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I had the wife pick up a ham from the local but her. I do not believe it is precooked so I assume I should take IT to 160-165? Anyone done a Pit before?
I have done a few fresh hams in my WSM , and that is a good temp to take it to and then slice. But be sure whether the ham is cooked or not. You wouldn't want to take a precooked ham to 170 ....it will dry out big time. Been there done that. Not a good time.
last one I did in the uds I took to 165 and it was a little dry by the time it rested. I think 155-160 is about right with a good rest before slicing. This was a cured uncooked ham.
last one I did in the uds I took to 165 and it was a little dry by the time it rested. I think 155-160 is about right with a good rest before slicing. This was a cured uncooked ham.