How Long To Cold Smoke a Ham – The Complete Guide

Cold smoking ham is an age-old process that infuses the meat with rich, smoky flavor without actually cooking it. While hot smoking cooks the ham at the same time, cold smoking keeps temperatures low to impart flavor rather than heat. When done right, cold smoked ham has a delicious depth and complexity that’s hard to achieve any other way

If you want to make cold smoked ham at home one of the key factors is knowing exactly how long to smoke the meat. Smoking times can vary based on several elements, so it’s important to understand what impacts the duration. Follow this complete guide to learn everything you need to know about how long to cold smoke a ham.

What is Cold Smoking?

Before getting into timing, it helps to understand what cold smoking entails. As the name suggests, cold smoking involves exposing meat to smoke at temperatures below 100°F. This prevents the heat from actually cooking the ham, so it remains raw while taking on the smoke flavor. Hardwoods like hickory, cherry, apple, and maple are often used to generate smoke.

Meanwhile, the ham is first cured or brined before smoking. This not only adds seasoning but also preserves the meat. The salt and sugar in a brine solution keep harmful bacteria from growing. Once cured, the ham is set in the cold smoker where it sits for hours absorbing smoky goodness.

Compared to hot smoking, cold smoking takes much longer because you don’t have heat to speed along the process. But the wait is well worth it for ham that’s deliciously smoky while still being tender and juicy.

Factors That Impact Cold Smoking Times

When cold smoking a ham at home, a frequently asked question is “how long will this take?” Unfortunately, there’s no single definitive answer. Smoking times can range anywhere from 4 hours to 3 days depending on several key factors:

• Size of the Ham – A small 5 lb ham may only need 4-6 hours while a 15 lb one requires 24-36 hours. Bigger pieces of meat take longer to penetrate.

• Thickness – Again, a thicker cut needs extended smoking time for the smoke to reach the center A bone-in smoked ham absorbs smoke slower than a boneless rolled ham

• Curing Method – A dry cured ham may take less time than a wet brined one since some smoke flavor is already imparted through the dry rub.

• Desired Smokiness – If you want just a hint of smoke, shorten the time. For an intense smoky flavor, extend the duration.

• Type of Wood – Some wood types infuse flavor faster. Maple or fruit woods may only need 12 hours, while hickory or mesquite require longer for that same level of smokiness.

• Cold Smoker Design – Homemade smokers and small units may necessitate longer smoking times compared to large-scale commercial equipment.

As you can see, many variables affect how long your particular ham will need in the cold smoker. For best results, use the general smoking times below based on ham size as a starting point. Then tweak according to your specific conditions and tastes.

Recommended Cold Smoking Times

To give you a general idea of how long to cold smoke different sizes of ham, here are some rough guidelines:

• Small Ham (4-7 lbs) – 12-18 hours
• Medium Ham (8-12 lbs) – 18-24 hours
• Large Ham (13-18 lbs) – 24-36 hours
• Extra Large Ham (19+ lbs) – 36-72 hours

So for a 10 lb (4.5 kg) ham, expect around 18-24 hours in the cold smoker. Monitor the ham and pull it when the flavor reaches the intensity you prefer. Smaller pieces may only need 12-16 hours for adequate smoke, while larger cuts can go 24 hours or more.

Keep the cold smoker temperature between 70-90°F (21-32°C) for the full duration of smoking. Add more wood as needed to maintain thin blue smoke. Apple, hickory, and maple all work well for cold smoking ham.

Signs Your Ham is Done Smoking

With so many variables involved, it can be tricky to pinpoint exactly when your ham is finished cold smoking. Here are a few signs to look for when gauging doneness:

• A rich mahogany color on the exterior (though not as dark as hot smoked ham)
• The meat feels firm yet remains pliable when squeezed
• An irresistible smoky smell permeates from the ham
• A dark smoke ring has formed 1⁄2 to 1 inch below the surface

Tap into your other senses too. Taste a small slice from the thickest part of the ham to determine if the smoke level is to your liking. When in doubt, extend the smoking time if needed to achieve the intense smoky flavor you desire.

Finishing and Storing Cold Smoked Ham

Once satisfied with the level of smoke, it’s time to finish up your cold smoked masterpiece. Here are a few final steps:

• Allow the ham to rest in a cool area for 1-2 hours after smoking to evenly distribute flavors.
• Wrap the finished ham tightly in butcher paper or plastic wrap to seal in juices.
• For best quality, use within 3-4 weeks. Slice off only what you plan to immediately eat.
• Keep refrigerated at all times, as cold smoked meats are not fully cooked.
• Enjoy your smoked ham sliced thin on sandwiches, diced in bean soup, chopped in hash, and any way you love it!

With the right timing and technique, you can make insanely delicious cold smoked ham at home that rivals any gourmet brand. Adjust smoking times based on the size of your ham and your personal taste preferences. In no time, you’ll be a pro at infusing ham with incredible smoky flavor.