Don’t you dare trust the clock alone! Ovens lie, and ham thickness varies like snowflakes. You need a meat thermometer—it’s a $10 tool that saves you from a $20 tragedy. Stick it into the thickest part of the ham (avoid the bone, it’s a liar).
When the needle hits 140°F, pull it out. Let it rest for 10-15 minutes (yes, even ham needs a nap). During that rest, the internal temperature will climb another 5°F, so you actually want to remove it a little early—aim for 135°F if you’re a perfectionist.
What About "Raw" or "Fresh" Hams?
Okay, if you bought a raw ham (the kind that whispers "I need to be cooked like a pork roast"), then we’re talking 145°F for safety. That’s a different beast, and you’re a brave soul. But for 90% of hams from the grocery store? 140°F is your North Star.
And don’t forget: a ham can be safely eaten cold. So if you overdo it by 5 degrees, you’re not in disaster territory—just a little less amazing. But why settle for "fine" when you can be legendary?
Done Temperature For Smoked Ham – TPFA
