Please, for the love of all things juicy, buy a meat thermometer. They cost about the same as a fancy coffee. Stick it into the thickest part of the ham, away from the bone. The bone conducts heat weirdly, so avoid it.
what temperature should a spiral ham be cooked at? - Test Food Kitchen
Here’s a little story: Last Easter, my neighbor Martha was famous for her “melt-in-your-mouth” ham. I asked her secret, and she whispered, “I take it out of the oven at 135°F. Then it carries over to 140°F while it rests.” Genius. That resting step is like letting a cake cool—it locks in the moisture.
Don’t rush the rest. Let the ham sit for 15 minutes before carving. This is your “okay, everyone, wash your hands” window. Use it wisely.
What About Glazing? (The Sticky, Sweet Trick)
You can glaze your ham at any point, but do it smart. If you glaze it early in a 300°F oven, that sugary coating can burn before the middle is warm. Instead, heat the ham covered in foil at 300°F until it’s close to 135°F.
Then, crank up the heat to 400°F, brush on your glaze, and pop it back in uncovered for 10–15 minutes. The glaze caramelizes into a shiny, sticky shell while the ham coasts to 140°F. This is the pro move. You look like a hero, and you have a jammy, beautiful crust.
If you skip this step, your ham might look pale and sad. Nobody wants a sad ham. Not even on a Tuesday.
What Temperature Should Cooked Ham Be? A Guide to Safely Cooking Ham
