Internal Temp for Fresh Cured Ham???

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Original poster
Dec 9, 2023
I raise a couple hogs for my family every year. I do all of it myself, butcher, cure hams/bacon, etc. Im planning on opening a small meat locker in the next few years and I gotta get this recipe nailed. Most of the interwebs says a fresh cured ham should be cooked to 160F, which I find results in a drier product, compared to a good commercial ham. I think my cure recipe is good, the time in cure is right. The pigs are fatty as hell. Why couldn't I pull it at 145F like pork chops?
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