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Cooking temp, finish I.T. For a ham.

post #1 of 5
Thread Starter 
I have a injected, rubbed ham going into the smoker in the early am. What cook temp and finish I.T. do I go with? Thank you in advance.
post #2 of 5

Is this a raw/uncooked ham aka cured but not smoked yet? They say the IT for ham is 145, but i hate it at that temp. And I do mean hate. I prefer 155-160 and rest for about 2 hours in a small cooler

post #3 of 5

Cooking temp is determined by when you plan to eat when doing a fully cooked ham.  Mine is on the smoker simply to warm up and pickup some flavor so I'll run it at 250 or so.  I have 6 hours to get it warmed through. 

 

If the ham is cured but not fully cooked you need to get to a safe temp.  If dinner is for noon you'll have to run the smoker hotter then if dinner is at 6 pm.

 

Hope this helps but for fully cooked hams there really are no "rules"

 

I do like to wrap it after 3 hrs with some nice sweet moisture and a bit of brown sugar.  It will stay wrapped and on the smoker till needed as long as IT stays below 180 but this is just my preference.


Edited by alblancher - 4/20/14 at 7:43am
post #4 of 5
The safe temp for a cured ham is IT 145, though i think many probably prefer to go to about 160 for the better texture.
post #5 of 5
Just a point of clarification, raw or cured pork, safe IT temp is 145 (Fahrenheit).

http://www.foodsafety.gov/keep/charts/mintemp.html

Texture wise I like mine in the 150-155 range.
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