smoker ChartsDATASHEET // CT-SM-093
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-In Glazed Ham (Spiral-Cut, 8–10 lb / Double-Smoked) in the smoker
Specification: 9 lb precooked bone-in spiral ham glazed with brown sugar and bourbon
Target Temp
250°F (121°C)
Indirect Smoke
Total Time
120–150 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
140°F (60°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare bone-in glazed ham (spiral-cut, 8–10 lb / double-smoked) (9 lb precooked bone-in spiral ham glazed with brown sugar and bourbon).
2
Cook
Cook for 120–150 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Internal temp reaches 140°F and brown sugar glaze is bubbling and caramelized Confirm internal temperature reaches 140°F (60°C). Rest for 15 minutes before serving.
Verification Basis & Testing Rig
National Pork Board & USDA FSIS Ham and Food Safety
Pro Tip: Place ham cut-side down in a foil pan with 1 cup apple juice; double-smoking pre-cooked ham infuses wood flavor without drying out the pre-sliced meat.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)