When smoking the ham, keep the temperature low, between 225 and 250 degrees Fahrenheit, to keep the ham moist.
How to Smoke on a Traeger or Pellet Grill
If you do not wish to use the smoke setting on your pellet grill, repeat the above procedure. The temperature range for smoke is 160F to 180F, which will significantly increase smoking time while adding a little smoke flavor.
How to Sip on Big Green Eggs or Grill Kamado
Repeat the above mentioned procedure. No need for a pot of water with Big Green Eggs because of its efficiency. After heating, close the daisy wheel and bottom vent almost completely to maintain a temperature of 225250 degrees F.
How to Smoke on a Yoder or Offset Smoker
Repeat the above mentioned procedure. Start with lump charcoal when heating the smoker, then cook with only wood chips or logs. The heat will be retained by the coals of the wood, while the taste will be added by the wood.
In offset smokers, a water pan with a fully open vent for airflow is recommended.
Is it possible to smoke completely cooked ham
You don’t need a lot of heat because the ham is already done. With that much sugar, the idea is to smoke the meat instead of burning it. I use a digital thermometer and aim for a temperature of 140 degrees. Allow 1 1/2 hours for the ham to smoke.
How long does it take a 10 pound ready ham to smoke
Cooked ham usually takes about 20 minutes per pound to smoke. When the ham is thoroughly warmed, the internal temperature of the thickest area should read 140 degrees F. I found that using a remote thermometer allowed me to leave the probe on the ham in the smoker while still monitoring the temperature of the ham from inside the house.
In e-smokers, how long do you smoke cooked ham
A ham will take about three hours to smoke in your smoker at 240 degrees F. This is roughly 20 minutes per pound of pre-cooked ham. When fully warmed, the interior temperature should be 140 degrees F.
Hurry see this recipe
- Heat Traeger to 375 degrees F and add boneless ham.
- Make a spread of dry rub butter with spices.
- While smoking, brush the smoked ham twice.
- Smoke the ham for 90 minutes, or until it reaches 140 degrees Fahrenheit.
Step by step details
- Preheat the Traeger pellet smoker grill to 375F. Remove the boneless ham from its packaging and pat dry with a paper towel.
- (Photo A) Immediately place the ham on the Traeger grill rack.
- (Picture B) To make the butter glaze, mix all the ingredients in a small saucepan (butter, ground spices, rosemary) and place in the Traeger smoker. Allow the ingredients to heat for 20 minutes, or until the butter is completely melted.
- (figure C) Brush half of the melted herb butter all over the ham after 30 minutes of smoking. Spread the remaining glaze all over the ham after another 30 minutes.
- Smoke the ham for about 90 minutes in the Traeger, or until it is completely warm and reaches an internal temperature of 140 degrees F.
- (figure D) Remove the smoked ham from the oven and leave for 10-15 minutes to allow the juices to settle. Serve with a tasty side dish, such as crock pot sweet potato.
Wasn’t the ham smoked?
When you buy ham from a store, the ham is usually smoked and smoked. You can unwrap it and eat it as is if you want. But you didn’t come here with the intention of doing that, did you?
Why smoke again?
They are already smoked when you buy one of these cooked hams. They are often smoked and have a hickory taste. When you smoke again, you can add your personal touch using a wood such as apple, peach, or pecan. You may want to try smoking it with hickory wood to bring out the flavor. Plus, letting your guests know you’re offering “twice smoked ham” is more flattering.
For beginners…
Preheat your grill to 225 degrees Fahrenheit. While you wait for the temperature, remove the ham from the package and scrub with your favorite scrub. You know how there are little glaze packets in the package? Replace it with the one I included in this recipe! Later, I will discuss it. In any case, cook the ham for two hours at 225 degrees Fahrenheit on the grill, then season!
Add some flavor
True, you might just smoke ham on the grill, but why not spice it up and make it stand out from the crowd? Place the ham in a foil pan (if you’ve never done this before) and pour half a cup of teriyaki sauce, a cup of orange juice, and half a can of Dr Pepper over the ham as the liquid drops into the pool in the foil pan.
Wrap the foil around the ham and skillet, then turn up the heat to 275F for a few more hours, or until the ham’s internal temperature reaches 140F.
Starting to tear up
Start working on the glass as soon as the twice smoked ham reaches 140F. I was first worried about making the glaze because it sounded like something only a talented chef could do. Then I decided to give all that confidence a try. These are so much fun to make! Brown sugar, orange juice, teriyaki sauce, Worcestershire sauce, honey, chili powder, hot chocolate mustard, crushed cloves and cinnamon all combine in a sauce pan for this one. Apply to medium heat, remove from heat once it starts to boil, and set aside for a few minutes until thickened.
I don’t blame you if you feel a little overwhelmed after reading the entire sentence of that material. When I find a dish with a lot of ingredients, I usually skip it and move on. You probably already have a lot of these items in your kitchen, so you’re halfway there!
Back to Ham
Now that your glaze is done, return to the twice-smoked ham and carefully transfer the liquid from the foil pan into a separate container for further basting. Once the ham is alone in the skillet, drizzle the glaze over it until the saucepan is empty. Since you want the glaze to burn into the ham, I recommend baking it for a few minutes to get that caramel effect.
NOTE: If you have access to a grill torch, you can use it instead. That’s more fun to do.
“Ham what? Not the ham I just bought.
Allow the twice smoked ham to rest for a few minutes before slicing! While most hams are spiral-cut, you can go against the rules and slice from top to bottom.
Looking for a new way to serve this ham with a side dish? Check out this corn pudding dish from the South!
NOTE: If you recognize the movie quote I chose for the title of this section, we can be friends.
Do you smoke ham wrapped in foil
Prepare Your Ham for Smoking I always add a few pieces of wood to your coals once it reaches 225 degrees. Now it’s just a matter of putting your ham on the smoker. Remove the ham from the smoker after two (2) hours at 225 degrees and wrap in aluminum foil.
Is it possible to smoke cooked meat
Yes, you can smoke cooked food. You may want to do this so you don’t have to worry about the temperature of the food, as well as because you’ll have a much faster cooking time. If you’re smoking pre-cooked meat, make sure it’s not smoked before grilling.
In expert smokers, how do you smoke ham
Place the ham on the bottom of the smoker, leaving room on the rack above for the sides. In the thickest part of the ham, place a digital thermometer. The top vent must be opened. Cook the ham until it reaches 130 degrees Fahrenheit. Depending on the size of the ham, this can take 90 to 150 minutes (1 1/2 to 2 1/2 hours). At 60 minutes, you should double check. If necessary, refill the wood chips and water every 45 minutes.
