SC - ham

[Jeff Botkins]

Best tool of use when dealing with pork or any of the other paranoia inducing
critter.........a Meat Thermometer...
May not be period, but it'll let you make sure you've cooked your meat properly
(I believe pork is 152 deg F to kill trichinosis).......dunno poultry off the top
of my head but I believe it's around 160 or so....

Just my 2 pence.....

Jeff

Mordonna22 at aol.com wrote:

> In a message dated 9/13/98 6:02:07 PM US Mountain Standard Time,
> stefan at texas.net writes:
>
> >
> >  Four or five hours? If the ham is already preserved and smoked, why do you
> >  need to cook it for another four or five hours? Does it take that long for
> >  the inside of a non-frozen ham to heat up?
> >
>
> Four or five hours because first it's a whole ham.  ten to twelve pounds of
> ham, second because these Alabama farmer folk have a healthy respect for
> trichinosis.
>
> Mordonna
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