ham internal temp?

CANMAN1976

So i'm sure this has been asked before but what is the correct internal temp for doneness of a bone in smoked picnic ham? Package says cook to 170 but im pretty sure thats way too much? Im thinking 140 but i like the inner portion of the ham to be a little firmer and will 140 be undercooked?

thanks.

Skiddymarker

Is it a ham, or is it a picnic? What brand was it? Did it say fully cooked anywhere on the label? Ham, by definition is already cured and cooked, you are just warming it, if it needs to be cooked, the 170ºF finish is realistic. 

Glaze the outside to keep it moist and 170º is a good temp. 

CANMAN1976

I won the ham at a Christmas party at work here is a pic.
Can I apply a brown sugar,mustard and crushed pineapple glaze in the beginning if cooking low at 250 or will the sugar still burn ? its uncooked smoked picnic shoulder from olymel.

GrannyX4

I was reading on the internet how to warm an already cooked ham on the grill without drying it out. They recommended putting the ham in a large baggy and into a cooler of hot water for an hour or so and then onto the grill with glaze and smoke. I wish I could remember where I was reading the article. ;;)

shtgunal3

The last couple I done I went this route.

http://thepioneerwoman.com/cooking/2013/03/glazed-easter-ham/

Little Steven

Do you have cottage roll down there me cockey? It's cured and smoked. I think you'll see it's wrapped in netting. You put it in water, bring it to a bile and drop to a simmer for about four hours. Ya biles yer spuds, carrots, turnips and onions in the water. It'll be like salt pork if you smoke it. If you want to smoke it you need to treat it like navel beef. Three or four changes of water and dry before you put it on.