After the meal, you’ll have enough ham to feed a small army (or one very determined college student). Store leftovers within two hours—the USDA says this, and they’re not joking. Ham can stay in the fridge for 3–5 days or in the freezer for 2 months. Pro tip: Reheat leftover ham at 325°F again, covered, with a splash of water or apple juice to keep it from becoming a paperweight.
Fun fact: Ham is the most-reheated holiday meat, probably because nobody wants to admit they bought a 15-pounder for four people. But that’s fine—cold ham on a sandwich the next day is a religious experience.
Final Words (and a Dad Joke)
So, to sum up: 325°F for the oven, 140°F internal for pre-cooked, 145°F for raw, foil is your friend, and never trust a ham that doesn’t have a thermometer in it. Cooking ham is easy—it’s the waiting that’s hard. And remember, if someone asks, “Is it done yet?” just smile and say, “It’s ham, not a negotiation.”
Now go forth, warm that pork, and eat like the glorious, hungry human you are. Happy ham-ing.
