How long for a double-smoked whole ham?

[jermoQ]

I picked up a 20 lb Fricks whole ham and I want to smoke it for Sunday afternoon. I want to start it Saturday night on my pitboss and wake up sometime to put it in a warmer (I have a busy morning). Directions say 15 to 20 min a lb, at 325°. What if I smoke it at 200°? Do you think I should I plan on 30 min a lb? I thought it would need to be cooked to 140° internally but directions say 130° so I will shoot for 125 and then glaze it. Thanks in advance!

 

[Vader1959]

https://www.youtube.com/watch?v=AiUr5mYkkVE

 

[1MoreFord]

That ham is fully cooked so you could serve straight out of the fridge but they're better warm. I can't really help with time but would start early and hold if necessary. Heating to 140°F certainly won't hurt it either.

 

[jermoQ]

I have double smoked spiral sliced ham in the past and had great results. Just never a whole one. I though they were like bacon. Semi cooked and needing to come to temp.

 

[Ron_L]

Mod Note:


Duplicate threads merged.

 

[1MoreFord]

I have double smoked spiral sliced ham in the past and had great results. Just never a whole one. I though they were like bacon. Semi cooked and needing to come to temp.

Hams come several ways. It really comes down to a RTFM situation where you change the Manual to Label.

Here's a how to for the label.

https://www.livestrong.com/article/...y-cooked-smoked-ham-a-cook-before-eating-ham/

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