Ham: Carving Up the Food Safety Facts
— By Kathy Savoie, Extension Educator, University of Maine Cooperative Extension
Once upon a time, I found myself at the Kentucky State Fair in the Hall of Hams. Yes indeed, a whole hall dedicated to showcasing hams that had been entered for judging. It was a jaw dropping experience. I was certainly in awe over all that ham!
As spring finally rolls around in Maine, ‘tis the season for cooking ham at spring gatherings. There are so many types of ham to choose from: fresh ham, smoked ham as well as picnic and country types…it’s no wonder they have a whole hall dedicated to it!
Keep food safety in mind as you prepare your ham. It’s important for you to read the label or ask the butcher to know if you are preparing a fresh ham or already cooked ham. It can be confusing to understand storage times and cooking times as well as how much ham to have per person. Here are some food safety tips for preparing ham safely:
- Plan on ¼ – ⅓ pound serving per person of boneless ham
- Plan on ⅓ – ½ pound serving person of bone-in ham
- Cook ham in an oven set at 325˚F or higher
- Check the internal temperature with a thermometer
| Type of Ham | Safe Minimum Internal Temperature* |
| Smoked ham, cook-before-eating | 145˚F |
| Smoked ham, cooked | Reheat cooked hams packaged in USDA-inspected plants to 140˚F and all others to 165˚F |
| Fresh ham, uncooked | 145˚F |
- *Once the temperature listed above has been reached, rest ham for three minutes after removing it from the oven
- Store leftovers in the refrigerator or freezer
Learn more about USDA guidelines for cooking and reheating hams, timetable for cooking ham, ham storage chart and a ham glossary.
Happy carving!