After a day of hunting for eggs and chasing the kids around the yard on Easter, it's time for the family to enjoy that delicious ham they have been waiting for.
Things to know about proper ham preparation
Whether you are cooking a raw ham or preparing a ready-to eat ham product, follow these steps for a ham that is cooked to perfection.
- Ham that is not ready-to-eat but has the appearance of ready-to-eat products will bear a statement on the label indicating the product needs cooking.
- Ham that requires cooking before consumption or fresh, raw ham must reach an internal temperature of 145degF (with a three-minute rest time). Set the oven no lower than 325degF.
- Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145degF, as they are already fully cooked. For cooked hams that have been repackaged in any other location outside the processing plant, heat to an internal temperature of 165degF, measured with a food thermometer, before you serve it.
Did you know that Salmonella bacteria can be found on both the outside and inside of eggs that appear to be normal? The larger the number of Salmonella present in the egg, the more likely the egg is to cause illness.
To enjoy eggs without the risk of getting sick:
- Store eggs in the refrigerator.
- Discard any cracked or dirty eggs.
- Be sure to wash hands and any surfaces (counter tops, utensils or dishes) after contact with raw eggs.
- Cook eggs thoroughly until both the yolk and white are firm. Cooking reduces the number of bacteria in an egg. Lightly cooked egg whites and yolks have both caused outbreaks of Salmonella infections.
- Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160oF.
- Eat eggs promptly. Don't keep them warm or at room temperature for more than two hours. DO NOT EAT hard-boiled eggs used for an egg hunt or as decorations if they have been at temperatures above 40oF for more than two hours; discard them.