"ready to cook" bone in ham temps.

smooookin

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• Nov 23, 2009

• #1

Is 145 OK? This 18 pounder is going to Missouri on Wednesday and being reheated Thursday.

 

J

jagardn

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• Nov 23, 2009

• #2

Smithfield recommends 148, but 145 should carry over to 148 or higher anyway.
http://www.smithfield.com/articles/article/C7/ham-preparation

 

Rookie'48

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• Nov 24, 2009

• #3

You're good to go Jeff, just make sure that you get it cooled down quickly.

 

N

Neil

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• Nov 24, 2009

• #4

Is this a fresh ham or a precooked ham you are smoking? If the latter, I would take it to 135 in the smoke then you can reheat it on Thursday. This is the temp recommended in the Dr. Chicken's Double Smoked Ham guidline to prevent "drying out" the ham.