Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

what temp for my ham

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    what temp for my ham

    I am doing Chris Lilly's ultimate ham w/ spicy apricot glaze but am confused about the done temp. Mine is a cook-before-eating ham (purchased at the fair and cut and wrapped by a butcher house). The recipe and meatheads refrigerator guide say 130 yet all my other recipes and my meat thermometer say 160. Can I assume that since my ham is "raw" I should go to 160?

    #2


    shows 145 for hams.

    Comment


    • EdF
      EdF commented
      Editing a comment
      I agree for a fresh ham that this is the right thing to aim for. I don't think you'll regret it.

    #3
    ontheranch: I am curious if you tried smoking your ham yet? We have an uncured, fresh ham (frozen) that I was going to try smoking and wondered what your smoking time was? I am planning to try this upcoming weekend, if it thaws by then, cooking to 150 (not USDA inspected, but FFA show pig raised. so who knows).

    Comment


      #4
      Tried fresh ham with 3 hrs salt, 9 hrs at 225. No crutch. Apricot glaze. Very good. Will try again at Thanksgiving. As other posters I have read, much like smoked pork loin.
      Attached Files

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here