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Pit Ham

post #1 of 4
Thread Starter 
I had the wife pick up a ham from the local but her. I do not believe it is precooked so I assume I should take IT to 160-165? Anyone done a Pit before?
post #2 of 4
I have done a few fresh hams in my WSM , and that is a good temp to take it to and then slice. But be sure whether the ham is cooked or not. You wouldn't want to take a precooked ham to 170 ....it will dry out big time. Been there done that. Not a good time.
post #3 of 4

last one I did in the uds I took to 165 and it was a little dry by the time it rested. I think 155-160 is about right with a good rest before slicing. This was a cured uncooked ham.

post #4 of 4
Quote:
Originally Posted by timberjet View Post

last one I did in the uds I took to 165 and it was a little dry by the time it rested. I think 155-160 is about right with a good rest before slicing. This was a cured uncooked ham.

You're right. I don't know why I wrote 170. 155-160 is just right.
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