How long do you smoke a 10 lb ham at 200 deg?

Smoking a 10 lb ham at 200 degrees Fahrenheit requires approximately 10-12 hours to achieve an internal temperature of 160-165 degrees Fahrenheit.

Here's a general timeline for smoking a 10 lb ham at 200 degrees Fahrenheit:

1. Preparation: Thaw the ham if it's frozen and remove the packaging. Trim excess fat, leaving a thin layer to help retain moisture during the smoking process.

2. Brine the ham (optional): Soaking the ham in a brine solution for 12-24 hours before smoking adds flavor and moisture. You can use a mixture of water, salt, sugar, spices, and herbs for the brine.

3. Preheat your smoker: Set up your smoker and preheat it to 200 degrees Fahrenheit. Use indirect heat by placing a metal pan filled with water under the grate where the ham will hang or rest.

4. Place the ham in the smoker: Hang or place the ham in the smoker, ensuring it's not touching other surfaces. Insert a meat thermometer into the thickest part of the ham to monitor its internal temperature.

5. Smoke the ham: Smoke the ham at 200 degrees Fahrenheit for approximately 10-12 hours or until the internal temperature reaches 160-165 degrees Fahrenheit. During this time, you can add wood chips or chunks for your preferred smoke flavor.

6. Monitor the ham's internal temperature: As the ham smokes, keep a close eye on the internal temperature using the meat thermometer. Make sure it doesn't exceed 165 degrees Fahrenheit to avoid overcooking.

7. Glazing (optional): During the last hour of smoking, you can glaze the ham with a mixture of honey, brown sugar, spices, and/or fruit juice. This adds a flavorful crust to the ham.

8. Resting: Once the ham reaches the desired internal temperature, remove it from the smoker and let it rest for about 30 minutes before carving and serving.

Remember that smoking times can vary slightly based on the specific type of smoker and the weather conditions. It's always a good idea to monitor the ham's temperature and adjust the cooking time accordingly.