What is the proper minimum cooking temperature for pork or ham?

The minimum cooking temperature for pork or ham is 145°F. This temperature is recommended by the USDA to ensure that any harmful bacteria present in the meat are effectively killed, making it safe to eat. Cooking pork to this temperature allows the meat to retain its moisture and tenderness while still achieving adequate food safety. It is important to let the meat rest for at least three minutes after removing it from the heat; this allows for the temperature to continue to rise slightly, ensuring thorough cooking.

Knowing this temperature is essential for food safety practices, as undercooked pork can lead to foodborne illnesses due to pathogens such as Trichinella spiralis and Salmonella. Therefore, achieving a minimum internal temperature of 145°F is critical in both culinary practice and health safety for anyone preparing or consuming pork or ham.