For a fully cooked ham, your target is 140°F. That’s it. Think of it as the warm hug your ham needs, not a fiery boot camp. You’re just bringing it back to life, not cooking it from scratch. Anything higher, and you’re turning juicy pork into sad, salty cardboard.
Why 140°F? It’s the point where the meat is piping hot without drying out. Plus, it’s the perfect temperature for that glistening, sticky glaze to set. Go beyond 145°F, and you’re basically ruining the party.
