Originally Posted by J'ville Grill
Interesting, I would think a ham would be too lean a cut for PP.
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I cooked mine lo n slo til they were fall apart tender.It was good eats.(250-275 Dome),They were also wrapped in brown craft paper when it hit 155 I.T. and then finished off at the same temp.I pulled em at 205 I.T. I have never done a fresh ham(hind leg of pig) at a higher temp for slicing.Unchartered waters for me there.All I can tell him is it will be safe to eat after it hits 145 I.T. Safe and good are two VERY different things.