Smoked Ham Cook Time
110°C (225°F)
20–30 min per kg (pre-cooked) / 40–50 min per kg (raw) • Internal: 63°C (145°F) fresh / 60°C (140°F) pre-cooked
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Pre-cooked 3 kg | 60°C (140°F) | 1.5–2 hours | Heated through with smoke flavour. |
| Pre-cooked 5 kg | 60°C (140°F) | 2–3 hours | Standard Christmas ham size. |
| Fresh (raw) 3 kg | 63°C (145°F) | 3–4 hours | Fully cooked from raw. Deeper smoke flavour. |
| Fresh (raw) 5 kg | 63°C (145°F) | 4–5.5 hours | Large raw ham. Start early. |
How to BBQ Smoked Ham Cook Time
1
Determine if your ham is raw (fresh) or pre-cooked (cured). Most supermarket hams are pre-cooked.
2
Score the fat cap in a diamond pattern. This lets smoke penetrate and creates beautiful presentation.
3
For pre-cooked ham: set smoker to 110°C (225°F). For raw ham: same temperature but longer cook time.
4
Place ham cut-side down on the grate. Insert probe into the thickest part without touching bone.
5
Smoke pre-cooked ham until internal temp reaches 60°C (140°F). Smoke fresh ham to 63°C (145°F).
6
Apply glaze (brown sugar, mustard, honey, cloves) in the last 45 minutes. Baste every 15 minutes.
7
Rest for 15–20 minutes. The glaze will set during this time. Slice and serve.
Pro Tips
- Pre-cooked ham is already safe to eat — you're smoking it for flavour, not cooking it through.
- A pineapple and cherry glaze is classic, but maple-bourbon or honey-mustard are equally excellent.
- Score the fat deeply but don't cut into the meat. The diamonds should be about 3cm across.
- Stud with whole cloves at the intersections of the diamond cuts for traditional presentation.
- Ham feeds a crowd — plan for about 250g per person of bone-in ham.
Resting Time
Rest for 15–20 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke a pre-cooked ham?
20–30 minutes per kg at 110°C (225°F). A 5kg pre-cooked ham takes about 2–3 hours to heat through and absorb smoke flavour.
What temperature should smoked ham reach?
Pre-cooked ham: 60°C (140°F) internal. Fresh (raw) ham: 63°C (145°F) internal.
When should you apply the glaze?
Apply the glaze in the last 45 minutes of smoking. Baste every 15 minutes to build up layers. Any earlier and the sugar will burn.