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If the ham is uncooked, smoke it at 170 degrees for 45 minutes per pound, or in the case of a 9 pound ham, 6 hrs 45 minutes.
Begin checking the temperature of the ham at 5 hours.
Check the internal temp with an instant read thermometer- it should read 160 degrees. If it's not there yet, leave it in for another half hour to an hour and check again.
If the ham is pre-cooked, smoke it at 210 degrees for 45 minutes per pound until the internal temperature of 135 degrees is reached. Let sit covered for about 20 minutes, the temperature should rise to 140. If not, send it back in for another 45 minutes.
Begin checking the temperature of the ham at 5 hours.
Check the internal temp with an instant read thermometer- it should read 160 degrees. If it's not there yet, leave it in for another half hour to an hour and check again.
If the ham is pre-cooked, smoke it at 210 degrees for 45 minutes per pound until the internal temperature of 135 degrees is reached. Let sit covered for about 20 minutes, the temperature should rise to 140. If not, send it back in for another 45 minutes.
source(s):
Over 40 years cooking experience, and experience with smoking and barbeque.
Over 40 years cooking experience, and experience with smoking and barbeque.
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