Uncooked, Uncured hammy 140 or 160?

BillHill

Doneness temp? I'm fine with undercooked pork. I have an iron stomach, BUT the family might not be. Should I pull at 155ish and let rest to reach 160. Or go ahead and cook till......Thanks and Gobble Gobble Everybody

Unknown

140 min. internal.
http://www.fsis.usda.gov/factsheets/ham/index.asp

Mr. & Mrs Potatohead

For a raw...It should be taken to 160 F.
My thought and rule here in the woods.

Unknown

Sorry... finger glitch. Should have been 160.

Mainegg

Hay there Bill that is what I am cooking today also. I am going for 155 and letting it rest to what ever she comes too what did you do with yours??

I did a fresh herb paste and cider basting. 19 pounds

BillHill

Thanks all for the quick reponses.
Looks good Mainegg, I soaked mine in apple and pineapple juice for a day. After it's reached temp I will coat it with equal parts honey, brown sugar, and a few tbsp corn startch. Then either broil it or direct raised to crisp the coating. Probably broil, it's easier to monitor that way.

Humphrey Chimpden Earwicker

although you were right the first time.
heh heh heh

trich (which is incredibly rare and hasn't been seen in commercial pork in decades) dies at 138 (instantly, not like bacteria, which need extended time at 140, or brief periods at higher temps).

and unless it's boneless, any harmful bacteria will be external and long dead.

Unknown

I dunno... Here's an excerpt from the guide I posted:
"Both cook-before-eating cured and fresh hams should be cooked to 160 °F."

Mainegg

LOL you caught me I was going to 150 but the in laws are nervous about pork. very very old school and if I left it at 150 and they knew it they would not eat it... so 155 and then to rest

Mainegg

that looks great Bill!!! looks like we are all eating good today