Pit Ham

bk21

Fire Starter

Original poster

Nov 15, 2013

43

11

Iron Range

• Apr 4, 2014

• #1

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?

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Apr 5, 2014

• #2

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.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 5, 2014

• #3

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.

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Apr 5, 2014

• #4

timberjet said:

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.

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You're right. I don't know why I wrote 170. 155-160 is just right.