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Cured Hams Smoke Faster
A cured ham is already cooked, so smoking the ham is done solely to add flavor. Rub the ham with spices and place it in the refrigerator overnight. Smoke the ham at about 210 degrees F for 2-1/2 hours. Baste the ham with a brown sugar glaze every hour as it cooks. Since the ham is already cooked, you can modify the cooking time based on your needs.
Fresh Hams Require More Preparation
An uncooked, or fresh ham, requires more advance preparation. The ham should marinate in glaze overnight, and your smoker must be equipped with a water pan. You will also need time to soak the wood chips. Insert a meat thermometer into the deepest portion of the ham and smoke at about 170 degrees F for 6 to 8 hours, or until the meat's internal temperature reaches 160 degrees F.
Smoking a cured ham is a fast and easy process, taking only a few hours. When smoking fresh ham, a meat thermometer is the best guide for determining doneness.