Now, when it comes to cooking a ham, temperature is everything. You see, if you cook it too low, it'll be all raw and risky, but if you cook it too high, it'll be dried out and disastrous. The magic number you're aiming for is an internal temperature of 140°F (60°C) - anything less, and you're playing with food poisoning fire!
But here's the thing, folks: not all hams are created equal. Some are pre-cooked, some are raw, and some are smoked to perfection. And each type requires a different temperature treatment. For example, a pre-cooked ham only needs to be heated to 130°F (54°C), while a raw ham needs to reach that 140°F (60°C) mark we talked about earlier.
Now, I know what you're thinking: "How do I even check the temperature of this giant piece of meat?" Well, it's quite simple, really - just stick a thermometer in the thickest part of the ham, avoiding any fat or bone, and voilà! You've got your temperature reading. And if you don't have a thermometer, well, let's just say you're hamming it up (get it?) and taking a big risk!
Cooking Times Temperatures Charts Hams Griddle Cooking Temperature
