Cooking temp, finish I.T. For a ham.

Discussion in 'Pork' started by djom1cincy, Apr 19, 2014.

  1. djom1cincy

    djom1cincy Fire Starter

    I have a injected, rubbed ham going into the smoker in the early am. What cook temp and finish I.T. do I go with? Thank you in advance.
  2. Is this a raw/uncooked ham aka cured but not smoked yet? They say the IT for ham is 145, but i hate it at that temp. And I do mean hate. I prefer 155-160 and rest for about 2 hours in a small cooler
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Cooking temp is determined by when you plan to eat when doing a fully cooked ham.  Mine is on the smoker simply to warm up and pickup some flavor so I'll run it at 250 or so.  I have 6 hours to get it warmed through. 

    If the ham is cured but not fully cooked you need to get to a safe temp.  If dinner is for noon you'll have to run the smoker hotter then if dinner is at 6 pm.

    Hope this helps but for fully cooked hams there really are no "rules"

    I do like to wrap it after 3 hrs with some nice sweet moisture and a bit of brown sugar.  It will stay wrapped and on the smoker till needed as long as IT stays below 180 but this is just my preference.
    Last edited: Apr 20, 2014
  4. The safe temp for a cured ham is IT 145, though i think many probably prefer to go to about 160 for the better texture.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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