Now, about glazing: you can glaze a fully cooked ham, but timing is everything. Don’t apply the glaze at the start—it has sugar, and sugar burns at 350°F over time. Instead, brush your glaze on during the last 20–30 minutes of cooking. This gives it that sticky, glossy armor without turning it into charcoal.
Ever see a ham with a crust that looks like burnt plastic? That’s what happens when you glaze too early. Learn from my shame. I once made a ham that looked like a meteorite. My guests were kind, but their eyes said, “We’re ordering pizza.”
Ham Cooking Temperature Chart | Free Download
Pro-tip: score the fat in a diamond pattern before cooking. It helps the glaze seep in—and makes you look like a pro. That’s free delusion right there.
What If You Don’t Have a Thermometer?
First, go buy one. They cost less than a latte. But if you’re in a pinch, look for visual clues: juices should run clear, not pink; the ham should feel steamy to the touch; and the glaze should bubble slightly. But honestly, just buy the thermometer. You’re not a caveman.
Another cheat: if the ham is spiral-cut, it reheats faster because of all the slices. Check it after 60–70% of the estimated time. Those thin slices are like little heat highways.
Remember: rest your ham for 15 minutes after it comes out. The internal temp will rise another 5–10 degrees—this is called “carryover cooking.” If you pull it at 130°F, it’ll coast to 140°F like a lazy river.
