I cooked at 225 degrees with a Thermopen meat thermometer in the ham. Each time I took the ham to 130 degrees, glazed the ham on the hot side and the finished temp was 140 degrees. Just like the recipe says.
Each time the ham was overcooked and dry.
I do believe that taking the ham to 140 degrees is way too much.
I'm about to do another one. This time I intend to only bring the ham to about 120 degrees before glaziing on the hot side, bringing final temp to about 125.
Any thoughts?
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