Ham (leg).
The hind leg. Fresh ham roasts; cured and smoked ham is the holiday cut.
Pork ham (leg) cooks to the doneness you like, at or above the USDA minimum of 145 F with a 3 minute rest. It is not a low-and-slow cut.
Where it comes from
FSIS's leg primal yields ham, fresh or smoked and cured. Three safety rules live here and they differ: fresh or uncooked smoked ham cooks to 145 F with a 3 minute rest; a fully cooked ham reheats to 165 F, or to 140 F only if it was packaged in a USDA-inspected plant. Fresh ham is a large, lean roast that takes smoke beautifully.
USDA FSIS primal: leg. Seven regions, matching master pork-A.
- Best methods:
- roast, smoke, glaze (cooked ham)
- Slice:
- Across the grain, off the bone.
- Rest:
- 3 minutes minimum; 15 minutes for a whole fresh ham.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Fresh ham (whole or half) | smoke, roast | 145 F + rest (USDA) | FSIS planning: whole bone-in 18 to 20 lb at 15 minutes per pound at 350 F; half 22 to 25 minutes per pound. |
| Cured, fully cooked ham | glaze, smoke to reheat | 165 F (USDA) | 165 F, or 140 F if packaged in a USDA-inspected plant. Glaze in the last 15 to 30 minutes. |
| Ham steak | grill | 165 F (USDA) | Usually fully cooked; check the label. |
Safe. Then done.
145 F (62.8 C), then rest at least 3 minutes
Fresh ham, or smoked ham sold uncooked. Thickest part, away from bone. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
FSIS planning figures above. Approximate.
pork chops roasts
Chops, loin, tenderloin and whole-muscle roasts. Culinary preference, as published by the industry body cited below.
| Doneness | Internal temp | Vs. USDA 145 F |
|---|---|---|
| Medium (USDA minimum) | 145 F, rest at least 3 minutes | At or above the minimum. |
| Medium well | 150 to 155 F | At or above the minimum. |
| Well done | 160+ F | At or above the minimum. |
Carryover: National Pork Board: pull a smoked loin at 140 F and rest 10 minutes in a warm place until it reaches 145 F. Chops: 145 F then a 3 minute rest.
More on the pork temperature page and the full chart.
Smoke
- Apple: Sweet, fruity, gentle. Builds slowly; forgiving on poultry and pork.
- Cherry: Fruity, mild, and it colours the meat a deep mahogany. Pairs with almost everything.
- Maple: Soft, sweet, subtle. Good with pork, poultry, ham and vegetables.
- Hickory: Bold, savoury, bacon-like. The classic pork and rib smoke; heavy-handed on poultry.
What ruins it
- 01Reheating any ham to 140 F because a graphic said so; that figure is only for USDA-inspected-plant packaged ham.
- 02Glazing early and burning the sugar.
Cook it
No Pit Log recipe for this region yet.
- Leave-in probe / wireless thermometerFSIS: use two thermometers, one for the pit air and one for the food. Every low-and-slow page.
- Slicing knife (brisket knife)Slice-against-the-grain pages: brisket, tri-tip, flank, leg of lamb.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.