Ham question

[CustomBBQ]

Hey everyone. I made my own ham for he first time this year, I just smoked it today. What are people's thoughts on holding it till Sunday for dinner. I did brine it with cure #1, and obviously it's smoked as well. Can I wrap in butcher paper or hang it, I work in a meat market. Thanks for any help.

 

[IamMadMan]

Wrap it in plastic wrap to retain moisture and keep refrigerated aprox 34° until you are ready to heat it to 140 serving temperature.

 

[c farmer]

What IT did you take it to?

Is it fully cooked?

 

[CustomBBQ]

C Farmer, I took it to 155 (I never cook by IT) throughout. Thanks guys!