- Jul 29, 2008
- 118
- 10
I just bought a 10lb "Ready to Cook" half ham for tomorrow (actually later today now since it's past midnight here). The instructions say to bring it to an internal temperature of 148°F (which should take about 18 minutes per pound at 350°F). I applied yellow mustard to my ham and have rubbed it down good with Jeff's Naked Rib Rub. The ham is now in the refrigerator absorbing all of those great flavors from the rub.
Since this ham does not appear to be already cooked and since I will be doing the cooking, what temperature should I be smoking the ham? I assume it's somewhere in the 250°F - 350°F range, but I would like some advice. Clearly I'm going to smoke the ham until it reaches the 148°F mark as suggested on the package, but knowing a good smoke chamber temperature would be nice.
Preliminary Q-view is presented below
Since this ham does not appear to be already cooked and since I will be doing the cooking, what temperature should I be smoking the ham? I assume it's somewhere in the 250°F - 350°F range, but I would like some advice. Clearly I'm going to smoke the ham until it reaches the 148°F mark as suggested on the package, but knowing a good smoke chamber temperature would be nice.
Preliminary Q-view is presented below