If you’re portion ham for Easter, follows these food safety tips in the U.S. Department of Agriculture (USDA). You can find many different types of ham and each has an unique set of food safety rules.
Can be your ham cooked or fresh? The word “fresh” typically appears on the label of a ham that is fresh to suggest that it hasn’t been treated. These hams must be cooked within an oven to an internal temperature of 160 °F. Allow it to stand for three minutes after the ham is taken off the oven.
Cooked vacuum filled, spiral and canned hams cut hams that are cooked can be eaten in accordance with the USDA. To 165 °F, heat for cooked hams which were repackaged in any place outside the processing plant or for leftover cooked ham.
Cooking ham to these internal temperatures ruins foodborne pathogens for example, E. coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. In addition, it kills parasites.
Eventually, look out for mould on state cured ham. “Most of these are not harmful but some molds can produce mycotoxins. “don’t lose the ham. Wash it with hot water and scrub the mould with a stiff vegetable brush off.