130 verified meals · 346 USDA cook-time datasheets
MEAL INSTRUCTIONSNO FLUFF, JUST THE INSTRUCTIONS
smoker ChartsDATASHEET // CT-SM-019
smokerSTATE: REFRIGERATEDVERIFIED DATASHEET

How Long to Cook Double-Smoked Spiral-Cut Ham (8–10 lb) in the smoker

Specification: 8–10 lb pre-cooked bone-in spiral-cut ham, scored between slices, mopped every 30 min with maple-pineapple glaze

Target Temp
Heat Waves
225°F (107°C) smoke / 275°F (135°C) glaze finish
Indirect Smoke
Total Time
Clock Time
3–4 hours (~20 mins per lb)
Total Cook Window
Flip Mark
Flip Action
No Flip
Continuous Cook
Internal Safe Temp
Thermometer Probe
140°F (60°C) — pre-cooked ham reheat target
USDA Safe Pull

3-Step Execution Protocol

1
Preheat & Prep

Preheat smoker to 225°F (107°C) smoke / 275°F (135°C) glaze finish with your choice of wood. Prepare double-smoked spiral-cut ham (8–10 lb) (8–10 lb pre-cooked bone-in spiral-cut ham, scored between slices, mopped every 30 min with maple-pineapple glaze).

2
Cook

Cook for 3–4 hours (~20 mins per lb). Do not flip; allow surface to develop undisturbed.

3
Check & Rest

Cut faces of the spiral slices are lacquered a glossy amber and the outside edges have curled up slightly — that curl is your visual cue the ham is at 140°F throughout. Confirm internal temperature reaches 140°F (60°C) — pre-cooked ham reheat target. Rest for 15 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS 140°F pre-cooked ham reheating standard; Traeger published double-smoked ham guide (225°F ramp to 275°F final glaze).

Pro Tip: Place a shallow foil pan of pineapple juice and brown sugar underneath the ham for the whole cook — the sugars vaporize into the smoke and pull the mahogany color out of the exterior much faster than a plain mop.
Want the complete meal with seasoning & sides?View Full Recipe

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