For a standard fully cooked smoked ham, plan on heating it at 325°F (163°C) for about 15–20 minutes per pound, until it reaches an internal temperature of 140–145°F, then rest it 10–15 minutes before slicing.

Quick Scoop

Basic timing (oven, fully cooked smoked ham)

  • Oven temperature: 325°F (163°C).
  • Time per pound:
    • Bone-in smoked ham: about 18–20 minutes per pound.
* Some recipes use a slightly shorter range of 15–20 minutes per pound depending on oven and ham shape.
  • Target internal temperature: 140–145°F in the thickest part (for “heat and serve” smoked hams).
  • Rest time: Let the ham rest 10–20 minutes before carving so juices redistribute.

Example:

  • A 10 lb smoked ham at 18 minutes per pound ≈ 3 hours in the oven (plus resting time).

If you are double‑smoking on a grill/smoker

When people say “smoked ham” they often mean taking an already smoked, fully cooked ham and smoking it again for extra flavor.

  • Smoker temp: usually 225–325°F, commonly around 250–275°F.
  • Typical total time: about 3–5 hours depending on ham size and smoker temp.
  • Process example:
    • Smoke at ~275°F until the internal temp is around 125°F.
* Glaze and return to smoker until 140°F internal, then pull and rest.

If the smoked ham is “cook before eating”

Some smoked hams are not fully cooked and must be brought from raw to safe temp.

  • Oven temp: 325°F.
  • Time: about 18–20 minutes per pound for a whole, bone‑in smoked ham.
  • Target internal temperature: at least 145°F with a 3‑minute rest.

Handy rule of thumb

  • Check the label:
    • If it says “fully cooked” or “heat and serve,” you’re reheating to 140°F.
* If it says “cook before eating,” follow the longer per‑pound time and ensure it reaches 145°F and rests.
  • In all cases, use a meat thermometer; ham size, shape, and oven accuracy can shift the exact time by 20–30 minutes.

Information gathered from public forums or data available on the internet and portrayed here.