The duration required for a frozen cured pork leg to reach a safe internal temperature for cooking varies based on its weight and the chosen thawing method. Improper thawing can lead to bacterial growth, compromising the safety of the meat.
Accurate thawing times are crucial to food safety. Properly thawed ham cooks more evenly and reduces the risk of foodborne illness. Historically, relying on imprecise methods led to inconsistent results; modern understanding emphasizes temperature control for optimal safety and quality.