So deadeye says if it's a cured ham 250 for 2hrs then 300 for 5 hrs or when internal temp hits 155. That's on cured uncooked , he likes to cure his own and has this big long procedure. This is for a wood burning smoker I'd go with Don and his tips , Deadeye is smoking pork loins tonight not hams my bad. I'll get some pictures if I make it over there Good luck and good eating