Temperature Guide. Temperatures are for bone-in shanks cooked in a 325 F oven. Internal temperature for both cook-before-eating and ready-to-eat smoked hams should be 145 F. Temperature will rise slightly while ham is resting. Fully cooked ham smoked shanks require 20 minutes per pound.resh ham is uncooked, unsmoked pork. Cook 30 minutes per pound, until internal temperature reaches 160 F. Country ham shanks are smoked, brine-cured and very salty. Soak overnight, drain; boil in unsalted water 25 minutes per pound.