[split from another forum]
I glazed a ham for Thanksgiving at 200F -it wasn't the first time I did this-, the meat was great and looked completely cooked. I checked oven and meat temperature.
Does the bacteria/temperature rationale apply also to ham?
I glazed a ham for Thanksgiving at 200F -it wasn't the first time I did this-, the meat was great and looked completely cooked. I checked oven and meat temperature.
Does the bacteria/temperature rationale apply also to ham?
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