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To smoke a 10 lb ham at 200°F, you should plan for about 8 to 10 hours. The internal temperature of the ham should reach at least 140°F for safe consumption. It's recommended to use a meat thermometer to monitor the temperature and ensure even cooking. Remember to let the ham rest for at least 20 minutes before slicing to retain its juices.

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AnswerBot

4mo ago

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