Got a spiral cut ham as a gift. I just did a search and have read through at least ten threads on this topic. They all seem say the same thing - it is precooked so only go to 140 internal otherwise it will dry out.
My question is if it is fully pre-cooked why even go to 140? Seems like pulling it at 120 would certainly be warm enough and less drying out. Am I missing something? BTW, there will be no glaze per my family's wishes if that makes a difference.
League City, TX