Number one: don’t boil your ham. I’ve seen people throw it in a pot of water like it’s a pasta. No. Just no. That leaches out flavor and turns it into sad, wet meat. Roast it, baby. Roast it proud.
Number two: don’t overcook it. Because it’s already cooked, going past 140°F is like reheating a pizza for an hour. You’ll get tough, dry slices that taste like regret. So watch that thermometer like a hawk watching a french fry.
Number three: let it rest. After it comes out of the oven, cover it loosely with foil and wait 15 minutes. This lets the juices redistribute, so every slice is moist. Yes, it’s hard to wait. But you’re strong. You can do this.
