whole hams

Discussion in 'SMF News' started by orbster, Feb 3, 2010.

  1. orbster

    orbster Newbie

    hi all first time posting.I will be smoking a whole fresh ham for super bowl and i keep getting various cooking time per pound.any where from 30min to1.5hrs per pound cooking at aprox 210to230 degrees.If any body could set me straight it would be great. My ham is 20#.
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    you should stop by roll call if you havent already and tell us a little about yourself so we can all give you a proper welcome
    if are smoking a fresh ham, meaning a leg of pork, that has not been cured you need to be careful of the danger zone temps above 40 and below 140 and should probably cook it at a little higher temp. depending on the size of it. and take it to an internal temp of at least 165* if you want Ham, the it needs to be cured first then smoked slow. the curing process keeps bacteria from forming while its in the danger zone.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Bumping back up, hopefully you will get an answer soon.
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It depends if it it is pre cooked and cured.
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    At 350° in an oven, you would cook whole pork approx. 25 min/lb. to 160° internal. At 230° you would lengthen that to probably about 45 min. a lb. But, that's not accounting for stall or if you've pickled it first, which might alter cooking times. The key figure here is to 160° internal, however long it takes to get the thermometer to read that in several areas of the center of the ham; could be 10 hours, could be 15 hours or anywhere in between. Regardless, I'd do it on Saturday so you've got plenty of time; if you're off that day start it early and you will be able to get a good night's sleep (and if not, have a 6 pack handy!).

Share This Page