How to smoke a ham

Quick Scoop: Smoke a ham low and slow at about 225°F to 250°F, season or glaze it as you like, and cook until the thickest part reaches a safe serving temperature of about 140°F to 145°F. A meat thermometer is the easiest way to avoid drying it out.

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Simple method

  1. Preheat your smoker to 225°F to 250°F.
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  2. Use a fully cooked ham or a fresh ham, depending on the result you want; many guides recommend scoring the fat cap so smoke and glaze can penetrate better.
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  3. Place the ham in the smoker, often cut- side down, and smoke it slowly.
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  4. If you want extra moisture, baste periodically or add a little liquid in the pan and cover loosely if the surface starts to dry out.
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  5. Finish when the internal temperature reaches about 140°F to 145°F, then let it rest before slicing.
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Flavor ideas

  • Sweet glaze: Brown sugar, maple, or honey works well on smoked ham.
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  • Wood choice: Cherry, hickory, or peach are common smoking woods mentioned in ham recipes.
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  • Extra depth: A dry rub or overnight seasoning can help the flavor soak in more fully.
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Key tips

  • Do not overcook it, or the ham can turn dry and bitter.
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  • Use a thermometer instead of guessing.
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  • For easier cleanup, many cooks use a disposable aluminum pan.
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Meta description

Learn how to smoke a ham with the right temperature, timing, glaze, and wood choices for a juicy, flavorful result.

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

TL;DR: Smoke at 225°F to 250°F, season or glaze, and pull the ham around 140°F to 145°F for the best texture.

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