Pit Ham

Discussion in 'Pork' started by bk21, Apr 4, 2014.

  1. bk21

    bk21 Fire Starter

    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?
     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    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.
     
  3. timberjet

    timberjet Master of the Pit

    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.
     
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

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

Share This Page