Once out, let the ham rest for 15 minutes under a loose foil tent. I know, you’re hungry, but slicing immediately lets all those juices run onto the cutting board instead of staying inside the meat. While you wait, scrape up the pan drippings—they’re liquid gold for gravy or drizzling over mashed potatoes. Your ham will be tender enough to fall apart with a fork, but slice it against the grain for that perfect bite.
And Dave? After I sent him this method, he texted me a photo of his next ham, glossy and perfect, with the caption, “I’m not defusing bombs anymore.” Mission accomplished.
So next time you’re staring at that plastic-wrapped hero, remember: low heat, a glaze you trust, and a thermometer that doesn’t lie. Your oven is not a dragon—it’s a co-pilot. You got this.
