Whole Ham

[ListerD]

Bought an 8lb cured bone-in ham today, it's in the smoker now.

Should I bring this to 140 or is 160 correct in this case?

Maple and Mustard coated and the a rub of common spices (pepper, brown sugar, etc...)

[whitetailfan]

Wow, sorry I missed this Lister,
Is (now was) the ham nice and pink/red?
You are taking it to an internal temp for eating purposes only on a cured and cooked ham.  I do not think they are allowed to sell a ham that was not already finished off to 150, so you are just reheating it.

Now adding a rub and double smoking it is hardly "just reheating it", I was referring only to your question about internal temp.  A store bought ham that is pink.red in color has been cured and smoked and should be safe to eat cold out of the fridge.

[ListerD]

No problem! I found a note in my stuff and it got me on track and my brother text'd me as well.

Fresh Ham -- 160
Cooked Ham reheat to eat -- 140