Final answer:
Roasts of pork, beef, veal, and lamb should be cooked to a minimum internal temperature of 145°F (62.8°C) with a resting time of three minutes, while fully cooked ham should be reheated to 140°F (60°C) or 165°F (73.9°C) depending on its packaging. A meat thermometer should be used for accurate measurement.
Step-by-step explanation:
Rosts of pork, beef, veal, and lamb should be cooked to their respective minimum internal temperatures to ensure food safety and the elimination of harmful bacteria. According to the United States Department of Agriculture (USDA) guidelines, whole cuts of beef, pork, veal, and lamb (including roasts, steaks, and chops) should be cooked to a minimum internal temperature of 145°F (62.8°C) and allowed to rest for at least three minutes before carving or consuming.
Fully cooked ham should be reheated to an internal temperature of 140°F (60°C) if it was packaged in a USDA-inspected plant or 165°F (73.9°C) for leftover or home-canned ham. Failure to cook these meats to their proper temperatures can result in foods that are dangerous to consume due to the potential growth of bacteria such as C. botulinum and other pathogens. Using a meat thermometer is recommended to accurately check these temperatures.