The migration of smoke components into pork ham during smoke processing was measured and estimated by using the hypothetical equilibrium absorption at the surface of the casing (C<inf>max</inf>) via Fick's equation. The temperatures of the heating medium, surface, and core of the product were monitored. 2,6-Dimethoxyphenol was used as an index for smoke components and was evaluated by HPLC. Empirical equations used to predict the concentration of smoke components (C<inf>We</inf>) generated inside the smokehouse based on the weight of burned wood were obtained. C<inf>We</inf> values were used to estimate the migration of smoke components into ham at several internal positions and agreed well with the measured values, regardless of the initial weight of wood. Smoke components adhered to the surface of the ham casing and then migrated to the interior of the ham, but did not reach the core even after 7 days of storage.