Ham Baking Temp
I'm heating a spiral sliced ham in the oven now. Last time I did this, I think I followed online indications to reheat it to an internal temp of 125 (enclosed in foil). That already struck me as rather dried out, but maybe that was the particular ham.
So I'm looking online and see this odd advice from the USDA:
"Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package.
"However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer."
So it's safe to eat the ham unheated, but then if you reheat it, it has to go to 140. No thanks. I'm doing 275 degrees to maybe 115-120 internal temp.
I can understand that supposedly the "danger zone" is operative for the USDA (between 40-140), but for the amount of time involved, that seems pretty absurd. How do you heat ham?
That USDA stuff is from this URL: