Quick Scoop: Smoke a fully cooked ham at 225 to 250°F , and heat it until the internal temperature reaches 140°F. If you’re smoking a fresh/raw ham , cook it to 145°F internal, with a smoker range that can go up to about 325°F if needed.

Best Temp

For most holiday hams, 225 to 250°F is the sweet spot because it adds smoke flavor without drying the meat out. Some guides allow going as high as 275 to 300°F for glazing or finishing, but the key is watching the internal temp closely.

Internal Temp

  • Fully cooked ham: pull at 140°F internal if you just want to reheat it safely and keep it juicy.
  • Fresh/raw ham: cook to 145°F internal for safety.

Practical Tip

If your ham is spiral-cut or pre-cooked , keep the smoker lower and use a thermometer, since it can dry out faster than a whole ham. A covered pan or a bit of apple juice can help keep it moist.

Simple Rule

If you want one number to remember: smoke ham at 225 to 250°F and stop when the center hits 140°F for fully cooked ham, or 145°F for fresh ham.