Fresh Ham Internal temp. ??

milesofsmiles · November 2009

coasting along now. What internal = done. I think 160. What sez the forum. Pull when done, or before...pull and wrap in HDAF, towel and to the cooler? Thanks &

Little Chef · November 2009

Miles....Fresh ham...as in fully cured, and not yet cooked? Or previously finished and reheat? Sorry but two different answers! Or is it fresh ham as in not cured at all???

milesofsmiles · November 2009

Fresh and never cured. As in raw hog. Thanks Michell.

Celtic Wolf · November 2009

If it's not cured in any way you want 170 to slice and 195 to pull.

If it is cured and not smoked you want to slow smoke it till it reaches 165.

If it is a cured and smoked ham you just want to get it to 145.

Little Chef · November 2009

Miles....160-165 for carving....

Remember, anything above 137* is safe....and a little pink is always good...

Have a wonderful Thanksgiving.

milesofsmiles · November 2009

Thanks, Pete, It's plain ole fresh hog, thawed an on the egg at 300. Never injected, no rubs, nada anything.It was a blue ribbon hog from a family member of my sil in up state In.

Celtic Wolf · November 2009

Pssst the ham is full of fat and collagen.. You really want that to render out first. 170

Little Chef · November 2009

Pssttt....Thats why I said 160-165...my point was, a bit less is not going to hurt....

milesofsmiles · November 2009

Thanks Gang. Info will be passed to sil. Will he heed??

2Fategghead · November 2009

Thanks all I have been watching for a post on the different ways to egg different kinds of hams. I will save this link and ask questions when the cook has to be done. Which will be Christmas. Tim

Fresh Ham Internal temp. ??

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