It is recommended by the u003cstrongu003eu003ca href=u0022https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ham-and-food-safety/ct_index/!ut/p/a1/jZHRToMwFIafhsvSg8yFeUdIzIYOXBZdx83SwaGQQEvaKurTW-fNZjZde9Vzvi_t-UsLymgh-VsruG2V5N33uZjuYAXTYJZAms-Ce1hkL6v8IUkgWt86YPsHkIVX-hdWDP_56RUX3OhlshS0GLhtSCtrRZlAS7g0I2pDWa1URQyv0X6QmpeWmAbRukaP3JJB48D1IRDKGt47ryJHCmWl3bWywne6ocXpcyBwe5GF68k8zULIJ7-BM3n9AJcDcROLTu0Pn7ON5T6M3Ggaa9So_Vftyo21g7nzwINxHH2hlOjQL1XvwTmlUcZSdkrSoX9mn4_xHNqnfhOZ-Au-QfOm/#9u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eUSDAu003c/au003eu003c/strongu003e ( United States Department of Agriculture) that a fully cooked smoked ham is cooked until it reaches an internal temperature of 140°F (or 60°C) with a meat thermometer. A small ham should reach that temperature in a slow cooker set on LOW in 2 to 4 hours. A larger ham should reach that temperature when cooked on LOW after 4 to 6 hours.