First, let’s clear up the biggest kitchen myth since someone claimed you can’t wash a chicken. You’ve probably bought a gammon joint from Tesco or Sainsbury’s, which is raw and needs a proper cook. That’s your 63°C target, baby.
Then you’ve got the ready-to-eat hams, the ones that are already smoked or boiled. They just need a gentle warm-up to about 71°C, or honestly, just until they’re hot enough to melt the butter on your bread. If you overcook these, you’ll get a ham that’s drier than a comedian’s joke at a funeral.
I once ignored this distinction and roasted a ready-to-eat ham for two hours. It ended up tasting like a leather boot that had been left in a sauna. Don’t be like me. Read the packet, then grab your thermometer.
The Thermometer: Your New Kitchen Hero
You don’t need a fancy gadget that connects to your phone and brags about its Wi-Fi. A simple £10 digital probe thermometer is the real MVP. Stick it into the thickest part of the ham, avoiding the bone like it’s an ex you don’t want to see.
Pull the ham out at 68°C if you’re aiming for the 71°C finish, because it keeps cooking while it rests. That’s called “carryover cooking,” a fancy term for “stop panicking, it’s still hot.”
Nod your head if you’ve ever cut into a ham too early, only to have all the juices run out onto the carving board like a crying child. That’s your cue. Let it rest for at least 15 minutes under foil. You’ll thank me later.
Ham Cooking Temperature Chart | Free Download
