what temp for my ham

[ontheranch]

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?

[Donw]

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index

shows 145 for hams.

[EdF]

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

[RBD]

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).

[RBD]

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.