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Minimum Internal Temperature & Rest Time. HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 minutes. Half, bone in. 5 to 7 ...
When reheating the entire ham — technically a half ham — it is best to reheat them gently in a 325-to-350-degree oven until the internal temperature reaches 135 degrees.
The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). [11] Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]
The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.
No one wants an overcooked ham at your Easter dinner. For premium support please call: 800-290-4726 more ways to reach us