The duration required to smoke a ham at 250 degrees Fahrenheit is primarily determined by the ham’s weight and whether it is fully cooked or requires further cooking. The target internal temperature for a fully cooked ham that is being reheated is 140 degrees Fahrenheit. For a ham requiring cooking, the target internal temperature is 160 degrees Fahrenheit.
Achieving the correct internal temperature is critical for both food safety and optimal flavor. Smoking at 250 degrees Fahrenheit allows for a balance between infusing the ham with smoke flavor and preventing it from drying out. The low and slow cooking method also contributes to a more tender and evenly cooked product. Historically, smoking has been used as a method of both preserving and flavoring meat, with the cooking time being a crucial factor in achieving the desired outcome.