You can throw away every calculation I just gave you if you own a meat thermometer. Trust the metal spike, not your gut feeling. For a fully cooked ham, aim for 140°F (60°C) in the thickest part—not touching the bone. If it’s raw, go to 145°F. My mother-in-law once brought a ham that was “done” after two hours, but my thermometer said 120°F. We silently put it back in for another 40 minutes. She never knew. Thermometers save relationships.
And one more thing: don’t overcook it. A ham is leaner than you think, and dry ham is a crime punishable by bad dinner-table conversation. If you smell burning sugar or see the edges getting dark, pull it out early. You can always pop it back in for a few minutes, but you can’t un-dry a meat mummy. I’ve been there, and it’s a silent, sad meal.
So, set your timer, wrap it like a newborn baby (in foil), and remember: you’ve got this. Your ham will be warm, juicy, and ready to make your guests think you’re a pro. And if you still mess up? Just slice it thin, drown it in gravy, and call it “rustic.” Works every time.
