145* F is the safe temp, sure, but my experience with pre-cooked hams is that although 'fully cooked' and reheated to 145*F, they almost always have a real fleshy (reminds me of something raw) texture right up next to the bone. I personally find that disgusting. Certainly I am not the only one who has run across this.
For that reason, I typically just completely overcook them. 180*F or higher would not be uncommon for me. If it is a fatty ham, no big deal. It doesn't really get dry. Besides, I kind of like a hearty crust on a ham, and a bit of texture.
I would like to know though, what is the temp the ham needs to be taken to in order to get rid of that 'fleshy' texture next to the bone. If anyone knows, please give it a shout out.
I've actually got four butt sections on the HB right now. I guess I could start pulling them off in 10* increments, and see what the status of each is, after a rest. It would be much easier to just take them to where they need to go for the proper texture though, and not have to worry about not getting any of them to where I like them.
Thanks in advance...
For that reason, I typically just completely overcook them. 180*F or higher would not be uncommon for me. If it is a fatty ham, no big deal. It doesn't really get dry. Besides, I kind of like a hearty crust on a ham, and a bit of texture.
I would like to know though, what is the temp the ham needs to be taken to in order to get rid of that 'fleshy' texture next to the bone. If anyone knows, please give it a shout out.
I've actually got four butt sections on the HB right now. I guess I could start pulling them off in 10* increments, and see what the status of each is, after a rest. It would be much easier to just take them to where they need to go for the proper texture though, and not have to worry about not getting any of them to where I like them.
Thanks in advance...
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