I have a Cooks brand 8# Butt Portion ham with label stating "Ready-To-Eat after heating meat thoroughly". After searching this forum, I am still confused. Some folks keep in smoker until meat is 190 degrees (18 hours or so) which sounds like pulled pork process. While others only keep in smoker until meat is around 140 degrees (3-4 hours) which sounds like 'sliced- meat' texture. Big differences in time/temps, so which is correct? I am thinking both could be correct, depending on whether I want it to be of slicing or pulling consistancy. I just don't want it to be dried-out, and would like a better idea of when to start smoking it so its ready for dinner tonight instead of not being done until breakfast tomorrow?? (After all, I was not planning on guests spending the night!! LOL) Reading also that putting ham in shallow pan with some liquid is best way to keep it moist.
Original Post
