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?
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what temp for my ham
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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).
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