How do you cook a whole boneless ham so that there is no risk of foodborne illness?!


Question: I am a former chef and most all hams are smoked and either fully cooked or cooked enough that there is not chance of any diseases happening.

For fully cooked they just need to be heat through and for partially cooked one the 160-170 degree interanl temp is best, no for food boure illness problem but it will not keep for long after heating.

I buy the bone-in shank style, and use a glaze of maple syrup, molasses and mustard, I am not a pineapple fan, but it can be a nice garnish.


Answers: I am a former chef and most all hams are smoked and either fully cooked or cooked enough that there is not chance of any diseases happening.

For fully cooked they just need to be heat through and for partially cooked one the 160-170 degree interanl temp is best, no for food boure illness problem but it will not keep for long after heating.

I buy the bone-in shank style, and use a glaze of maple syrup, molasses and mustard, I am not a pineapple fan, but it can be a nice garnish.

It must be cooked to a internal temp of 160

Use a meat thermometer to check the internal temp when it's close to done.

Side note: When you use a meat thermometer for bone-in meats, make sure it doesn't touch any bone or you'll get an inaccurate reading.





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