How to Fully Cook a Hickory Smoked Ham

by Darla Ferrara

A cook basting a hickory smoked ham on an oven rack.

Steven Love/iStock/Getty Images

Smoking is the process some hams go through once the curing is complete. The procedure involves hanging the hams over smoking hickory wood, so the meat absorbs the smoke to flavor it. The fact that a ham is hickory smoked does not change the basic cooking process. It only enhances the flavor of the meat.

Wash the ham under warm, running water and use your hands or a clean brush scrub the skin.

Preheat the oven to 250 degrees Fahrenheit.

Set the clean ham into a deep roasting pan. Score the surface of the ham with a knife to create a crisscross patten. Cut approximately 1/2 to 1 inch deep into the roast.

Pour water around the ham to create a 1-inch deep pool. This will help keep the meat moist while it bakes.

Place the pan in the center of the top or middle rack in the oven. Bake the ham 20 to 25 minutes for every pound of meat. Stick a meat thermometer into the center of the ham. When the temperature reaches 160 degrees Fahrenheit, the ham is fully cooked.


  • As an alternative to water at the bottom of the pan, use ginger ale or mix brown sugar and vinegar into the water to flavor the ham. If you want to soak the ham prior to baking, soak in cold water for 25 minutes per pound. To sweeten the ham during soaking, mix fruit juice into the water.

Photo Credits

  • Steven Love/iStock/Getty Images

About the Author

Writing since 1999, Darla Ferrara is an award-winning author who specializes in health, diet, fitness and computer technology. She has been published in "Mezzo Magazine" and Diet Spotlight, as well as various online magazines. Ferrara studied biology and emergency medical technology at the University of Nebraska and Southeast Community College.