Green ham help

[Bigred808]

I recently had two hogs butchered..im making two green hams for Christmas and have them on the smoker right now... what temp should I bring them up to of I'm gonna reheat them tomorrow and add glaze? Also I did dry cure them for about 6 days before I got them ready for the smoke pit... thanks for any information

 

[daveomak]

Bring them up to 145 internal temp at the center of the meat.. check the temp at the bone also...
You cannot partially cook meat and reheat later...

 

[Bigred808]

I kept then until 170..pulled them and let them rest in a cooler... I'm going yo refrigerate them over night and heat back up in the morning... what temp should I heat them back up to you reckon? I also plan to glaze them when I reheat them... sound like it might be alright???