Final Temp for fresh cured ham

[BrianGSDTexoma]

I am seeing temps from 140 to 190. Malcom Reed who I usually trust takes his to 190 saying they more tender. I like my pork butt hams 165. This is a half leg. Most seem to be about 155.

 

[SmokinAl]

If it’s a cured, but uncooked ham, then I would take it to about 140-142 IT. Then rest it on the counter covered in foil & it will come up to 145, which is the safe temp for pork. I would not take it any higher, cause it will dry it out. Smithfield used to sell a cured , uncooked ham, and that’s the way I did them. They don’t sell them anymore, but i sure wish they did, cause they were the best hams I have ever had. The double smoked hams just are not the same.

Cured uncooked ham on WSM, UPDATE it's done, sliced & bagged.

Picked up a nice cured, but uncooked 11+lb. ham at Wally World this AM. Can't smoke my pastrami until tomorrow or Saturday, so I was having smoking withdrawals. So I trimmed the ham, put a rub/glaze on it and put her in the WSM. Got it at 215, plan on taking the ham to 148. Using hickory, oak...

www.smokingmeatforums.com

Al

 

[Brokenhandle]

I'm with Al! Only reason I could see of taking to temps to 190 is closer to being a pulled ham.

Ryan

 

[thirdeye]

Often when the label says "leg" it means an uncured rear leg, aka fresh ham, or green ham. BBQ joints in the Carolinas serve fresh ham, they take them into the 180*s or low 190*s and slice them. They are leaner than a shoulder, so keep that in mind.

 

[BrianGSDTexoma]

If it’s a cured, but uncooked ham, then I would take it to about 140-142 IT.

I did cure it and planning on using the WSM for this one. Should I cut the outside fat off? I did cut the skin off but left the fat as I love fat before I cured it.

 

[thirdeye]

Oh, I missed the part about you curing it. I take my leg hams into the low 160*s in the largest muscles, but I do take a temp around the bones just for good measure.

 

[SmokinAl]

I did cure it and planning on using the WSM for this one. Should I cut the outside fat off? I did cut the skin off but left the fat as I love fat before I cured it.

That’s totally up to you, if you like the fat just leave it on, for me personally I trim most of it off.
Al

 

[chef jimmyj]

REMOVE THAT TASTY FAT...And I'll Block you!
Just playin'...Fat is a personal preference. I grew up in a Butcher family. When it came to Smoked Ham, the FATTIER THE BETTER! My Dad and Uncles would argue over taking too many Fatty Slices at a Holiday gathering!

As far as IT, 150-155°F is fully cooked and ready to eat, hot or cold. I find much beyond 160 and the Ham develops an Unpleasant, STRINGY Texture.
Modern stall raised pigs get next to no exercise so the Hams are not as tough as Pastured Pigs of the past...JJ

 

[Fueling Around]

Nice price on the leg. I haven't seen leg in the local stores in years.
Local specialty meat markets that have it want the "specialty" price, too.

What was your cure method?

Thanks to advice from daveomak , I never take cured pork beyond 140° if pasteurized around 135°.
Does a leg require more?

I thought our Federal (expression deleted) agencies required that cured hams must be fully cooked for retail?

 

[BrianGSDTexoma]

What was your cure method?

I used Pop's low salt brine.