Smoked ham (a.k.a. double-smoked ham) is one of the easiest big-payoff cooks. Almost every grocery-store ham is already fully cooked and cured — your job is to add real wood smoke flavor, build a glazed crust, and bring it back to 140°F internal. Plan for roughly 15–20 minutes per pound for bone-in at 250°F, or 10–15 min/lb for boneless / spiral-sliced cuts. Apply your glaze when the internal temp hits ~130°F so the sugars set without scorching.
| Method | Smoker Temp | Time |
|---|---|---|
| Low & Slow | 225–250°F | ~18 min/lb |
| Standard | 275°F | ~14 min/lb |
| Hot & Fast | 325°F | ~10 min/lb |
Pull ham (bone-in or boneless) off the smoker at an internal temperature of 140°F, then rest for 20 min.
| Weight | Estimated Smoke Time |
|---|---|
| 7 lbs | 2–2.5 hrs |
| 9 lbs | 2.5–3 hrs |
| 11 lbs | 3–3.5 hrs |
| 14 lbs | 3.5–4.5 hrs |
Estimates use the recommended Double-Smoked Bone-In Glazed at 250°F method. Every smoker and every cut runs a little different — treat these as planning numbers and always cook to internal temperature, not the clock.
Wrapping is the biggest timing lever on a ham (bone-in or boneless) cook. The recommended Double-Smoked Bone-In Glazed method uses no wrap, but each method below takes a different approach:
At 225–250°F, plan on ~18 min/lb — most cooks land around 1.5–4 hrs. Always cook to internal temperature (140°F), not to time alone.
225–250°F is the recommended low-and-slow range for ham (bone-in or boneless). Pull it off the smoker when the internal temperature reaches 140°F. In a hurry, 325°F also works — expect ~10 min/lb.
No wrap needed — ham (bone-in or boneless) is best smoked unwrapped the entire cook for maximum bark and smoke flavor. After pulling it at 140°F, rest for about 20 min before serving.
Plan your cook with the free meat smoking time calculator