Hours by weight and pit temp
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| Per pound | 0.25–0.33 hr/lb | 0.2–0.25 hr/lb | 0.15–0.2 hr/lb |
| 7 lb | 1¾–2¼ hr | 1½–1¾ hr | 1–1½ hr |
| 8 lb | 2–2¾ hr | 1½–2 hr | 1¼–1½ hr |
| 9 lb | 2¼–3 hr | 1¾–2¼ hr | 1¼–1¾ hr |
| 10 lb | 2½–3¼ hr | 2–2½ hr | 1½–2 hr |
Doneness: 135–140°F
Probe near, not touching, the bone. This "double smoke" is about warming and glazing, not rendering.
Wrapping
Run it unwrapped for smoke and color, then glaze in the final 30–45 minutes — sugar glazes burn if they go on early.
Rest & hold
Rest at least 15–20 minutes. Hams are forgiving holders — tent with foil and it stays carving-warm for an hour. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much bone-in ham per person.
Frequently asked questions
How long does bone-in ham take to smoke at 225°F?
Plan 0.25–0.33 hours per pound at 225°F — a typical 9-lb bone-in half ham runs 2¼–3 hr. That's a planning range, not a promise: shape, fat, and the stall all move the finish.
What temperature is bone-in ham done?
Probe near, not touching, the bone. This "double smoke" is about warming and glazing, not rendering. A fully cooked ham only needs reheating to 140°F (165°F if the label says "cook before eating" — rare, but check).
Should I wrap bone-in ham?
Run it unwrapped for smoke and color, then glaze in the final 30–45 minutes — sugar glazes burn if they go on early.
How long should bone-in ham rest?
At least 15–20 minutes. Hams are forgiving holders — tent with foil and it stays carving-warm for an hour.